Ramen noodle
Used in 2 recipes on RecipeWiki.
Fresh ramen noodles are wheat noodles made with an alkaline salt, which gives them their pale yellow colour, springy, chewy bite and slightly mineral flavour. Fresh noodles, usually sold chilled or frozen, hold their texture in hot broth far better than dried instant ones. They are the base of Shoyu Ramen with Chashu Pork and Silky Miso Mushroom Ramen. Cook them in a large pan of boiling water, separately from the broth, so their starch does not cloud it. Most need only a minute or two. Shake off the cooking water thoroughly before putting them in the bowl, then pour the hot broth over them.
Most often cooked with
Egg
Kombu
Sesame oil
Soy sauce
Spring onionRecipes with ramen noodle
Shoyu Ramen with Chashu Pork
A soy-based broth that tastes long-cooked because it is. The pork rolls the night before, which is most of the work and none of the effort.
Japanese
Dinner
Pork
Silky Miso Mushroom Ramen
A shiitake and kombu broth that starts with a half-hour soak, finished with white miso and topped with seven-minute eggs.
Soups
Vegetarian