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.
Gyoza Miso Ramen - The home made version
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.