Go Back Email Link
homemade ramen
Print

7 simple ingredients to make the most flavourful homemade ramen

With just 7 ingredients you can make the most flavourful and healthy homemade ramen right at the comfort of your own home.
Prep Time 30 minutes
Cook Time 2 hours
Servings 6 people

Equipment

  • strainer
  • high speed blender

Ingredients

  • 1 whole chicken 1.5 pounds
  • ½ kg pork leg chopped
  • 1½ oz ginger sliced
  • 2 bulbs garlic smashed
  • 1 large white onion halved
  • 1½ oz kombu
  • 1 cup sake
  • 5½ Litre cold water
  • 2 tbsp chicken powder optional
  • 300g chicken and pork meat from broth shredded
  • ½ cup non sweet soy milk optional
  • salt to taste

Noodles

  • 1 portion fresh / frozen / dried noodles

Garnish

  • 2 green onion sliced
  • 1 soft boiled egg
  • 1 portion veggies
  • 1 portion chicken and/or pork shredded meat
  • 1 garlic clove minced

Instructions

  • In a large bowl, put the pork leg in cold water with some salt. Let it sit for 1 hour. Also wash the chicken in cold water, and chop the chicken into smaller pieces: separate the legs, wings, and breasts.
  • Fill a stock pot with water (doesn't matter how much as long as it covers the chicken and pork legs) and bring it to boil. Add the meat and let it boil for 10 minutes in high heat. Scum will rise to the top, but don't worry about it as long as it doesn't boil over.
  • Carefully take the stock pot with the meat and pour it in a clean sink. With the tap running, clean the chicken and pork until there's no scum stuck on the meat. Also wash the stock pot as well with no scum to the side.
  • Refill the stock pot with 5.5 Litres of water, and add the cleaned meat back in. Wait for the water to boil and watch to see if any scum rises to the top. If it does, clear it out with a strainer. Once the water has no more scum or you see it is clear, add in the rest of the ingredients: ginger, garlic, onion, and kombu. Now close the lid and DO NOT open it until one hour pass.
  • After one hour, take a potato masher and mash the stock up to break the bone and meat. This is how we can extract more flavour from the meat. Close the lid and let it boil for the last one hour.
  • Turn the heat off and take the lid off to cool. Meanwhile set up a pot and strainer in the sink. Carefully strain the soup. Put the pot of soup back on the stove and stir in the sake. Give it a taste and add the amount of salt suited to your taste.
    OPTIONAL: Add in the chicken stock if you desire.
  • In a blender, add the strained broth to the blender with the 300g of chicken and pork. Blend until silky smooth. strain again to get the creamy thick soup.
  • In another pot, cook the noodles to the package instructions.
  • Once the noodles are finished cooking, add the cooked noodles into a bowl.
  • First add in the hot broth into the bowl.
    OPTIONAL: add ¼-½ cup of non sweeten soy milk.
  • Garnish the soup with veggies, boiled eggs, green onion, and finely minced garlic. Serve immediately.