Inspired by watching Mark Wien’s video on Tokyo Ramen Tour, I decided to recreate this “authentic” version of Japanese Ramen noodles myself. Getting halal authentic Ramen noodles is virtually impossible in the US, as pork broth is the most widely used broth at Ramen restaurants. This dish is far removed from the $0.59 Ramen noodles we get at grocery stores. After researching and switching some ingredients, here is the end result. I have to say it was delicious!
- Olive oil – 3 tablespoons
- Ginger/Garlic paste – 1 tablespoon
- Leek – 1 large
- Spring onions – 1 bunch
- Onions – 1
- Chicken Wings – 2 lbs
- Powdered/Cubed Chicken Stock – 1 packet
- Kombu Seaweed – 2oz of dried seaweed
- Salt – to taste
- MSG – 1 teaspoon (this is not a complete necessity but it does give you a very nice Umami flavor. If you want to read more about why MSG is not bad for you click here.
- Water – 12 cups with an additional 2 – 4 cups added during the cooking process
- Mushrooms – dried & presoaked or fresh and lightly sautéed
For Tare: (Tare is the base flavor given to the Ramen you are cooking, you can add various different seasonings, like powdered chili, etc at this point):
- Sesame seed oil
- Garlic & Ginger
- 1/2 cup soy sauce
- 1/2 cup rice vinegar (Recipes call for Mirin which contains alcohol, but rice vinegar or white vinegar, and sugar works as a substitute)
- 4 teaspoons sugar
- Steak- finely sliced
- Eggs – 6
- Green Onion – chopped finely
- Sesame seeds – roasted and powdered
- Whole Garlic – finely chopped and sautéed in butter
- Heat olive oil in a pot
- Sauté ginger and garlic for a minute
- Add chicken wings and sauté them for 5 mins until lightly browned
- Add water
- Add chopped leek, chopped spring onion, and onion and Seaweed
- Add 1 teaspoon of MSG
- Add salt – (but not too much as you will also have the tare base which is quite salty)
- Add the chicken stock cube
- Cover and bring to boil, then simmer for 2 hours (but better if you can for 3 hours)
- Once the chicken is really tender, use a mashing tool to mash the ingredients together and stir. Add more water if needed as you continue.
- Once cooked, strain the broth removing all chicken bones and vegetables that were used. You should be left with a rich yellow broth
- Add the previously sautéed/soaked mushrooms and cook for an additional 15 mins
- Sauté garlic and ginger in sesame seed oil until browned
- Add Soy Sauce
- Add Rice Vinegar
- Add Sugar
- Bring to boil and then simmer for 10 minutes
Cook according to package instructions, I used fresh noodles found in the refrigerated sections of most Asian grocery stores. These were cooked in boiling water for 7 mins.
I chose Steak and reverse seared it, please follow recipe listed here. But you can use a wide variety of your favorite meats from ground beef, sliced leg of lamb to grilled/smoked chicken.
- Fill a pot with enough water to cover the eggs. Bring the water to boil.
- Submerge eggs gently once the water is boiling and start the timer.
- Boil the egg for 6 mins 30 seconds EXACTLY.
- Stir eggs round in a circular motion gently for the first 2 mins, that focuses the yolks to solidify in the middle.
- Fill a bowl with iced water and put the eggs immediately in the bowl so it stops cooking.
- Let it cool and peel away the shell. Set aside until ready to serve.
To me this is the most satisfying part. Until this point, you have been working on everything as singular components. Now your dish will take shape and become an instant hit!
- Pour 4 to tablespoons of Tare into each bowl.
- Mix in 2 cups of broth (depending on the size of bowl you can mix more or less – I used a 7″ bowl)
- Mix the two together.
- Mix in noodles.
- Carefully cut boiled and peeled eggs lengthwise in half and place carefully on the noodles.
- Add a 1/2 teaspoon of Roasted Ground Sesame
- Add 1/2 teaspoon of sautéed Garlic
- Add 1/4 cup of green onions
- Add sliced meat of your choice
- You can also add chilly oil or chilly sauce of your choosing at this time