Ramen has always been one of my quick go-to meals. As a young corporate employee, instant noodles were quick to prepare when hunger struck. Now, I’ve upgraded it a bit by making my own broth.
I wanted to start a category of Mama Meals, which are single-serving, easy to make, lunches or snacks. I kick this off with my go-to easy and quick to make ramen. This is what I like to call cheater’s ramen because it’s so quick that the broth is finished in the time it takes water to boil.
However, a word of caution. You do need a few specialty ingredients if you don’t cook Asian food often, and especially for the ramen broth, you will need Hon Tsuyu, a Japanese broth base. I found mine at the Asia Market. The rest of the ingredients are available at the grocery.
How do you make this easy-peasy ramen?
First, grab the ingredients for the broth. These are mirin, hon tsuyu, sesame oil, soy sauce, a large clove of garlic, and chicken broth (you can also use vegetable broth or pork broth, just make sure it is less-sodium as the soy sauce will add saltiness). If I have homemade broth on hand, I use that, but in a pinch, I like to use this stock concentrate.
Bring 2 cups/480 milliliters of broth to a simmer. Add the following:
- 2 teaspoons/10 milliliters mirin
- 2 teaspoons/10 milliliters soy sauce
- 1 tablespoon/15 milliliters hon tsuyu
- 1 teaspoon sesame oil
- pressed or finely minced garlic clove
While the broth is getting ready, prepare your toppings and your noodles.
This is what I had on hand today:
I almost always have eggs, corn, and carrots on hand. The pork belly, I had in the freezer. This was leftover from a couple weeks ago when I made Momofuku pork buns. See here.
The egg was boiled to medium, the carrot was shaved and half was cooked in the broth, half raw, the pork belly was fried to crisp up a bit, green onions sliced, and the noodles were prepared according to package directions. You may also use the instant ramen noodles, just throw away the seasoning packet.
Other toppings I like:
- bok choy
- spinach
- chinese cabbage
- chicken breast – boiled or roasted
You may put on whatever you like, the possibilities are endless!
Once your noodles are done, put the toppings on it and pour in the broth. Yum! Lunch is served!
To pin for future reference:
Tweety
Yields 1
Who can resist a steaming hot bowl of noodles on a cold day? Here is how to make ramen quickly, but still tastes amazing!
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 2 cups/240 millilitres broth (chicken, vegetable or pork)
- 1 tablespoon/15 millilitres hon tsuyu
- 2 teaspoons/10 millilitres mirin
- 2 teaspoons/10 millilitres soy sauce
- 1 large garlic cloved, pressed or finely minced
- 1 teaspoon sesame oil (roasted if available)
- 1 serving ramen noodles
- toppings, e.g. soft/medium-boiled egg, pork belly, corn, carrots and spring onions
Directions
- In a small saucepan bring the broth to a simmer. Add in the hon tsuyu, soy sauce, mirin, garlic and sesame oil. Keep warm while you prepare the noodles and toppings.
- Prepare the ramen noodles according to packet instructions.
- Put in a bowl, add the desired toppings and pour in the broth.
- Enjoy your steaming hot bowl of comforting noodles!
