Yokohama Ramen Recipe
Make Yokohama Ramen Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Prepare the Bones
In a large pot, add the pork bones and chicken carcasses. Fill with water and soak for 30 minutes to remove impurities.
- 2
Boil and Simmer
Bring the water to a boil over high heat. Once boiling, reduce to a simmer and cook for 6-8 hours, skimming off any foam that rises to the top.
- 3
Flavor the Broth
After simmering, add soy sauce, mirin, dried shiitake mushrooms, garlic cloves, ginger, and green onions to the pot. Simmer for an additional 2 hours.
- 4
Strain the Broth
Once the broth is fully flavored, strain it through a fine mesh sieve into another pot. Discard solids and keep the clear broth warm.
Noodle and Topping Preparation
- 5
Cook the Ramen Noodles
In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
- 6
Prepare Toppings
While the noodles are cooking, prepare your toppings. Slice the chashu pork, soft-boil the eggs (boil for 7 minutes, then cool in ice water), and slice narutomaki.
- 7
Assemble the Ramen Bowls
In serving bowls, place a portion of ramen noodles, ladle the hot broth over the noodles, and neatly arrange the toppings: chashu pork, soft-boiled egg, menma, nori, narutomaki, chopped green onions, and sesame seeds.
- 8
Serve Hot
Serve the ramen hot and enjoy with additional soy sauce or chili oil if desired.
