Ramen Noodle Soup

🍜 Ingredients

Broth:

• 2 lbs chicken or pork bones
• 1-inch piece fresh ginger, sliced
• 4 cloves garlic, smashed
• 1 onion, halved
• 4 dried shiitake mushrooms
• ¼ cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 8 cups water

Noodles:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup water

Toppings:

• Soft-boiled eggs (6–7 minutes)
• Sliced green onions
• Nori (dried seaweed) sheets
• Sliced cooked chicken or pork

👨‍🍳 Directions

1. 1
   Roast bones in the oven at 400°F for 20 minutes. Transfer to a large pot with ginger, garlic, onion, mushrooms, soy sauce, mirin, sake, and water. Simmer for 4–6 hours. Strain and season broth.
2. 2
   Make noodles: Mix flour, salt, and water into a dough. Knead for 8–10 minutes until smooth. Rest for 30 minutes. Roll thin and cut into noodles.
3. 3
   Soft-boil eggs for 6–7 minutes. Transfer to ice water, then peel.
4. 4
   Boil noodles in salted water for 2–3 minutes until just cooked. Drain.
5. 5
   Divide noodles into bowls. Ladle hot broth over noodles. Top with halved eggs, green onions, nori, and sliced meat. Serve immediately!

🌿 Health Benefits

Homemade ramen broth made from bones is rich in collagen, gelatin, and minerals that support joint, gut, and skin health. Fresh noodles provide complex carbohydrates for energy. Eggs add protein and essential vitamins. Homemade ramen is far more nutritious than instant versions, which are high in sodium and artificial additives.

📚 History

Ramen has roots in Chinese “lamian” (hand-pulled noodles), which were introduced to Japan in the late 19th century by Chinese immigrants. Japanese cooks adapted the dish with local broths and toppings, and ramen evolved into a beloved national dish with distinct regional styles — from the rich pork-bone tonkotsu of Fukuoka to the miso ramen of Sapporo. Instant ramen was invented in 1958 by Momofuku Ando, revolutionizing affordable food worldwide. Today ramen is a global phenomenon.

❓ Quiz