Japanese > Noodle > Ramen

Karashizuke Ramen Recipe

Ingredients with Measurements:
- 4 servings of ramen noodles
- 4 cups of chicken or vegetable broth
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 tablespoon of sesame oil
- 1 tablespoon of chili oil
- 1 tablespoon of karashi mustard
- 4 boiled eggs, sliced in half
- 4 green onions, sliced
- 4 sheets of nori seaweed
- 1 cup of bean sprouts
- 1 cup of sliced mushrooms
- 1 cup of sliced bamboo shoots

Special equipment needed:
- Large pot
- Strainer
- Bowls for serving

Step-by-step instructions:

1. In a large pot, bring the chicken or vegetable broth to a boil.
2. Add the minced garlic, grated ginger, soy sauce, mirin, sake, sesame oil, chili oil, and karashi mustard to the pot.
3. Stir the ingredients together and let the broth simmer for 10 minutes.
4. While the broth is simmering, cook the ramen noodles according to the package instructions.
5. Once the noodles are cooked, strain them and divide them into four bowls.
6. Pour the hot broth over the noodles in each bowl.
7. Top each bowl with sliced boiled eggs, sliced green onions, nori seaweed, bean sprouts, sliced mushrooms, and sliced bamboo shoots.
8. Serve hot and enjoy!


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Simmering temperature: Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 400
Fat per serving: 10g
Protein per serving: 20g
Carbohydrates per serving: 60g
Sodium per serving: 1500mg

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with white wine or rice wine.
- Karashi mustard can be substituted with Dijon mustard or whole grain mustard.
- Bean sprouts can be substituted with shredded cabbage or sliced carrots.

Variations:
- Add sliced pork or chicken to the ramen for a protein boost.
- Use different types of mushrooms, such as shiitake or oyster mushrooms, for a different flavor profile.
- Add a tablespoon of miso paste to the broth for a richer flavor.
- Add a tablespoon of honey to the broth for a sweeter taste.

Tips and tricks:
- To make the perfect soft-boiled eggs, place the eggs in boiling water for 6 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process.
- To make the broth spicier, add more chili oil or karashi mustard.
- To make the broth less spicy, reduce the amount of chili oil or karashi mustard.

Storage instructions:
Leftover ramen can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the ramen in a microwave-safe bowl and heat for 2-3 minutes, or until hot.

Presentation ideas:
Serve the ramen in large bowls, with the toppings arranged neatly on top of the noodles.

Garnishes:
Garnish with sesame seeds, chopped cilantro, or sliced jalapenos.

Pairings:
Serve with a side of steamed edamame or a cucumber salad.

Suggested side dishes:
Steamed edamame or cucumber salad.

Troubleshooting advice:
If the broth is too salty, add a splash of water to dilute it.

Food safety advice:
Make sure to cook the ramen noodles and eggs thoroughly to avoid any risk of foodborne illness.

Food history:
Ramen is a Japanese dish that originated in China. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso paste.

Flavor profiles:
This Karashizuke Ramen recipe has a spicy and savory flavor profile, with hints of garlic, ginger, and sesame oil.

Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.

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Region: Japanese

Taste: Savory, Umami, Spicy, Tangy, Aromatic