Easy Japanese Ramen Noodles

Method20 steps · about 15 min

1. 1

   Step 1: Choose just one topping: Standard, Tanmen or Moyashi. Prepare only that route’s ingredients. Squeeze the condensed ramen soup (1) sachet into a large serving bowl.

   Uses 1 sachet condensed ramen soup

2. 2

   Step 2: Boil about 600 ml water in a kettle. Keep it hot; only 400–500 ml will be used to dilute the soup.

   Uses About 600 ml kettle water; use 400–500 ml in the soup

3. 3

   Step 3: Put a separate pot of water on to boil for the noodles. While it heats, prepare your chosen topping below; skip the other two routes.

   Uses Water for boiling the noodles

4. 4

   Step 4: Standard route only: use ready-cooked yakibuta (2) and a ready-boiled, halved egg. If cold, warm them briefly in the microwave, about 15 seconds to start, checking that they are warmed as desired. Set them beside the chopped green onions (2 tbsp) and nori for assembly.

   Uses 2 thin slices ready-cooked yakibuta (braised pork) · 1 ready-boiled egg, halved · 2 tbsp chopped green onions · 10 cm × 10 cm piece of roasted nori

5. 5

   Step 5: Tanmen route only: separate the firmer cabbage (2 cups) and bok choy stems from their leaves. Mix 50 ml hot water, ⅛ tsp chicken stock powder, ¼ tbsp each soy sauce and sake (¼ tbsp), and 1/16 tsp salt. In a separate small bowl, mix ¼ tbsp cornstarch with ½ tbsp water until smooth.

   Uses 1 shiitake mushroom, thinly sliced · 30 g carrot, halved lengthwise and thinly sliced diagonally · 2 cups cabbage in bite-size pieces · 1 cup bean sprouts · 4–5 small bok choy leaves, or 2–3 large leaves halved · 1 scallion, cut into 5 cm pieces · 20 g garlic chives, cut into 5 cm pieces · 50 ml hot water

6. 6

   Step 6: Tanmen route: heat part of its 1 tsp oil in a wok over high heat. Stir-fry the 70 g pork for 30–60 seconds until the surfaces are sealed, then lift it to a plate. Add the rest of that oil, the carrot and firm cabbage and bok choy stems; stir-fry for about 1 minute. Add the shiitake and stir for about 30 seconds, then add the cabbage and bok choy leaves, 1 cup bean sprouts, scallion and 20 g chives. Stir for another minute. Return the pork, add the prepared Tanmen sauce and bring to the boil. Stir the Tanmen slurry again, pour it in and stir until bubbling, evenly thickened, the vegetables are tender-crisp and the pork is cooked through.

   Uses 1 tsp oil for Tanmen · 70 g thinly sliced raw pork · Prepared Tanmen vegetables, sauce and slurry

7. 7

   Step 7: Tanmen route: if the topping is ready before the noodles, turn off the heat briefly. Reheat it until bubbling hot when the noodles are ready.

   Uses Completed Tanmen topping

8. 8

   Step 8: Moyashi route only: mix its ½ tbsp cornstarch with 1 tbsp water until smooth. Start the stir-fry when small bubbles appear in the noodle pot.

   Uses ½ tbsp cornstarch for Moyashi slurry · 1 tbsp water for Moyashi slurry

9. 9

   Step 9: Moyashi route: heat the 1 tsp sesame oil in a wok or frying pan over high heat. Add the 1 tsp each garlic and ginger (1 tsp) and stir-fry for 15 seconds.

   Fry Moyashi aromatics · 1 minUses 1 tsp sesame oil · 1 tsp minced garlic · 1 tsp minced ginger

10. 10

    Step 10: Moyashi route: add the 100 g pork and stir-fry for about 1 minute, until almost cooked through.

    Fry Moyashi pork · 1 minUses Moyashi aromatic oil · 100 g raw pork, thinly sliced into bite-size pieces

11. 11

    Step 11: Moyashi route: add the 200 g bean sprouts and 30 g chives. Stir-fry for 30 seconds to 1 minute.

    Fry Moyashi vegetables · 1 minUses Nearly cooked Moyashi pork · 200 g bean sprouts · 30 g garlic chives, cut into bite-size lengths

12. 12

    Step 12: Moyashi route: mix in its 1 tsp chicken stock powder, ½ tsp soy sauce and 1½ tsp chilli bean sauce until evenly distributed.

    Uses Moyashi pork and vegetables · 1 tsp Chinese-style chicken stock powder · ½ tsp soy sauce for Moyashi · 1½ tsp chilli bean sauce

13. 13

    Step 13: Moyashi route: stir its prepared cornstarch slurry again, add it to the pan and mix quickly. Cook until the sauce is bubbling and evenly thickened and the pork is cooked through. Keep the topping hot for assembly.

    Uses Seasoned Moyashi topping · Moyashi cornstarch slurry

14. 14

    Step 14: Gently loosen the fresh egg noodles as much as possible and add them to the boiling noodle water. Separate the strands with chopsticks or a fork. Adjust the heat to maintain a brisk boil without overflowing.

    Uses 80–100 g fresh thin egg noodles · Boiling noodle water

15. 15

    Step 15: Cook the fresh noodles according to their package until just tender, then drain well. The author’s very thin fresh noodles took 30 seconds to 1 minute; thicker or other products need their own directions.

    Uses Fresh noodles in boiling water

16. 16

    Step 16: Add 400–500 ml of the boiling kettle water to the soup concentrate in the serving bowl, adjusting within that range for your sachet and taste. Add the drained noodles and arrange them beneath the broth.

    Uses One bowl’s ramen concentrate · 400–500 ml boiling kettle water · All drained fresh noodles

17. 17

    Step 17: If you chose Standard, arrange the warmed yakibuta and egg on the ramen. Add the chopped green onions and slide the 10 cm × 10 cm nori piece against the inside edge of the bowl. Skip the Tanmen and Moyashi serving steps.

    Uses One ramen bowl — Standard route only · Prepared Standard topping

    
18. 18

    Step 18: If you chose Tanmen instead, pour its hot cooked topping over the ramen. Skip the Standard and Moyashi serving steps.

    Uses One ramen bowl — Tanmen route only · Hot Tanmen topping

    
19. 19

    Step 19: If you chose Moyashi instead, pour its hot cooked topping over the ramen. Skip the Standard and Tanmen serving steps.

    Uses One ramen bowl — Moyashi route only · Hot Moyashi topping

    
20. 20

    Step 20: Serve your chosen ramen bowl immediately, with optional rayu and ground pepper to taste.

    Uses Rayu (chilli oil), optional, to serve · Ground pepper, optional, to serve