Craving the likes of Ippudo or Marafuku-style ramen? Tired of heating up Cup O’ Noodles in your microwave for the third time this week? Look no further! We’ve got an easy and delicious hot ramen recipe that can be made in just 15 minutes, and will satisfy your cravings!
- 1/2 pack fresh ramen noodles* (can be found at an Asian market)
- 3 cups chicken/pork/vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon teriyaki sauce
- ½ cup milk or milk alternative (we recommend soy milk for this recipe!)
- 1 egg (optional)
- Choice of meat: chicken, pork, beef, etc.
- Choice of veggies
- Salt to taste
- Seaweed (to top the soup)
- Sesame seeds (optional)
*It may sound silly, but if you’re in a pinch, spaghetti noodles also work well for this recipe!
Boil ramen noodles in a pot at high heat for 7-10 minutes.
Combine broth and soy sauce in a separate pot and cook at medium heat for approximately 3-4 minutes. This combination gives the soup a very sharp taste, so cut the flavor by adding a spoon of teriyaki sauce. In a pinch, you can also add a teaspoon of sugar to the broth. Mix well, then add milk. At the famous Marafuku Ramen in Oakland, they use soy milk to cut the sharpness of their broth as well! Play with the base flavor, adding soy sauce, salt and milk as necessary to reach your ideal soup-base balance.
Once you’re satisfied with the broth, set aside. Now, it’s time to tackle the toppings. Boil or fry an egg and cook your meat and vegetables on the stove.
By this point, your noodles should be just about done cooking. Drain the water and combine your soup and noodles.
Serve the ramen in a bowl and add in the protein and vegetables. Cut up some seaweed and add on top. Sprinkle a pinch of sesame seeds on top. Grab some chopsticks, and you’re done!
We hope that this recipe inspires you to whip up a pot of hot soup for this cold (or warm) spring. With daylight saving time in full swing, this nourishing recipe may help to restore balance for your internal body clock. Good luck from us, chef!