Master Recipe: Japanese Ramen

Hello all!

I’ve been craving a lot of soups lately… I guess it’s the freezing weather outside, I just can’t help it! Earlier this month my husband had a brilliant idea to slowly simmer the pork bone we had frozen after our wonderful Christmas dinner (yummy ham leftover!!). The result? A tasty soup base that inspired our Japanese-style Ramen. I will admit it’s not Ippudo, but it’s pretty darn good!

Check it out!! So pretty!


Japanese Ramen

For the soup base:

  • Pork Broth from Pork Bones, simmered for 8+ hours (or use good ol’ chicken/beef broth for a quicker option!)
  • Miso Paste, I used about 2 heaping Tbsp for 1 bowl
  • 1 Tbsp soy sauce (gives the broth a good color!)

For the toppings:

  • Char-Siu / Roast Pork (store-bought)
  • Medium-Firm Tofu, boiled in salt water
  • Bamboo Shoots in Chili Oil, straight from the jar =)
  • Chopped Scallion/ Green Onion
  • 1 soft-boiled egg (remove from heat as soon as water starts to boil, keep in the hot water for 1 min, then run under cold water and peel)
  • Hot Chili Oil (optional)
  • You can also add other toppings like corn/ fish cake/ other veggies.

For the ramen, we found this “fresh” noodles at a local Asian Supermarket. We only used the ramen and froze the seasoning pack that came with it (for lazy days when we don’t feel like making home-made broth).


Photo credit: The Tasty Island – which has some tasty-looking ramen and other foods! I must go back to check out their recipes…

Ok I digressed… but anyway, it was delicious!!! So delicious that we made 2 more bowls the next day – wahoo! I think the secret is definitely the slow-simmered pork soup base…

Do you have a favorite ramen recipe? Please share with me! I’d love to perfect my ramen-making skills =)

That is all for today. Have a wonderful week everyone!



2 thoughts on “Master Recipe: Japanese Ramen

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