Since tomorrow will be New Year eve, we will push out our recipe a day earlier.
Sometime when we have the craving for ramen, we will usually go to a ramen stall. It is easy to find an authentic ramen stall in Tokyo. Within walking distance from a train station, you will be spoilt for choices. Even so, ramen can be made at home.
The origin of ramen has several variation. Some said it was from China, while other feels that it is invented in Japan. For me, I feel the 2nd variation is more appropriate.
There are different types of ramen, usually they defer from location. Sapporo is famous for its Miso ramen topped with sweetcorn, butter, bean sprouts, finely chopped pork, garlic and some local seafood. In Kyushu, tonkotsu ramen is popular. In all ramen, the soup is important. The broth is usually boiled with either pork, chicken or beef bone with konbu and other ingredient such as miso.
Our home made ramen is the mixture of Sapporo and Kyushu favourite. The soup base is a mixture of tonkotsu and miso.
For recipe, please read on.
Serving size: 4 Servings
- 500g pork ribs
- 250g minced pork
- 4 cloves garlics
- 1 in ginger
- 4 tablespoons miso (20% reduced sodium)
- 6 tablespoons shoyu
- 1 tablespoons sesame oil
- 1 tablespoon sesame seed
- 1 tablespoon cooking sake
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 litres water
I use a slow cooker to bring the broth to boil and continue to cook it under low heat. The fact that a slow cooker was used, the total cooking time for the broth was about 6 hours. This allows the sweatiness of the pork ribs to go into the broth. The salt is added at the end to taste.
- Instant ramen noodle from the supermarket
Cook the noodle as according to the cooking instruction
- Pre prepared ramen egg the night before.
We will talk about the making of the ramen egg another time. You may be able to find ramen egg from your local Supermarket. (Let me check out Singapore supermarkets. I didn't see them at the common supermart at present)
When the noodle is cooked, present the ramen with seaweed, gyoza, egg and scallion and top it up with the ramen broth. There you go, the home made gyoza miso ramen is ready to be served.
We hope you love this recipe. If you have any special dishes to share, or suggestion, please feel free to contact us.