Easiest Ramen Ever (3 Ways: Shoyu, Tonkotsu, Spicy Miso)
Recipe summary
Easiest Ramen Ever (3 Ways: Shoyu, Tonkotsu, Spicy Miso) — Make dashi by steeping kombu in water over medium heat until steamy, not boiling, for 5 minutes.
Ingredients
- 1 quart water
- 2 2-inch squares kombu
- 1 1/4 cup bonito flakes
- Ramen noodles
- Soft boiled eggs
- Thinly sliced green onion
- Nori strips
- Oil for sautéing
- 4 thinly sliced shiitake mushrooms
- Whites of 2 green onions, thinly sliced
- 2 cloves garlic, lightly crushed
- 1 inch knob ginger, grated
- 6 cups chicken stock or 50/50 chicken stock and dashi
- 1/4 cup soy sauce
- Salt to taste
- Optional: shichimi
- 2 tbsp soy sauce (dark preferred)
- 1 tbsp honey
- 2 tsp light corn syrup
- 1 clove garlic, finely chopped
- 4 boneless skin-on chicken thighs
- Toasted sesame oil
- 3/4 lb ground pork
- 3 green onions, thinly sliced
- 1 finely chopped shallot
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tsp ground white pepper
- 2 tbsp doenjang
- 1 tbsp mirin
- 1 1/2 cups dashi
- 1 quart chicken stock
- 1 tbsp sesame seeds
- 3 1/2 tsp red miso
- Fresh raw corn
- Pickled ginger
- Chili oil
Method
- 1
Make dashi by steeping kombu in water over medium heat until steamy, not boiling, for 5 minutes.
- 2
Add bonito flakes, cover, steep 8-10 minutes, then strain.
- 3
Cook ramen noodles according to package instructions.
- 4
For shoyu ramen broth, sauté shiitake mushrooms in oil 2-3 minutes, remove.
- 5
Add whites of green onions, garlic, and ginger; sauté 30-45 seconds.
- 6
Add stock and soy sauce; bring to boil, then simmer 5-10 minutes.
- 7
Season broth with salt and optional shichimi.
- 8
For glazed chicken, mix soy sauce, honey, corn syrup, and garlic.
- 9
Sear chicken thighs skin-side down 3 minutes, flip, cook 4-6 minutes.
- 10
Brush chicken with glaze, flip occasionally 1 minute.
- 11
Assemble bowl with noodles, broth, mushrooms, half soft boiled egg, sliced chicken, green onion, and toasted sesame oil.
- 12
For spicy miso ramen, brown ground pork in oil 4 minutes.
- 13
Add shiitake mushrooms, salt; cook until softened and colored.
- 14
Add green onions, shallot, ginger, salt; sauté 1-2 minutes.
- 15
Add sugar, sesame oil, white pepper, doenjang, mirin; cook 1 minute.
- 16
Add dashi and chicken stock; bring to boil, cook 3-4 minutes.
- 17
Remove from heat; strain and whisk in miso.
- 18
Assemble bowl with noodles, broth, half soft boiled egg, fresh raw corn, green onion, pickled ginger, and chili oil.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from Joshua Weissman. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=eDSwdEDKYds
