Tokyo Ramen Recipe

Name: Crown Fried Chicken & Kebabs Tokyo Ramen Recipe
Cook time: 3 h
Total time: 3 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 800 g Chicken bones; 400 g Pork bones; 2 liters Water; 4 pieces Dried shiitake mushrooms; 10 g Kombu (dried kelp); 60 ml Soy sauce; 30 ml Mirin; to taste Salt; 200 g Ramen noodles; 2 pieces Soft-boiled eggs; 200 g Chashu pork (braised pork belly); 100 g Menma (bamboo shoots); 2 sheets Nori (seaweed); 2 pieces Green onions (scallions); 100 g Narutomaki (fish cake)

Inspired by Crown Fried Chicken & Kebab

Time3h

Serves2

A traditional Japanese noodle soup with rich broth.

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Ingredients

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Broth

1 3/4 lb (800 g) Chicken bones

14 1/8 oz (400 g) Pork bones

8.45 cup (2 liters) Water

4 pieces Dried shiitake mushrooms

1/3 oz (10 g) Kombu (dried kelp)

1/4 cup (60 ml) Aged soy sauce

2.03 tbsp (30 ml) Mirin

to taste Celtic sea salt

Noodles and Toppings

7.05 oz (200 g) Ramen noodles

2 pieces Soft-boiled eggs

7.05 oz (200 g) Chashu pork (braised pork belly)

3 1/2 oz (100 g) Menma (bamboo shoots)

2 sheets Nori (seaweed)

2 pieces Green onions (scallions)

3 1/2 oz (100 g) Narutomaki (fish cake)

Method

Broth Preparation

Prepare the Bones

In a large pot, add the chicken and pork bones. Cover with water and bring to a boil over high heat. Once boiling, remove from heat and drain the water to remove impurities.

Simmer the Broth

Return the bones to the pot and add 2 liters of fresh water. Add the dried shiitake mushrooms and kombu. Bring to a boil, then reduce to a simmer. Cover and cook for 4-6 hours, skimming any foam that rises to the surface.

Season the Broth

After simmering, remove the kombu and shiitake mushrooms. Add soy sauce, mirin, and salt to taste. Keep the broth warm on low heat.

Noodle and Topping Preparation

Cook the Ramen Noodles

In a separate pot, bring water to a boil. Cook the ramen noodles according to package instructions (usually around 3-4 minutes). Drain and set aside.

Prepare the Toppings

While the noodles are cooking, prepare the toppings. Halve the soft-boiled eggs, slice the chashu pork, and chop the green onions.

Assemble the Ramen

Combine and Serve

In a large bowl, add a portion of the cooked ramen noodles. Ladle the hot broth over the noodles. Top with soft-boiled eggs, chashu pork, menma, nori, green onions, and narutomaki. Serve hot.