Tokyo Style Ramen

Tokyo Style Ramen

At last, it is time for Tokyo Style Ramen!! This post is the culmination of a couple weeks of posts covering the essential components of at-home Tokyo Style Ramen, which we learned to make at a cooking class hosted by Chef Shinya Asami (Cozymeal, Facebook). At the end of the class we assembled and rapidly consumed a piping hot bowl of ramen. Today, we will pull together all of the recipes for the broth and toppings that we have shared and create our own delicious bowl of Tokyo Style Ramen at home.

The recipes we have provided so far can easily be scaled to make multiple servings (if they don't already). We usually make enough for 4 servings of ramen so that we can enjoy ramen for dinner at least one other night during the week after putting in the effort to make it. The best part about ramen (aside from being delicious) is that it can be customized for your personal taste preferences. After making this recipe once, we encourage you to experiment and find the combinations of toppings and flavors you like best!

Recipe from: Chef Shinya Asami (Cozymeal, Facebook)

Servings: 1

Recipes

• Tokyo Style Ramen Broth
• Ajitsuki Tamago - Seasoned Boiled Egg
• Nibuta - Pork Chashu
• Seasoned Steamed Cabbage
• Rayu - Japanese Chili Oil

Ingredients

• ~380 ml Tokyo Style Ramen Broth (a couple ladles of broth)
• 4 Tbsp Chashu Broth
• 1 tsp soy sauce
• 1 bundle ramen noodles (Sun Ramen Noodles, frozen fresh noodles, (no. 22 or 28)
• 1 seasoned boiled egg, sliced in half with a very sharp knife or fishing line
• 2 slices pork Chashu
• ¼ cup seasoned steamed cabbage
• Menma (pickled bamboo shoots)
• Scallions, thinly sliced
• Rayu, to taste

Directions

1. Combine ramen broth, Chashu broth, and soy sauce in a serving bowl and stir to incorporate.
2. Cook ramen noodles according to instructions (approximately a few minutes in a large pot of boiling water)
3. Add ramen noodles to soup broth and top with pork Chashu, seasoned egg halves, cabbage, and a few strips of Menma. Garnish with thinly sliced scallions and Rayu, if desired.
4. Eat while piping hot!

Notes

• Our preferred soy sauce is Yamasa Less Sodium
• Toppings can be customized to fit your tastes! Try out the suggested ones then experiment with others that you enjoy.
• Some additional topping options are radish or pea sprouts/shoots, sweet corn, sautéed seasoned spinach, or Japanese fish cakes.