Easiest Ramen Ever

20 mins
Serves 1
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Directions

  1. 1In a medium pot, add 1 quart of water and 2, 2-inch squares of kombu and heat until steaming. Let it steep for about 5 minutes without boiling.
  2. 2In a medium pot, add 1 quart of water and 2, 2-inch squares of kombu and heat until steaming. Let it steep for about 5 minutes without boiling.
  3. 3In a medium pot, add 1 quart of water and 2, 2-inch squares of kombu and heat until steaming. Let it steep for about 5 minutes without boiling.
  4. 4Cut off the heat, add 1 and 1/4 cup of bonito flakes (katsuobushi), cover with a lid, and let it steep for 8 to 10 minutes. Then strain and you have dashi.
  5. 5Cut off the heat, add 1 and 1/4 cup of bonito flakes (katsuobushi), cover with a lid, and let it steep for 8 to 10 minutes. Then strain and you have dashi.
  6. 6Cut off the heat, add 1 and 1/4 cup of bonito flakes (katsuobushi), cover with a lid, and let it steep for 8 to 10 minutes. Then strain and you have dashi.
  7. 7In a saucepan over medium-high heat, add enough oil to coat the pan. Add 4 thinly sliced shiitake mushrooms and let them sear, stirring occasionally, for 2 to 3 minutes.
  8. 8In a saucepan over medium-high heat, add enough oil to coat the pan. Add 4 thinly sliced shiitake mushrooms and let them sear, stirring occasionally, for 2 to 3 minutes.
  9. 9In a saucepan over medium-high heat, add enough oil to coat the pan. Add 4 thinly sliced shiitake mushrooms and let them sear, stirring occasionally, for 2 to 3 minutes.
  10. 10Remove the mushrooms and add thinly sliced whites from 2 green onions, 2 cloves of lightly crushed garlic, and 1 inch of grated ginger. Sauté until fragrant (about 30-45 seconds).
  11. 11Remove the mushrooms and add thinly sliced whites from 2 green onions, 2 cloves of lightly crushed garlic, and 1 inch of grated ginger. Sauté until fragrant (about 30-45 seconds).
  12. 12Remove the mushrooms and add thinly sliced whites from 2 green onions, 2 cloves of lightly crushed garlic, and 1 inch of grated ginger. Sauté until fragrant (about 30-45 seconds).
  13. 13Add 6 cups of stock (chicken stock or a 50/50 mix of chicken stock and dashi).
  14. 14Add 6 cups of stock (chicken stock or a 50/50 mix of chicken stock and dashi).
  15. 15Add 6 cups of stock (chicken stock or a 50/50 mix of chicken stock and dashi).
  16. 16Add 1/4 cup of soy sauce, bring to a boil, reduce heat to low, and simmer for 5 to 10 minutes. Taste and season lightly with salt and optionally add a touch of shio dashi.
  17. 17Add 1/4 cup of soy sauce, bring to a boil, reduce heat to low, and simmer for 5 to 10 minutes. Taste and season lightly with salt and optionally add a touch of shio dashi.
  18. 18Add 1/4 cup of soy sauce, bring to a boil, reduce heat to low, and simmer for 5 to 10 minutes. Taste and season lightly with salt and optionally add a touch of shio dashi.
  19. 19In a large pan over medium-high heat, combine 2 tbsp soy sauce, 1 tbsp honey, 2 tbsp light corn syrup, and 1 finely chopped clove of garlic. Mix together.
  20. 20In a large pan over medium-high heat, combine 2 tbsp soy sauce, 1 tbsp honey, 2 tbsp light corn syrup, and 1 finely chopped clove of garlic. Mix together.
  21. 21In a large pan over medium-high heat, combine 2 tbsp soy sauce, 1 tbsp honey, 2 tbsp light corn syrup, and 1 finely chopped clove of garlic. Mix together.
  22. 22Add 4 boneless, skin-on chicken thighs to the pan, sear skin-side down for about 3 minutes, flip, reduce heat to medium, and cook for 4 to 6 more minutes until cooked through.
  23. 23Add 4 boneless, skin-on chicken thighs to the pan, sear skin-side down for about 3 minutes, flip, reduce heat to medium, and cook for 4 to 6 more minutes until cooked through.
  24. 24Add 4 boneless, skin-on chicken thighs to the pan, sear skin-side down for about 3 minutes, flip, reduce heat to medium, and cook for 4 to 6 more minutes until cooked through.
  25. 25Brush with glaze, flipping occasionally, for about 1 minute. You now have beautifully glazed chicken thighs.
  26. 26Brush with glaze, flipping occasionally, for about 1 minute. You now have beautifully glazed chicken thighs.
  27. 27Brush with glaze, flipping occasionally, for about 1 minute. You now have beautifully glazed chicken thighs.
  28. 28Assemble your Shoyu Ramen: In a large bowl, add your cooked ramen noodles, the seared shiitake mushrooms, half of a soft-boiled egg, 1-2 slices of chicken thighs, and some thinly sliced green onions. Finish with a light drizzle of toasted sesame oil.
  29. 29Assemble your Shoyu Ramen: In a large bowl, add your cooked ramen noodles, the seared shiitake mushrooms, half of a soft-boiled egg, 1-2 slices of chicken thighs, and some thinly sliced green onions. Finish with a light drizzle of toasted sesame oil.
  30. 30Assemble your Shoyu Ramen: In a large bowl, add your cooked ramen noodles, the seared shiitake mushrooms, half of a soft-boiled egg, 1-2 slices of chicken thighs, and some thinly sliced green onions. Finish with a light drizzle of toasted sesame oil.

Ingredients

  • 1 quart water
  • 1 quart water
  • 1 quart water
  • 2 2-inch squares kombu (dried seaweed)
  • 2 2-inch squares kombu (dried seaweed)
  • 2 2-inch squares kombu (dried seaweed)
  • 1.25 cups bonito flakes (katsuobushi)
  • 1.25 cups bonito flakes (katsuobushi)
  • 1.25 cups bonito flakes (katsuobushi)
  • 6 cups chicken stock
  • 6 cups chicken stock
  • 6 cups chicken stock
  • 4 shiitake mushrooms
  • 4 shiitake mushrooms
  • 4 shiitake mushrooms
  • 2 green onions
  • 2 green onions
  • 2 green onions
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 1 touch shio dashi
  • 1 touch shio dashi
  • 1 touch shio dashi
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 2 tablespoons light corn syrup
  • 2 tablespoons light corn syrup
  • 2 tablespoons light corn syrup
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 1 touch neutral oil
  • 1 touch neutral oil
  • 1 touch neutral oil
  • 0.33 pound ground pork
  • 0.33 pound ground pork
  • 0.33 pound ground pork
  • 5 shiitake mushrooms
  • 5 shiitake mushrooms
  • 5 shiitake mushrooms
  • 3 green onions
  • 3 green onions
  • 3 green onions
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 0.5 teaspoon ground white pepper
  • 0.5 teaspoon ground white pepper
  • 0.5 teaspoon ground white pepper
  • 2 teaspoons doubanjiang
  • 2 teaspoons doubanjiang
  • 2 teaspoons doubanjiang
  • 1 tablespoon mirin
  • 1 tablespoon mirin
  • 1 tablespoon mirin
  • 1.5 cups dashi
  • 1.5 cups dashi
  • 1.5 cups dashi
  • 1 quart chicken stock
  • 1 quart chicken stock
  • 1 quart chicken stock
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 3.5 tablespoons miso
  • 3.5 tablespoons miso
  • 3.5 tablespoons miso
  • 2 spoonfuls corn
  • 2 spoonfuls corn
  • 2 spoonfuls corn
  • 1 bit pickled ginger
  • 1 bit pickled ginger
  • 1 bit pickled ginger
  • 1 generous drizzle chili oil
  • 1 generous drizzle chili oil
  • 1 generous drizzle chili oil
  • 1 package ramen noodles
  • 1 package ramen noodles
  • 1 package ramen noodles
  • 2.5 pounds pork hocks
  • 2.5 pounds pork hocks
  • 2.5 pounds pork hocks
  • 2 pounds pork neck bones
  • 2 pounds pork neck bones
  • 2 pounds pork neck bones
  • 2 gelatin sheets
  • 2 gelatin sheets
  • 2 gelatin sheets
  • 0.5 pound pork fat
  • 0.5 pound pork fat
  • 0.5 pound pork fat
  • 0.25 cup sake
  • 0.25 cup sake
  • 0.25 cup sake
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup mirin
  • 0.5 cup mirin
  • 0.5 cup mirin
  • 0.25 cup Shiro dashi
  • 0.25 cup Shiro dashi
  • 0.25 cup Shiro dashi
  • 1 chashu
  • 1 chashu
  • 1 chashu
  • 1 nori
  • 1 nori
  • 1 nori

Equipment

saucepanpotblenderstrainerwhisktongsknifecutting boardlarge panmixing bowlwooden spoonpressure cooker or Instant Pot
Easiest Ramen Ever | Clip Recipe