We usually get ramen noodle soup from Japanese restaurants for that genuine taste or, if we want to be really quick about it at home, from the supermarket's Asian section, which has a lot of varieties but also a lot of preservatives and MSG.
But what if we buy the package, throw out the flavorings and just keep the noodles? Now we're talking. Or if you're feeling ambitious, try your hand at making your own ramen noodles. I did, and it's not as hard as you think. You need just three ingredients plus big muscles to knead that dough. Check out my recipe for homemade ramen noodles for a complete tutorial.
Once you have your noodles, whether homemade or store-bought, just prepare the miso soup, and add whatever toppings you want. Ramen eggs (hard-boiled eggs that have been marinated for a few hours), tasty pork cutlets (or chashu, if you want to be really genuine and have the time) and marinated bean sprouts give the whole bowl of soup a wonderful combination of flavors.
This dish calls for ramen eggs, pork cutlets and marinated bean sprouts, which should be made before you start the ramen. All recipes follow.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
Prep time: 5 minutes | Cook time: 15 minutes | Inactive time: 6 hours | Total time: 6 hours 20 minutes
Prep time: 5 minutes | Cook time: 30 minutes | Total time: 35 minutes
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes
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