Ramen Recipe

Name: Nagomi Japanese Restaurants Ramen Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 cups chicken stock (low sodium); 2 cups water; 1 tbs dashi granules (or 1 sheet kombu + 1/2 cup bonito flakes); 3 tbs soy sauce; 2 tbs mirin; 1 tbs sake (optional); 1 tsp granulated sugar; 1 inch fresh ginger, sliced; 3 each garlic cloves, smashed; 3 each scallion whites (ends of green onions), roughly chopped; 1 tsp sesame oil; 1 tsp neutral oil (canola, vegetable); 1 tsp chili oil (optional); 4 oz fresh or dried ramen noodles; 2 each soft-boiled eggs (see directions) or store-bought ajitsuke tamago; 6 oz sliced cooked pork (chashu) or rotisserie chicken; 2 cups baby spinach or bok choy, washed; 1 tbs corn kernels (fresh or frozen); 1 each nori sheets, cut into strips; 2 each scallion greens, thinly sliced; 1 tsp toasted sesame seeds

Inspired by Nagomi Japanese Restaurant

Time40m

Serves2

Make Ramen Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth

6 cups chicken stock (low sodium)

2 cups water

1 tbs dashi granules (or 1 sheet kombu + 1/2 cup bonito flakes)

3 tbs Aged soy sauce

2 tbs Mirin

1 tbs sake (optional)

1 tsp granulated sugar

1 inch fresh ginger, sliced

3 each garlic cloves, smashed

3 each scallion whites (ends of green onions), roughly chopped

Aromatics & Oil

1 tsp Toasted sesame oil

1 tsp neutral oil (canola, vegetable)

1 tsp chili oil (optional)

Noodles & Toppings

4 oz fresh or dried ramen noodles

2 each soft-boiled eggs (see directions) or store-bought ajitsuke tamago

6 oz sliced cooked pork (chashu) or rotisserie chicken

2 cups baby spinach or bok choy, washed

1 tbs corn kernels (fresh or frozen)

1 each nori sheets, cut into strips

2 each scallion greens, thinly sliced

1 tsp toasted sesame seeds

Method

Broth

Combine and simmer

In a large pot, combine chicken stock, water, dashi granules (or prepared kombu/bonito), soy sauce, mirin, sake (if using), and sugar. Add sliced ginger, smashed garlic and chopped scallion whites.

Bring to a gentle simmer over medium heat. Reduce heat to low and simmer gently, uncovered, for 15–20 minutes to allow flavors to meld. Taste and adjust seasoning: add a little more soy sauce for saltiness or a pinch more sugar for balance.

If you used whole kombu and bonito, strain the broth through a fine-mesh sieve and discard solids. Keep the broth warm on the lowest heat while you prepare noodles and toppings.

Aromatics & Oil

In a small skillet over low heat, warm the sesame oil and neutral oil together briefly (30 seconds) just to bring out the aroma. If using chili oil, add at the end of warming. Remove from heat and set aside.

Noodles & Toppings

Soft-boiled eggs (if making)

Bring a small pot of water to a gentle boil. Carefully lower eggs into boiling water and cook for 6 minutes for slightly runny yolks (6–7 min depending on egg size). Prepare an ice bath. When time is up, transfer eggs to ice bath 3–4 minutes, then peel and set aside. Halve before serving.

Cook noodles

Bring a separate pot of salted water to a rolling boil. Add ramen noodles and cook according to package instructions (usually 2–4 minutes for fresh, 4–5 minutes for dried) until just tender. Drain noodles well and briefly rinse under hot water only if they are sticky; otherwise drain and keep warm.

Heat toppings

While noodles cook, blanch the spinach or bok choy in the noodle pot for 20–30 seconds until bright green and tender. Briefly heat sliced pork or chicken in the simmering broth for 30–60 seconds to warm through.

Divide cooked noodles between two bowls (2 oz noodles per bowl). Pour hot broth over the noodles (about 3–4 cups per bowl). Arrange toppings: halved soft-boiled eggs, warmed sliced pork or chicken, blanched greens, a few corn kernels, nori strip, scallion greens, and a sprinkle of toasted sesame seeds. Drizzle warmed sesame/chili oil over each bowl (about 1/2 tsp per bowl).

Serve immediately while hot. Provide extra soy sauce, chili oil or sesame oil at the table for individual adjustment.