Tokyo-Style Ramen Noodles in Soup

Name: Tokyo-Style Ramen Noodles in Soup
Yield: Serves four
Cuisine: Japanese
Ingredients: 4 garlic cloves, peeled; 2.5 ml/½ tsp salt; about 60 ml/4 tbsp shoyu; 120 ml/4 fl oz/½ cup sake; 2 hard-boiled (hard-cooked) eggs; 150 g/5 oz menma, soaked for 30 minutes and drained; ½ nori sheet, broken into pieces; 500 g/1¼ lb pork shoulder, boned; 30 ml/2 tbsp vegetable oil; 2 spring onions (scallions), chopped; 2.5 cm/1 in fresh root ginger, peeled and sliced; 15 ml/1 tbsp sake; 45 ml/3 tbsp shoyu; 15 ml/1 tbsp caster (superfine) sugar; 1 large carrot, roughly chopped; sesame oil or chilli oil; ground white pepper; 1 large onion, quartered; 250 g/9 oz dried ramen noodles; 1 egg shell; 4 spring onions (scallions); raw bones from 2 chickens, washed; 7.5 cm/3 in fresh root ginger, quartered

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Ramen is a Hybrid Chinese noodle dish presented in a Japanese way, and there are many regional variations featuring local specialities. This is a legendary Tokyo version.

Ingredients

250 g/9 oz dried ramen noodles

Asia
Japan
Pasta
Tokyo
Soup

Method

To make the soup stock, bruise the spring onions and ginger by hitting with the side of a large knife or a rolling pin. Pour 1.5 litres/2½ pints/6¼ cups water into a wok and bring to the boil. Add the chicken bones and boil until the colour of the meat changes. Discard the water and wash the bones under water.