Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, & uses toppings such as sliced pork, dried seaweed, kamaboko, green onions, & even corn. Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyu-shu to the miso ramen of Hokkaido.
3 oz package Ramen Noodles or fresh Ramen Noodles
1 tablespoon soy sauce
½ teaspoon Asian sesame oil
1/3 teaspoon salt
A dash of pepper
Spinach leaves, as desired
Bean sprouts, as desired
Bamboo shoots, as desired
2 tablespoons chopped spring onion
1 ½ cups of hot Ramen Shoyu Shiru
1 hard boiled egg, peeled & cut in half
1 or 2 slices of narutomaki (swirled pink & white fish cake) or
1 or 2 slices of kamaboko (pink & white half-moon fish cake)
4 slices roasted pork tenderloin
1 square seaweed laver
Combine the soy sauce, sesame oil, salt & pepper in a noodle bowl.
Cook noodles according to package directions. Drain.
Put the hot Ramen Noodles in the bowl & arrange spinach, bean sprouts & bamboo shoots in neat segmented piles on top. Sprinkle on the green onions, then pour in the hot broth. Garnish with hard-cooked egg, fish cake slices & fanned-out pork slices. Top with the square of seaweed laver.
Ramen Shoyu Shiru
It is a good idea to make the stock ahead & freeze it in 2-cup containers. This makes it easy to prepare a bowl of noodles when you want it.
2 lbs chicken
8 spring onions, ends trimmed, tied together with a string
2-inch piece of fresh ginger, crushed
Water, enough to cover the chicken
Put the chicken, green onions, ginger & water in a large saucepan. Bring to a boil, then reduce heat & simmer for 1 hour, skimming frequently.
Remove the chicken, green onions & ginger & discard, or use the chicken for another purpose. Strain the broth through cheesecloth.