Make Beautiful Japanese Ramen in 10 Minutes

Ramen, the iconic Japanese noodle soup (but so much more than just a bowl of soup), is one of those foods that inspire zealous devotion. Ramen always seems to give off an elevated and comforting experience. Something that satisfies us at such a deep level. We just can't get enough of the salty and addictive noodles.

The earliest markings of ramen in Japan can be found around the turn of the 20th century, as Chinese migrants began selling the soup to construction workers. Instant ramen was originally marketed as a luxury food, targeted at nuclear homemakers and sold at six times the cost of fresh noodles. Eventually, instant ramen became cheaper to produce, and Nissan foods started marketing the wonder noodle with just-add-water soup mix inside a Styrofoam cup.

Ramen is a filling meal for those who need something fast, easy and inexpensive. They can even be a quickie meal for vegans and vegetarians if you buy the right brand and flavor. Noodles and toppings are predominant in the ramen formula, but the broth is undoubtedly the star of the bowl.

Its broth can be made from chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn’t about nuance; it’s about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both.

Real Japanese Ramen takes years and great skill to perfect. However, that doesn't mean we have to resort to the styrofoam cup or can't create a simple ramen noodle soup that reminds us of Japan's beauty.

Because we can. And the best part, this version below is on the table in less than 10 minutes!

Type of Dish: Soup

Cuisine: Japanese

Meal/Course: Appetizer

What You Need:

• Ramen noodles
• Ramen flavouring packet
• Precooked chicken
• Butter
• Garlic powder
• Onion powder
• Ginger
• Oil
• Soy sauce
• Mirin
• Dried mushrooms
• Salt
• Soft boiled egg(s)
• Scallions
• Stock

Directions

Ramen broth: In a large pot, heat oil over medium heat. Add the garlic and onion powder, ginger, soy sauce, mirin, and stir to combine—Cook for another minute. Add the stock and flavouring packet, cover, and bring to boil.

Remove the lid, and let simmer uncovered, add the dried mushrooms, and season with salt.

Soft-boiled eggs: Fill a pot with water and bring to a boil. Carefully place the eggs into the boiling water and cook for 7 to 8 minutes.

While eggs are cooking, fill a large bowl with ice water, transfer the eggs to the ice bath to stop the cooking process. Now peel away the shell and slice in half, lengthwise. Set aside.

Melt butter in a large skillet over medium heat. Add the pre-cooked chicken.

Chop the scallions and assemble the ramen bowls.

Now add the ramen noodles to the boiling water.

Cook for 2-3 minutes until soft, then separate the noodles into two large bowls.

Add the sliced chicken and the ramen broth—top with the fresh scallions, and the soft boiled egg.

Serve immediately.

Japan’s Culinary Diplomat

Ramen, despite its reputation as cheap fast food, is now clearly an international dish with multi-country followers. Most significantly, it’s an ornate pillar of modern Japanese society, one loaded with political, cultural and culinary importance that stretches far beyond the circumference of the bowl. And while real Japanese Ramen takes years and great skill to perfect. However, that doesn't mean we have to resort to the styrofoam cup or can't create a simple ramen noodle soup that reminds us of Japan's beauty.