tbh when im lazy its just chicken broth and soy sauce… maybe a little shiitake powder if I have any. then for toppings whatever veggies I have in the fridge and maybe some sliced silken tofu. takes me about 10 minutes.
Dice chicken thighs and season them with brown sugar, soy sauce, ginger, garlic, vinegar.
Brown them in a pot with a bit of veg oil, without worrying too much about cooking them thoroughly.
Add chicken broth (or water). Add more seasoning as necessary. Perhaps some sesame oil.
Add vegs and noodles to the pot, depending on their cooking times. (For reference: sliced carrots, cabbage and 5min ramen noodles take roughly the same time to cook.)
Garnish with some chives, and enjoy.
It won’t look fancy like those lamen pics that you see on the internet, but it has a great balance between being tasty, nutritious, practical and fast to prepare. That’s what makes it my favourite.
Do you have a pressure cooker? Tonkotsu is much easier if you do. (Or instapot). The book of ramen has a section on it I think.
Alternatively, the book “let’s make ramen” is easy to follow and splits things up well. I don’t think I’ve had anything come out poorly from that book yet.
My favorite is: a miso base with whatever we have in the fridge. Literally. That is it. Purists may argue, but I’m not a traditionalist about my ramen. I just like soups.
My better half is vegetarian so we don’t put meat in the main dish, but if I have leftover meat from some other meal, I might add slices to my bowl. Beyond that, we always have: ramen (or soba or other noodles), misos, various onions, and eggs. We usually have a few different types of dried seaweed (purple laver is my fave for soup) and veg so some of each will go in. Sometimes we’ll have julienned carrots and bok choy, sometimes turnip greens and mushrooms. I usually grate some fresh ginger in there and add a little oil: plain, chili oil, or sesame. I might add Korean gochujang paste or sriracha, or any other sauce/paste that strikes me. It is a great way of making something new from leftovers.
Add mirin, sugar, shoyu, vinegar, 1/2tsp MSG Stir, then let cool and store
The bowl of ramen contains the following:
<pre style="background-color:#ffffff;">
<span style="color:#323232;">• 36ml Shio Tare
</span><span style="color:#323232;">• 1Tbsp Chicken fat
</span><span style="color:#323232;">• 400ml Hot water (or chicken stock or any good soup you have on hand)
</span><span style="color:#323232;">• Pre-made noodles (look up Hakubaku or j-basket, both should be on Amazon or in your local Asian market)
</span><span style="color:#323232;">• Toppings:
</span>
Green onions
Sautéd Red Bell pepper (skip if I’m not in the mood)
1/2lb. Fried chicken tenders (the stuff from Publix is magic if you’ve got one near you)
This can all be done in one day, but the tare recipe makes enough for at least a dozen bowls, so you’ll just warm it up later.
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