Japanese Ramen Soup
6 servings
70 minutes
Ramen is the soul of Japanese cuisine, infused with warmth and comfort. Its history began with Chinese noodle dishes, but in Japan, ramen found its unique identity. The rich broth made from chicken, pork, and seafood is packed with umami and depth of flavor. Tender chicken fibers, aromatic pork, and shrimp complement the composition, creating an unforgettable gastronomic journey. Egg noodles absorb all the richness of the broth while marinated eggs, fresh ginger, and green onions add brightness and texture. Ramen is served hot as a comfort on cool days or as a powerful boost of energy. It’s not just soup — it’s a whole culture where each serving carries the warmth of traditions and culinary mastery.
1
From chicken and vegetables (coarsely chopped carrots and one onion), we boil a rich broth, which we strain at the end. We cool the chicken and shred it.
- Chicken drumstick: 150 g
- Onion: 2 pieces
- Carrot: 1 piece
2
Wrap the pork with twine, fry on high heat in minimal oil until a crust forms on all sides. Place in a small pot, add chopped onion, ginger, and celery, cover with boiling water, and add soy sauce to taste. Tightly cover with a lid, bring to a boil, reduce heat to medium, and cook for 40 minutes. After that, remove the meat from the broth, slice it thinly, and strain the broth.
- Pork neck (collar): 500 g
- Onion: 2 pieces
- Fresh ginger: 50 g
- Celery stalk: 2 pieces
- Soy sauce: 250 ml
3
We boil broth from tuna flakes and shrimp shells, bring to a boil, reduce heat to medium and cook for 7 minutes. We take the shrimp, clean them from the shell and fry.
- Bonito flakes (katsuobushi): 50 g
- Shrimp: 300 g
4
We boil the noodles. We boil the eggs. We chop the green onion.
- Egg noodles: 500 g
- Chicken egg: 2 pieces
- Spring onion: 100 g
5
Combine the broths, add soy sauce to taste for salt. Place all components in a bowl and pour broth over them.
- Soy sauce: 250 ml
