Classic Ramen Recipe Cookbook with A Modern Twist: Simple Step by Step Ramen Recipes

Table of contents :
Introduction
Onomichi Ramen
Classic Tonkotsu Ramen with Chashu Pork and Soy Sauce Eggs
Sapporo Ramen
Hakata-Style Mountain of Scallions Ramen
Shoyu Tonkotsu with Chashu Pork, Ginger, and Kikurage Mushrooms
Hakodate Ramen
Spicy Tonkotsu Ramen with Grilled Pork Tenderloin, Peanuts, and Cilantro
Shio Tonkotsu Ramen with Black Garlic Oil
Tokyo Ramen
Spicy Miso Tonkotsu Ramen with Ginger Pork
Shoyu Tonkotsu With Shrimp and Mushrooms
Tonkotsu Ramen with Kimchi, Fried Eggs, and Spam
Asahikawa Ramen
Tantanmen with Minced Pork and Baby Bok Choy
Tonkotsu Ramen with Mentaiko and Shiitake Mushrooms
Wakayama Chuka Soba
Tonkotsu Ramen with Chicken Chashu, Mushrooms, Corn, and Black Garlic Oil
Shoyu Ramen with Ginger-Braised Pork and Kimchi
Kitakata Ramen
Shoyu Ramen with Seared Steak, Scallions, and Sesame Oil
Shoyu Ramen with Chicken Katsu, Broccoli Rabe, and Scallions
Kyoto Ramen
Shoyu Ramen with Pork Katsu, Spinach, and Chili Oil
Shoyu Ramen with Shrimp-and-Pork Wontons and Baby Bok Choy
Hakata Ramen
Shoyu Ramen with Spicy Ground Lamb, Spinach, and Scallions
Creamy Paitan Shoyu Ramen with Ginger Pork and Tender Greens
Takayama Ramen
Creamy Paitan Shoyu Ramen with Soft-Shell Crab and Tender Greens
Vegan Shoyu Ramen with Shiitake Mushrooms, Nori, and Scallion Oil
Conclusion
Author's Afterthoughts
About the Author

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Classic Ramen Recipe Cookbook with A Modern Twist Simple Step by Step Ramen Recipes

BY: GRACE BERRY Copyright © 2020 by Grace Berry. All Rights Reserved. www.graceberry.net

License Notes This book is an informational material. The author has taken great care to ensure the correctness of the content. However, the reader assumes all responsibility of how the information is used, and the author shall not be accountable for any form of misuse or misinterpretation on the part of the reader. All rights reserved. On no account may any part of the material be copied, reproduced, or distributed in any form without written permission from the author.

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Table of Contents Introduction Onomichi Ramen Classic Tonkotsu Ramen with Chashu Pork and Soy Sauce Eggs Sapporo Ramen Hakata-Style Mountain of Scallions Ramen Shoyu Tonkotsu with Chashu Pork, Ginger, and Kikurage Mushrooms Hakodate Ramen Spicy Tonkotsu Ramen with Grilled Pork Tenderloin, Peanuts, and Cilantro Shio Tonkotsu Ramen with Black Garlic Oil Tokyo Ramen Spicy Miso Tonkotsu Ramen with Ginger Pork Shoyu Tonkotsu With Shrimp and Mushrooms Tonkotsu Ramen with Kimchi, Fried Eggs, and Spam Asahikawa Ramen Tantanmen with Minced Pork and Baby Bok Choy Tonkotsu Ramen with Mentaiko and Shiitake Mushrooms Wakayama Chuka Soba Tonkotsu Ramen with Chicken Chashu, Mushrooms, Corn, and Black Garlic Oil Shoyu Ramen with Ginger-Braised Pork and Kimchi Kitakata Ramen Shoyu Ramen with Seared Steak, Scallions, and Sesame Oil

Shoyu Ramen with Chicken Katsu, Broccoli Rabe, and Scallions Kyoto Ramen Shoyu Ramen with Pork Katsu, Spinach, and Chili Oil Shoyu Ramen with Shrimp-and-Pork Wontons and Baby Bok Choy Hakata Ramen Shoyu Ramen with Spicy Ground Lamb, Spinach, and Scallions Creamy Paitan Shoyu Ramen with Ginger Pork and Tender Greens Takayama Ramen Creamy Paitan Shoyu Ramen with Soft-Shell Crab and Tender Greens Vegan Shoyu Ramen with Shiitake Mushrooms, Nori, and Scallion Oil Conclusion Author's Afterthoughts About the Author

Introduction

With this simple Ramen Cookbook, you can create your own delicious bowl of Authentic Japanese ramen. Japanese ramen took the world by storm in just a few years. Before now, the only way to enjoy a hearty ramen meal was at an expensive Japanese restaurant, standing in long lines before you could be seated to enjoy your meal. Japanese ramen is time-consuming to make, so it’s very expensive. Many experienced chefs had numerous trials and errors when they just started before they achieved the right balance of flavors for each element to include the noodles, broth, egg, tare, cha shu, and egg. If one of the elements is even slightly off, then the ramen meal is ruined. This comprehensive book makes cooking ramen very simple! It has made ramen recipes that very simple and has provided tips on how to successfully cook some interesting ramen meals and other traditional Japanese specialties.

We know that lovers of ramen will go the extra mile to get a big bowl of delicious ramen, Your budget will not always allow it, but with Ramen Cookbook, you can prepare your own affordable bowl at home and avoid the expensive restaurant trip.

Onomichi Ramen

This tasty Ramen is easy to make and can be done in 55 minutes. Serves: 4 Time: 55 mins. Ingredients: Pork and Chicken Broth (8 cups) Niboshi (3 oz.) Vegetable oil (1 tablespoon, neutral-flavored) Chashu Pork Belly (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Soy Sauce Eggs (4) Seasoned Bamboo Shoots (½ cup) Scallions (¼ cup, chopped, green and white parts) Rendered Pork Fat (¼ cup, at room temperature)

Directions: 1. In a stockpot, combine the Pork and Chicken Broth and niboshi. 2. Put the pot on the stove then set to medium to high heat then leave until it starts to simmer. 3. Simmer, uncovered, for 40 minutes. Strain the broth through a fine-mesh sieve. Return the strained broth to the stockpot. 4. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 5. Cook the noodles according to the instructions in your recipe (or package instructions) then drain thoroughly. 6. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 7. Top each bowl with 3 slices of pork, 1 Soy Sauce Egg, ¼ of the Seasoned Bamboo Shoots, and 1 tablespoon of scallions. 8. Spoon the Pork Fat over the top, creating a layer to seal in the heat. Serve immediately.

Classic Tonkotsu Ramen with Chashu Pork and Soy Sauce Eggs

Tonkotsu ramen is quintessential comfort food, beginning in this recipe with umami-rich Shio Tare. Serves: 4 Time: 30 mins. Ingredients: Shio Tare (½ cup) Tonkotsu (8 cups) Soy sauce (1 teaspoon) Salt (Pinch, kosher) Neutral-flavored vegetable oil (1 tablespoon) Chashu Pork Belly (12 slices)

Basic Ramen Noodles (18 ounces, dried ramen noodles) Soft-Boiled Eggs (2, sliced in half lengthwise Scallions (¼ cup, sliced, green and white parts) Black Garlic Oil (2 tablespoons) Red Pickled Ginger (¼ cup) Directions: 1. Put 2 tbsps. of tare into each of serving bowls. 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. Stir in the soy sauce and salt. 3. Heat the vegetable oil using skillet and allow the pork slices to warm in it for 1 to 2 minutes on both sides While the broth is heating. 4. Cook the noodles according to the instructions in your recipe (or package instructions) then drain. 5. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. 6. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 7. Put 3 slices of pork, half of 1 egg, 1 tablespoon of scallions, ½ tablespoon of Black Garlic Oil, and 1 tablespoon of Red Pickled Ginger on top of each of them. Serve immediately.

Sapporo Ramen

Located on Hokkaido, the northernmost of Japan’s islands, Sapporo is known for its brisk winters, so it’s fitting that the local ramen employs a hearty kotteri (thick and oily) broth with rich Miso Tare. Serves: 4 Time: 30 mins. Ingredients: Miso Tare (½ cup, spicy) Tonkotsu (8 cups) Neutral-flavored Vegetable oil (1 tablespoon) Chashu Pork Belly (12 slices)

Butter (2 tablespoons unsalted) Corn kernels (1 cup, fresh, cut from one large ear of corn) Basic Ramen Noodles (18 ounces, dried ramen noodles) Seasoned Bamboo Shoots Directions: 1. Put two tablespoons of tare in each serving bowl. 2. In a saucepan, heat the Tonkotsu until small bubbles begin to form around the edge and it is just about to boil. 3. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. Once the pork has been heated, remove from the skillet and set aside. 4. Put the butter on the skillet. After the butter has melted and has started to bubble then put in the corn (kernels) then cook whilst stirring frequently, for 2 minutes, until the edges start to turn brown. 5. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 6. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. Add a fourth of the noodles to each bowl. 7. Stir gently then lift with the chopsticks to coat the noodles. The noodles should float on top somewhat. 8. Top each bowl with 3 slices of pork, a few spoonsful of corn, and some bamboo shoots. Serve immediately.

Hakata-Style Mountain of Scallions Ramen

A specialty in Hakata is negi yama ramen, also known as Mountain of Scallions ramen. Serves: 4 Time: 30 mins. Ingredients: Shio Tare (½ cup) Tonkotsu (8 cups) Soy sauce (1 teaspoon) Kosher salt (Pinch) Vegetable oil (1 tablespoon, neutral-flavored) Chashu Pork Belly (12 slices)

Basic Ramen Noodles (18 ounces, dried ramen noodles) Scallions (2 cups, sliced, green and white parts) Directions: 1. Put two tablespoons of tare in each serving bowl. 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 4. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 5. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. 6. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 7. Put 3 slices of pork and ½ cup of the scallions on top each bowl. Serve immediately.

Shoyu Tonkotsu with Chashu Pork, Ginger, and Kikurage Mushrooms

Kikurage mushrooms, also known as wood ear mushrooms, are mild in flavor, yet add a pleasingly chewy texture and a luscious mouthfeel. Serves: 4 Time: 30 mins. Ingredients: Shoyu Tare (½ cup) Tonkotsu (8 cups) Soy sauce (1 teaspoon) Kosher Salt (pinch) Neutral-flavored vegetable oil (1 tablespoon)

Chashu Pork Belly (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Wood ear mushrooms (4 ounces, if using dried, reconstitute them first, julienned) Fresh Ginger (1 3-inch, piece, peeled and cut into thin matchstick pieces) Directions: 1. Put two tablespoons of tare in each serving bowl (4). 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. Whilst the broth is heating, heat the vegetable oil using a skillet then allow the pork slices to warm in it for 1 to 2 minutes on each side. 4. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 5. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. Add a fourth of the noodles to each bowl. 6. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 7. Put 3 slices of pork, ¼ of the mushrooms, and ¼ of the ginger on top of each. Serve immediately.

Hakodate Ramen

Shio ramen (seasoned with salty tare) is the type for which Hakodate is famous. Serves: 4 Time: 30 mins. Ingredients: Shio Tare (½ cup) Clear Chicken Broth (8 cups) Neutral-flavored vegetable oil (1 tablespoon)

Chashu Pork Belly (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Scallions (¼ cup, sliced, green and white parts) Sprouts (½ cup bean) Seasoned Bamboo Shoots Seaweed nori (1 Sheet, cut into strips about 3 inches long and ½ inch wide) Soft-Boiled Eggs (2, halved lengthwise) Directions: 1. Put two tablespoons of tare in each serving bowl (4). 2. In a saucepan (large), heat the Clear Chicken Broth on a stove over high heat until bubbles (small) form near the edge of the saucepan and it is just about to boil. 3. Whilst the broth is heating, heat the vegetable oil using a skillet then allow the pork slices to warm in it for 1 to 2 minutes on each side. 4. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 5. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. 6. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 7. 3 slices of pork, ¼ of the scallions, bean sprouts, bamboo shoots, and nori. Float half of 1 egg in each bowl. Serve immediately.

Spicy Tonkotsu Ramen with Grilled Pork Tenderloin, Peanuts, and Cilantro

Chili peppers aren’t that common in Japanese cooking, but they feature prominently in the spice mixture called shichimi togarashi (seven-flavor chili pepper). Serves: 4 Time: 30 mins. Ingredients: For the pork: Mirin (3 tablespoons) Soy sauce (2 tablespoons) Sesame oil (2 tablespoons) Shichimi togarashi (1 tablespoon) Garlic clove (1, minced) Pork tenderloin (1, about 1 pound)

For the ramen: Shoyu Tare (½ cup) Tonkotsu (8 cups) Soy sauce (1 teaspoon) Kosher salt (pinch) Basic Ramen Noodles (18 ounces, dried ramen noodles) Chopped roasted, unsalted peanuts (¼ cup) Chopped Cilantro (¼ cup) Shichimi togarashi (for garnish) Directions: To make the pork: 1. In a bowl (medium) or a plastic bag (resealable), combine the mirin, soy sauce, sesame oil, shichimi togarashi, and garlic. Put in the pork tenderloin then turn to coat. Marinate a minimum 4 hours. 2. On medium heat the grill Pan. Grill the pork for 10 to 15 minutes, turning frequently, until the meat is cooked through (145ºF on an instant-read meat thermometer). 3. Move the tenderloin from off of the grill then allow to let rest for 10 minutes before slicing thinly. To make the ramen: 1. Put two tablespoons of tare in each serving bowl (4). 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 4. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. 5. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 6. Put 3 slices of the pork, 1 tablespoon of the peanuts, and 1 tablespoon of the cilantro on top of each.

7. Top with a sprinkle of shichimi togarashi. Serve immediately.

Shio Tonkotsu Ramen with Black Garlic Oil

Black Garlic Oil (mayu) is an intense condiment made by cooking fresh garlic in oil until it turns black. Serves: 4 Time: 30 mins. Ingredients: Shio Tare (½ cup) Tonkotsu (8 cups) Soy sauce (1 teaspoon) Kosher salt (pinch) Neutral-flavored vegetable oil (1 tablespoon) Chashu Pork Belly (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Soy Sauce Eggs (2, sliced in half lengthwise) Scallions (¼ cup, sliced, green and white parts) Black Garlic Oil (2 tablespoons)

Directions: 1. Put two tablespoons of tare in each serving bowl (4). 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. Whilst the broth is heating, heat the vegetable oil using a skillet then allow the pork slices to warm in it for 1 to 2 minutes on each side. 4. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 5. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. 6. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 7. Put 3 slices of pork, half of 1 egg, 1 tablespoon of scallions, and ½ tablespoon of the Black Garlic Oil on top of each. Serve immediately.

Tokyo Ramen

Japan’s capital city is home to countless types of ramen, but its signature bowl is a shoyu ramen made with a double broth of chicken and dashi. Serves: 4 Time: 30 mins. Ingredients: Shoyu Tare (½ cup Clear Chicken Broth (4 cups) Awase Dashi (4 cups) Vegetable oil (1 tablespoon, neutral-flavored) Chashu Pork Belly (12 slices)

Fresh Wavy Ramen noodles (18 ounces, store-bought) Kamaboko (12 slices) Bean sprouts (½ cup) Chopped scallions (¼ cup, green and white parts) Soft-Boiled Eggs (2) Directions: 1. Put two tablespoons of tare in each serving bowl (4) 2. In a saucepan (large), combine the Clear Chicken Broth and Awase Dashi then on a stove, over high heat, heat until small bubbles start to form around the edges. 3. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 4. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 5. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. 6. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 7. Top each bowl with 3 slices of pork, 3 slices of kamaboko, ¼ of the bean sprouts, 1 tablespoon of scallions, and half of 1 soft-boiled egg. Serve immediately.

Spicy Miso Tonkotsu Ramen with Ginger Pork

In this tantalizing recipe, the unctuous broth is cut by the spicy tare’s heat, and the result is impossible to resist. Serves: 4 Time: 30 mins. Ingredients: Spicy Miso Tare (½ cup) Tonkotsu (8 cups) Basic Ramen Noodles (18 ounces, dried ramen noodles) Ginger Pork Soft-Boiled Eggs (2, halved lengthwise) Scallions (¼ cup, sliced, green and white parts) Directions: 1. Put two tablespoons of tare in each serving bowl (4).

2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 4. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. 5. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 6. Top each bowl with ¼ of the Ginger Pork, half of 1 egg, and 1 tablespoon of the scallions. Serve immediately.

Shoyu Tonkotsu With Shrimp and Mushrooms

This is a great recipe for any time you are in a rush but want a delicious, nutritious bowl of ramen. Serves: 4 Time: 33 mins. Ingredients: Shoyu Tare (½ cup) Tonkotsu (8cups) Shrimp (½ pound, peeled and deveined) Button mushrooms (½ pound, halved) Chili paste (sambal oelek) (2 tablespoons) Sesame oil (2 teaspoons) Basic Ramen Noodles (18 ounces, dried ramen noodles) Soft-Boiled Eggs (2, halved lengthwise)

Scallions (¼ cup, sliced, green and white parts) Bean Sprouts (1 cup) Directions: 1. Put two tablespoons of tare in each serving bowl (4). 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. Add the shrimp and mushrooms and continue to simmer for 2 to 3 more minutes, until the shrimp are cooked through. Stir the chili paste and the sesame oil. 4. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 5. After the noodles are done cooking, ladle the hot broth into serving bowls immediately. 6. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 7. Divide the shrimp and mushrooms among the bowls. Top each bowl with half of 1 egg, 1 tablespoon of scallions, and ¼ cup of bean sprouts.

Tonkotsu Ramen with Kimchi, Fried Eggs, and Spam

In Hawaii, you’ll find Spam as musubi (Spam sushi) and as a topping for fried eggs and rice plates. Serves: 4 Time: 35 mins. Ingredients: Shio Tare (½ cup) Tonkotsu (8 cups) Spam (4 ½-inch, thick slices) Neutral-flavored vegetable oil (1 tablespoon) Eggs (4, large) Basic Ramen Noodles (18 ounces, dried ramen noodles) Kimchi (1 cup, drained) Directions:

1. Put two tablespoons of tare in each serving bowl (4). 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. While the broth is heating, heat a large skillet over medium-high heat. 4. Add the Spam and cook for 2 to 3 minutes, until the bottom of each slice is browned. 5. Flip the Spam slices over and cook until the second side is browned, about 2 minutes more. Remove from the pan. 6. In the same skillet, add the vegetable oil and swirl to coat the pan. Add the eggs and fry to desired doneness, flipping over if desired. 7. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 8. After the noodles are done cooking, ladle the hot broth into serving bowls immediately. 9. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 10. Top each bowl with a slice of Spam, 1 egg, and ¼ cup of kimchi. Serve immediately.

Asahikawa Ramen

Asahikawa is a destination for ramen lovers. There’s even a “ramen village” where eight famous ramen shops opened outposts, forming their own ramen mini-mall. Serves: 4 Time: 30 mins. Ingredients: Shoyu Tare (½ cup) Tonkotsu (4 cups) Awase Dashi (4 cups) Wood ear mushrooms (4 dried, rinsed and dried) Neutral-flavored vegetable oil (1 tablespoon) Chashu Pork Belly (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Seasoned Bamboo Shoots

Directions: 1. Put two tablespoons of tare in each serving bowl (4). 2. Using a saucepan (large), heat the Tonkotsu and Awase Dashi on a stove over high heat until it begins to bubble around the edges. 3. Put the wood ear mushrooms in a bowl (small) then pour boiling water on to them to cover. 4. Allow to sit for about 10 minutes, afterwards drain then cut them into strips. 5. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 6. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 7. After the noodles are done cooking, ladle the hot soup into 4 serving bowls immediately. 8. Add a fourth of the noodles to each bowl. Stir gently then lift with the chopsticks to coat the noodles. The noodles should float on top somewhat. 9. Top each bowl with 3 slices of pork, 1 mushroom, and some bamboo shoots. Serve immediately.

Tantanmen with Minced Pork and Baby Bok Choy

This recipe calls for Chili Oil (Rayu), while Japanese sesame paste adds nutty flavor. Serves: 4 Time: 35 mins. Ingredients: Doubanjiang fermented chili and bean paste (¼ cup) Japanese Sesame paste (2 tablespoons) Sichuan Peppercorns (1 teaspoon, toasted and ground) Ground white pepper (½ teaspoon) Tonkotsu (8 cups) Baby bok heads choy (8 to 12)

Ground pork (1 pound) Garlic cloves (3, minced) Fresh Ginger (2 tablespoons, minced) Scallions (4, thinly sliced, green and white parts separated) Basic Ramen Noodles (18 ounces, store-bought, 12 ounces, dried ramen noodles) Chili Oil (2 tablespoons) Sesame oil (2 teaspoons) Sesame seeds (2 tablespoons) Directions: 1. In a medium bowl, stir together the doubanjiang, sesame paste, Sichuan peppercorns, and white pepper. Set aside. 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. Add the baby bok choy and cook for 1 to 2 minutes, until tender. Using a slotted spoon remove the bok choy from the broth and set aside. 4. Stir half of the doubanjiang mixture into the broth and remove from the heat. 5. Heat a skillet (large) on a stove over medium to high heat. Put the pork in then cook, whilst stirring constantly, until browned, about 5 minutes. 6. Add the garlic, ginger, and the whites of the scallions and cook, stirring, for 1 minute. 7. Stir in the remaining doubanjiang mixture and cook, stirring, for 1 minute more. Remove the pan from the heat. 8. Divide the noodles between 4 serving bowls. Ladle the broth on top of the noodles and then top them with ¼ of the bok choy and pork, dividing equally. 9. Garnish with the Chili Oil, sesame oil, scallion greens, and sesame seeds.

Tonkotsu Ramen with Mentaiko and Shiitake Mushrooms

The salty roe pairs beautifully with butter and the addition of rich sautéed mushrooms make a perfect finishing touch. Serves: 4 Time: 35 mins. Ingredients: Shio Tare (½ cup) Tonkotsu (8 cups) Butter (2 tablespoons) Sliced shiitake mushrooms (8 ounces)

Basic Ramen Noodles (18 ounces, dried ramen noodles) Scallions (¼ cup, sliced, green and white parts) Nori (1 sheet, cut into 3-inch strips) Mentaiko (2 ounces) Directions: 1. Put two tablespoons of tare in each serving bowl (4). 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. While the broth is heating, melt the butter in a skillet (large) over medium to high heat. 4. Put in the mushrooms then cook, stirring a few times, until softened and brown, about 5 minutes. Remove the pan from the heat. 5. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 6. After the noodles are done cooking, ladle the hot broth into 4 serving bowls immediately. 7. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to distribute the broth to coat the noodles. 8. The noodles should float on top somewhat. Next, top each bowl with ¼ of the mushrooms, several strips of nori, 1 tablespoon of the scallions, and a heaping spoonful of mentaiko.

Wakayama Chuka Soba

Wakayama, a region known for its soy sauce, is home to Ide Shoten, one of the best ramen shops in all of Japan. Wakayama ramen is seasoned with Shoyu Tare. Serves: 4 Time: 30 mins. Ingredients: Shoyu Tare (½ cup) Tonkotsu (8 cups) Neutral-flavored Vegetable oil (1 tablespoon) Chashu Pork Belly (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Seasoned Bamboo Shoots (½ cup) Bean Sprouts (½ cup)

Scallions (¼ cup, chopped green and white parts) Directions: 1. Put two tablespoons of tare in each serving bowl (4). 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 4. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 5. After the noodles are done cooking, ladle the hot broth into 4 serving bowls immediately. Add a fourth of the noodles to each bowl. 6. Stir gently then lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 7. Top each bowl with 3 slices of pork, ¼ of the Seasoned Bamboo Shoots, ¼ of the bean sprouts, and 1 tbsp. of scallions. Serve immediately.

Tonkotsu Ramen with Chicken Chashu, Mushrooms, Corn, and Black Garlic Oil

The fresh mushrooms and corn highlight the chicken here. A dash of Black Garlic Oil balances out the sweetness of the corn with a hint of bitterness. Serves: 4 Time: 35 mins. Ingredients: Shio Tare (½ cup) Tonkotsu (8 cups) Butter (2 tablespoons) Sliced Shiitake Mushrooms (8 ounces) Corn kernels (½ cup, from 1 ear of corn) Chicken Chashu (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Black Garlic Oil (4 teaspoons)

Directions: 1. Put two tablespoons of tare in each serving bowl (4). 2. Using a saucepan (large), heat the Tonkotsu on a stove over high heat until it starts to bubble around the edges and is close to boiling. 3. While the broth is heating, melt the butter in a skillet (large) over mediumhigh heat. 4. Put in the mushrooms and cook, whilst stirring frequently, until softened and brown, about 5 minutes. Take the mushrooms from the pan. 5. Add the corn to the same skillet and cook just until heated through and brown, about 3 minutes. Remove the corn from the pan. 6. In the same skillet, heat the chicken for 1 to 2 minutes per side over medium heat. 7. Cook the noodles according to the set of instructions in the recipe (or package instructions) then drain thoroughly. 8. After the noodles are done cooking, ladle the hot broth into 4 serving bowls immediately. 9. Add a fourth of the noodles to each bowl. Stir gently then lift with chopsticks to distribute the tare into the broth and to coat the noodles. The noodles should be floating on top somewhat. 10. Top each bowl with ¼ of the mushrooms, ¼ of the corn, 3 slices of chicken, and 1 teaspoon of Black Garlic Oil. Serve immediately.

Shoyu Ramen with Ginger-Braised Pork and Kimchi

The inclusion of ginger-braised pork elevates this ramen. Although the succulent pork takes a while to cook, the actual preparation couldn’t be easier. Serves: 4 Time: 3 hrs. 30 mins. Ingredients: For the pork: Sesame oil (1 tablespoon) Fresh ginger (1 3-inch, piece, sliced into thick rounds) Pork shoulder (2 pounds, cut into large cubes) White miso (5 tablespoons) Shoyu or low-sodium soy sauce (3 tablespoons) Mirin (½ cup)

Water (1 cup) For the ramen: Shoyu Tare (½ cup) Rendered Chicken Fat (¼ cup) Clear Chicken Broth (8 cups) Basic Ramen Noodles (18 ounces, dried ramen noodles) Soft-Boiled Eggs (2, sliced in half lengthwise) Kimchi (1 cup, drained) Scallions (¼ cup, sliced, green and white parts) Directions: To make the pork 1. In a saucepan (large), heat the sesame oil on a stove over medium heat for about 1 minute. 2. Put in the ginger then cook, whilst stirring frequently, until the ginger has turned golden brown, about 1 minute. 3. Put in the pork then cook, whilst stirring occasionally, until it has turned light brown on all sides. 4. Using a mixing bowl (medium-sized), stir the mirin, shoyu miso, and water and mix thoroughly. 5. Pour the miso mixture over the pork that is in the saucepan. Increase the heat to medium to high then allow to a boil. 6. Set the heat to the low setting then cover and allow to simmer until the pork is fork tender. 7. Transfer the pork from out of the braising liquid to a bowl (medium-sized) and shred with 2 forks. leave the shredded meat in the braising liquid. To make the ramen: 1. Put 2 tablespoons of the tare and 1 tablespoon of the chicken fat in each serving bowl (4). 2. In a saucepan (large), heat the Clear Chicken Broth on the stove over high heat until the broth boils.

3. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 4. After the noodles are done cooking, quickly ladle the hot soup into the serving bowls (4) over the tare and fat. 5. Add a fourth of the noodles to each bowl. Stir gently then lift using the chopsticks to distribute the tare into the broth and to coat the noodles. The noodles should float on top. 6. Using shredded pork (1/4 cup) half of 1 egg, kimchi (¼cup), and 1 tablespoon of the scallions to top each bowl. Serve immediately.

Kitakata Ramen

Kitakata-style is a “double soup” ramen combining either pork or chicken broth with a fish-based broth (usually made with dried anchovies) and simple toppings. Serves: 4 Time: 1 hr. 20 mins. Ingredients: For the niboshi dashi: Water (5 cups) Niboshi (dried anchovies, 3 ounces) Square of kombu (1 3-inch) Bonito flakes (½ ounce)

For the ramen: Shio Tare (½ cup) Clear Chicken Broth (4 cups) Neutral-flavored vegetable oil (1 tablespoon) Chashu Pork Belly (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Seasoned Bamboo Shoots Scallions (¼ cup, sliced, green and white parts) Soft-Boiled Eggs (2, halved lengthwise) Rendered Chicken Fat (¼ cup) Directions: To make the niboshi dashi: 1. Using a bowl(large) or a stockpot, combine the water, niboshi, and kombu and refrigerate it overnight. 2. Allow the mixture to simmer(barely) while the stove is on medium heat, just until small bubbles begin to form. 3. Remove the piece of kombu and raise the temperature to medium-high. Simmer, uncovered, for 40 minutes. 4. Add the bonito flakes and let simmer for 10 minutes more. 5. Strain the broth through a fine-mesh sieve. To make the ramen: 1. Spoon 2 tablespoons of the Shio Tare into each of 4 serving bowls. 2. In a large saucepan, combine the niboshi dashi and the broth. Heat over high heat until small bubbles form around the edge and it is just about to boil. 3. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 4. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 5. After the noodles are done cooking, quickly ladle the hot soup into the serving bowls (4) over the tare and fat. 6. Add a fourth of the noodles to each bowl. Stir gently then lift using the

chopsticks to distribute the tare into the broth and to coat the noodles. The noodles should float on top. 7. Top each bowl with 3 slices of pork, bamboo shoots, scallions, half of 1 egg, and a spoonful of the chicken fat. Serve immediately.

Shoyu Ramen with Seared Steak, Scallions, and Sesame Oil

Soy-marinated steak makes a sublime topping for a shoyu ramen. Seared to a perfect medium-rare and cut into strips, the meat is tender, juicy, and beautifully caramelized on the outside. Serves: 4 Time: 40 mins. Ingredients: For the steak: Soy sauce (2 tablespoons) Sake (2 tablespoons) Sugar 1 tablespoon New York strip steak (1 ½-pound)

Salt (pinch) Freshly ground black pepper Vegetable oil (1 tablespoon, neutral-flavored) Garlic clove (1, thinly sliced) For the ramen: Shoyu Tare (½ cup) Clear Chicken Broth (8 cups) Basic Ramen Noodles (18 ounces, dried ramen noodles) Scallions (¼ cup, sliced, green and white parts) Sesame oil (2 tablespoons) Directions: To make the steak: 1. Stir together soy sauce, sake, and sugar into a medium sized bowl. Next, season steak using salt and pepper. 2. Add in the steak to sauce then turn to coat. Marinate steak for approx., 30 minutes. 3. Heat vegetable oil into a large skillet, over high heat until it shimmers Add in the garlic then cook, stirring, just until begins to brown, this should take around 1 minute. 4. Add steak to skillet then cook, occasionally turning, until steak suits your preference, approx., 3 minutes per side for medium-rare. 5. Pour marinade mixture over steak then turn the meat to coat. 6. Remove meat from pan then set aside to rest for approx., 10 minutes. Slice across the grain into ½-inch-thick slices. To make the ramen: 1. Spoon tare (2 tablespoons) into 4 individual serving bowls. 2. Heat Chicken Broth (clear) over high heat until just about to reach a boil in a saucepan (large). 3. Cook noodles according to package instructions) then drain well. 4. Once noodles are finish cooking, immediately ladle hot soup into serving

bowls over tare. Add the noodles (¼) to each bowl. 5. Stir gently then lift using chopsticks to distribute tare into broth and to coat noodles. Noodles should float on top somewhat. 6. Top each bowl using about ¼ of the steak, 1 tablespoon of scallions, and 1½ teaspoons of sesame oil. Serve immediately.

Shoyu Ramen with Chicken Katsu, Broccoli Rabe, and Scallions

This Ramen soup makes for a delicious combination. Serves: 4 Time: 45 mins. Ingredients: For the chicken: Skinless chicken breast (1 large boneless, about 1 pound) Salt (¾ teaspoon) Freshly ground black pepper (¼ teaspoon) Neutral-flavored vegetable oil (for deep-frying) Egg (1 large, lightly beaten) breadcrumbs (1 cup panko) For the ramen: Shoyu Tare (½ cup)

Clear Chicken Broth (8 cups) Broccoli rabe (¾ pound) Basic Ramen Noodles (18 ounces, dried ramen noodles) Scallions (¼ cup sliced, green and white parts) Katsu sauce (¼ cup) Directions: 1. Slice the chicken breast horizontally into two thin slices. Cut each slice into 2 equal-size pieces. Season breasts using pepper and salt then set aside. 2. Fill a pot (deep) using about 3 inches of the vegetable oil over high heat until shimmers. 3. Place the breadcrumbs and egg into separate bowls (wide, shallow). Dip a chicken piece first into the egg and then into the breadcrumbs, turning to coat well. 4. Dip the coated chicken into the egg a second time, and then coat with the breadcrumbs again. Repeat with all the chicken pieces. 5. Gently lower each piece of chicken into the hot oil and cook, turning once, for about 4 minutes, until golden brown on both sides. 6. Transfer the cooked chicken pieces to a paper towel–lined plate. 7. Set aside chicken and allow to cool for approx., 5 minutes then slice each piece into strips. To make the ramen: 1. Spoon tare (2 tablespoons) into each of 4 individual serving bowls. 2. Heat chicken broth (clear) over medium to high heat until it nearly reaches a boil into a saucepan (large),. Add the broccoli rabe and simmer for 4 minutes, or until crisp-tender. Using a slotted spoon, remove from the broth. 3. Prepare the noodles following the instructions given by manufacturer then drain well. 4. Once the noodles are finished cooking, immediately ladle soup (hot) into the serving bowls over tare. Add noodles (¼) to each bowl. 5. Gently stir then lift using chopsticks to evenly distribute tare into the chicken broth and to coat the noodles.

6. Noodles should float on top somewhat. 7. Top each bowl using 1 tablespoon of the scallions and ¼ of the broccoli rabe. Place 1 chicken piece on top and drizzle the katsu sauce over the chicken. Serve immediately.

Kyoto Ramen

Kyoto is famous for delicate kaiseki cuisine, yet the ramen here is rich, thick, and bold. Serves: 4 Time: 30 mins. Ingredients: Shoyu Tare (½ cup) Pork and Chicken Broth (8 cups) Neutral-flavored vegetable oil (1 tablespoon) Chashu Pork Belly (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Rendered Pork Fat or butter (4 teaspoons) Seasoned Bamboo Shoots (½ cup Scallions (¼ cup, chopped, green and white parts)

Nori (1 sheet, cut into 3-inch ribbons) Directions: 1. Spoon 2 tablespoons of the tare into each of 4 serving bowls. Spoon tare (2 tbsp) into each of 4 individual serving bowls. 2. In a large saucepan, heat the Pork and Chicken Broth over high heat until small bubbles form around the edge and it is just about to boil. 3. Heat the Chicken and Pork Broth over medium to high heat until bubbles begin to form around edge and just about to boil into a large saucepan. 4. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 5. While broth begins heating, heat the vegetable oil into a skillet then warm the pork slices into it for approx., 2 minutes on each side. 6. When the noodles are done cooking, immediately ladle the hot soup into the serving bowls over the tare. 7. Top each bowl with 1 teaspoon of the Pork Fat or butter, 3 slices of pork, ¼ of the Seasoned Bamboo Shoots, 1 tablespoon of scallions, and ¼ of the nori. 8. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 9. Once the noodles are finished cooking, immediately ladle soup (hot) into the serving bowls over tare. 10. Add noodles (¼) to each bowl. Gently stir then lift using chopsticks to evenly distribute tare into the chicken broth and to coat the noodles. Noodles should float on top somewhat. 11. Top each bowl using 1 teaspoon of Pork Fat or butter, 3 slices of pork, ¼ of the Seasoned Bamboo Shoots, 1 tablespoon of scallions, and ¼ of the nori. Serve immediately.

Shoyu Ramen with Pork Katsu, Spinach, and Chili Oil

This Ramen works as a meal for any time of day. Serves: 4 Time: 45 mins. Ingredients: Shoyu Tare (½ cup) Clear Chicken Broth (8 cups) Fresh spinach (4 cups) Basic Ramen Noodles (18 ounces, dried ramen noodles) Seasoned Bamboo Shoots (½ cup) Scallions (¼ cup, sliced, green and white parts) Chili Oil or bottled chili oil (4 teaspoons)

Pork Katsu (12 strips) Katsu sauce (¼ cup) ½ cup Shoyu Tare 8 cups Clear Chicken Broth 18 ounces Basic Ramen Noodles dried ramen noodles ½ cup Seasoned Bamboo Shoots 4 teaspoons Chili Oil or bottled chili oil 12 strips Pork Katsu Directions: 1. Spoon 2 tablespoons of the tare into each of 4 serving bowls. Spoon tare (2 tbsp) into each of 4 individual serving bowls. 2. In a large saucepan, heat the Clear Chicken Broth over high heat until it is just about to boil. Heat chicken (Clear) over high heat into a saucepan (large) until just about to boil. 3. Add spinach to broth then cook for approx., 2 minutes, until wilted. 4. Remove spinach from broth using a spoon (slotted) or tongs then set aside. 5. Cook the noodles according to the recipe (or package instructions) and then drain well. 6. Cook the noodles using the set of instructions in your recipe (or package instructions) then drain thoroughly. 7. When the noodles are done cooking, immediately ladle the hot soup into the serving bowls over the tare. 8. Once the noodles are finished cooking, immediately ladle soup (hot) into the serving bowls over tare. 9. Add noodles (¼) to each bowl. Gently stir then lift using chopsticks to evenly distribute tare into the chicken broth and to coat the noodles. 10. Noodles should float on top somewhat. Top each bowl with ¼ of the wilted spinach, ¼ of the Seasoned Bamboo Shoots, ¼ of the scallions, and 1 teaspoon of the Chili Oil. 11. Top bowls using spinach (¼, wilted), Seasoned Bamboo Shoots (¼), scallions (1/4), and 1 teaspoon of the Chili Oil. 12. Place 3 pork pieces on top and drizzle the katsu sauce over the pork.

Serve immediately.

Shoyu Ramen with Shrimp-and-Pork Wontons and Baby Bok Choy

This ramen gives you both—a shoyu-based soup full of tender noodles, topped by plump shrimp-and-pork wontons. Serves: 4 Time: 40 mins. Ingredients: For the wontons: Shrimp (¼ pound, peeled and deveined, chopped) Ground pork (¼ pound) Sesame oil (1 teaspoon) Salt (¼ teaspoon) Cornstarch (1 teaspoon) Wonton wrappers (20)

For the ramen: Shoyu Tare (½ cup) Clear Chicken Broth (8 cups) Baby bok choy (⅓ pound) Basic Ramen Noodles (18 ounces, dried ramen noodles) Scallions (¼ cup, sliced, green and white parts) Chili Oil (4 teaspoons) Directions: To make the wontons: 1. In a medium bowl, combine the shrimp, pork, sesame oil, salt, and cornstarch and mix well. Combine the pork, shrimp, sesame oil, cornstarch, salt in a medium bowl and mix. 2. Lay a wonton wrapper on your work surface and place about 1 teaspoon of the shrimp and pork mixture in the center. 3. Lay a wonton wrapper onto your work surface then place approx., 1 teaspoon of shrimp and pork mixture into center. 4. Use your fingers to dip into a small bowl of water and wet corners of wrapper to help seal it, then pinch wrapper together to seal in filling. 5. Repeat process using remaining filling and wrappers. Set aside. To make the ramen 1. Spoon 2 tablespoons of the tare into each of 4 serving bowls. Spoon tare (2 tbsp) into each of 4 individual serving bowls.

Hakata Ramen

Thick, milky Tonkotsu rules Hakata’s ramen scene. Shio Tare is the most common seasoning base, but you’ll also find miso and shoyu variations. Serves: 4 Time: 30 mins. Ingredients: For the mustard greens: Neutral-flavored vegetable oil (1 tablespoon) Garlic cloves (2, peeled and minced) Mustard greens (1 pound, cut into ribbons) Kosher salt (¼ teaspoon) Ground black pepper (¼ teaspoon, freshly Sesame oil (¼ teaspoon) For the ramen:

Shio Tare (½ cup Tonkotsu (8 cups Neutral-flavored vegetable oil (1 tablespoon) Chashu Pork Belly (12 slices) Basic Ramen Noodles (18 ounces, dried ramen noodles) Red Pickled Ginger (¼ cup) Directions: To make the mustard greens: 1. Heat the oil over medium-high heat until shimmers into a skillet (large). 2. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt. 3. Add the salt and pepper and continue to cook, stirring frequently (add a few tablespoons of water if needed to prevent greens from sticking or burning), until the greens are wilted, 3 to 5 minutes. 4. Remove from the heat and stir in the sesame oil. To make the ramen: 1. Spoon 2 tablespoons of the Shio Tare into each of 4 serving bowls. 2. In a large saucepan, heat the Tonkotsu over high heat until small bubbles form around the edge and it is just about to boil. 3. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 4. Cook the noodles according to the recipe (or package instructions) and then drain well. 5. When the noodles are done cooking, immediately ladle the hot soup into the serving bowls over the tare. 6. Add ¼ of the noodles to each bowl. Stir gently and lift with chopsticks to distribute the tare into the broth and to coat the noodles. The noodles should float on top somewhat. 7. Top each bowl with 3 slices of pork, ¼ of the Red Pickled Ginger, and ¼ of the prepared mustard greens. Serve immediately.

Shoyu Ramen with Spicy Ground Lamb, Spinach, and Scallions

As a rich, intensely flavored meat, lamb works nicely atop a lighter chicken broth–based ramen. Wilted spinach and fresh scallions bring contrast, making this a balanced bowl. Serves: 4 Time: 30 mins. Ingredients: For the lamb: 1 pound ground lamb ½ teaspoon salt 1 garlic clove, minced 1 (1-inch) piece fresh ginger, peeled and minced 1 teaspoon red pepper flakes 1 teaspoon soy sauce For the ramen:

¼ cup sliced scallions, green and white parts 8 cups Clear Chicken Broth ½ cup Shoyu Tare ⅓ pound fresh spinach 18 ounces Ramen Noodles - basic dried ramen noodles Directions: Making the lamb: 1. Heat a large skillet over medium-high heat. Add the lamb and salt and cook, stirring occasionally and breaking up with a spatula, until the meat is browned, about 5 minutes. 2. Add the garlic, ginger, and red pepper flakes and cook, stirring, for 1 minute more. Stir in the soy sauce and remove from the heat. To make the ramen: 1. Spoon 2 tablespoons of the tare into each of 4 serving bowls. 2. In a large saucepan, heat the Clear Chicken Broth over high heat until it is just about to boil. 3. Add the spinach to the broth and cook for 1 to 2 minutes, until just wilted. 4. Remove the spinach from the broth using a slotted spoon or tongs and set aside. 5. Cook the noodles according to the recipe (or package instructions) and then drain well. 6. When the noodles are done cooking, immediately ladle the hot soup into the serving bowls over the tare. 7. Add ¼ of the noodles to each bowl. Stir gently and lift with chopsticks to distribute the tare into the broth and to coat the noodles. The noodles should float on top somewhat. 8. Top each bowl with ¼ of the wilted spinach, 1 tablespoon of scallions, and ¼ of the lamb mixture. Serve immediately.

Creamy Paitan Shoyu Ramen with Ginger Pork and Tender Greens

This is the bowl of ramen that I want when I’m feeling under the weather. With its creamy, thick broth, flavorful pork, and sweet greens, it is a nourishing bowl of comfort. Serves: 4 Time: 30 mins. Ingredients: ½ cup Shoyu Tare 8 cups “Creamy” Chicken Broth 4 cups fresh spinach 18 ounces Basic Ramen Noodles dried ramen noodles Ginger Pork 2 Soft-Boiled Eggs, halved lengthwise

Directions: 1. Spoon 2 tablespoons of the tare into each of 4 serving bowls. 2. In a large saucepan, heat the “Creamy” Chicken Broth over high heat until it is just about to boil. 3. Add the spinach to the broth and cook for 1 to 2 minutes, until just wilted. 4. Remove the spinach from the broth using a slotted spoon or tongs and set aside. 5. Cook the noodles according to the recipe (or package instructions) and then drain well. 6. When the noodles are done cooking, immediately ladle the hot soup into the serving bowls over the tare. 7. Add ¼ of the noodles to each bowl. Stir gently and lift with chopsticks to distribute the tare into the broth and to coat the noodles. 8. The noodles should float on top somewhat. Top each bowl with ¼ of the wilted spinach, ¼ of the Ginger Pork, and half of 1 egg. Serve immediately.

Takayama Ramen

Takayama Ramen, or Chuka soba, is bold in flavor but restrained in toppings. Serves: 4 Time: 40 minutes Ingredients: 1 tablespoon sesame oil 1 tablespoon minced fresh ginger 2 garlic cloves, minced 6 cups Clear Chicken Broth 2 cups Awase Dashi 1 leek, white part only, halved lengthwise and thinly sliced ⅓ cup soy sauce

2 tablespoons sake 2 teaspoons sugar 2 teaspoons kosher salt 1 teaspoon neutral-flavored vegetable oil 12 slices Chashu Pork Belly 18 ounces Basic Ramen Noodles dried ramen noodles ½ cup Seasoned Bamboo Shoots 1 nori sheet, cut into 3-inch ribbons Directions: 1. In a large saucepan, heat the sesame oil over medium-high heat until it shimmers. 2. Add the ginger and garlic and cook, stirring, for about 1 minute. Reduce the heat to medium and add the chicken broth and dashi. 3. Bring back to a boil. Reduce the heat to medium-low, stir in the leek, soy sauce, sake, sugar, and salt and let simmer for 6 minutes more. 4. While the broth is heating, heat the vegetable oil in a skillet and warm the pork slices in it for 1 to 2 minutes on each side. 5. Cook the noodles according to the recipe (or package instructions) and then drain well. 6. When the noodles are done cooking, immediately ladle the hot soup, including the slices of leek, into 4 serving bowls. 7. Add ¼ of the noodles to each bowl. Stir gently and lift with chopsticks to coat the noodles. The noodles should float on top somewhat. 8. Top each bowl with 3 slices of pork, ¼ of the Seasoned Bamboo Shoots, and ¼ of the nori. Serve immediately.

Creamy Paitan Shoyu Ramen with Soft-Shell Crab and Tender Greens

This decadent ramen starts with “Creamy” Chicken Broth and is topped with a tempura-style fried soft-shell crab. Serves: 4 Time: 30 mins. Ingredients: For the soft-shell crabs: ¾ cup all-purpose flour 2 teaspoons baking powder 1 cup cold club soda or seltzer water Vegetable oil for frying the crabs 4 soft-shell crabs

For the ramen: ¼ cup sliced scallions, green and white parts ½ cup Shoyu Tare 4 cups fresh spinach 18 ounces Ramen Noodles – basic dried ramen noodles 8 cups “Creamy” Chicken Broth Directions: Making the soft-shell crabs: 1. In a medium bowl, whisk together the flour, baking powder, and club soda to make a batter. 2. In a heavy skillet, heat ¼ inch of vegetable oil over medium-high heat until it shimmers. 3. Dunk a crab in the batter to coat, letting the excess drip off into the bowl, and then carefully place it in the oil and fry for 1 to 2 minutes on each side until golden brown and crisp. 4. Transfer the cooked crab to a paper towel–lined plate to drain. Repeat with the remaining crabs. To make the ramen: 1. Spoon 2 tablespoons of the tare into each of 4 serving bowls. 2. In a large saucepan, heat the “Creamy” Chicken Broth over high heat until it is just about to boil. 3. Add the spinach to the broth and cook for 1 to 2 minutes, until just wilted. 4. Remove the spinach from the broth using a slotted spoon or tongs and set aside. 5. Cook the noodles according to the recipe (or package instructions) and then drain well. 6. When the noodles are done cooking, immediately ladle the hot soup into the serving bowls over the tare. 7. Add ¼ of the noodles to each bowl. Stir gently and lift with chopsticks to distribute the tare into the broth and to coat the noodles.

8. The noodles should float on top somewhat. Top each bowl with 1 fried crab, ¼ of the wilted spinach, and 1 tablespoon of scallions. Serve immediately.

Vegan Shoyu Ramen with Shiitake Mushrooms, Nori, and Scallion Oil

This simple vegan ramen is loaded with umami thanks to the base of Shiitake Dashi and the added shiitake mushrooms sautéed with garlic. Serves: 4 Time: 30 mins. Ingredients: 1 tablespoon neutral-flavored vegetable oil 4 ounces fresh shiitake mushrooms, sliced 1 garlic clove, minced Pinch salt ½ cup Shoyu Tare 8 cups Shiitake Dashi 18 ounces Basic Ramen dried ramen noodles 1 sheet nori, cut into 3-inch strips ¼ cup sliced scallions, green and white parts

4 teaspoons Scallion Oil Directions: 1. In large skillet, heat vegetable oil over medium-high heat until it shimmers. 2. Add the mushrooms, garlic, and salt and cook, stirring occasionally, until the mushrooms are softened, around 5 minutes. 3. Spoon 2 tablespoons of the tare into each of 4 serving bowls. 4. In a large saucepan, heat the Shiitake Dashi over high heat until it is just about to boil. 5. Cook the noodles according to the recipe (or package instructions) and then drain well. 6. When the noodles are done cooking, immediately ladle the hot soup into the serving bowls over the tare. Add ¼ of the noodles to each bowl. 7. Stir gently and lift with chopsticks to distribute the tare into the broth and to coat the noodles. The noodles should float on top somewhat. 8. Top each bowl with ¼ of the mushrooms, ¼ of the nori, and 1 tablespoon of scallions. Drizzle 1 teaspoon of the Scallion Oil over each serving. Serve immediately.

Conclusion That’s all for now! Practice begets perfection, so continue cooking these delicious recipes and enjoy with your family and friends. Whenever you are ready for another exciting cooking journey and a spark of tasty inspiration grab another copy of our comprehensive cookbooks and let us proceed on our culinary journey together. Remember if you enjoyed our tasty recipes, drop us a review. Continue cooking until we meet!

Author's Afterthoughts

I can’t find the perfect words to tell you how grateful I am that you gave this book a chance. I know it must not have been easy seeking this book out and going for it, especially since there are multitudes of materials out there with related content. You bought the book, but you didn’t stop there. You continued, took this journey with me, and read every page back to back. I have to say, you make all this worth it. I would like to know your thoughts about this book too. Your comments may also help others who are yet to download this book make a decision. What’s better than one person reading a book? Two people reading it. For my new books, follow my author page at http://www.graceberry.net Thank you, Grace Berry

About the Author Grace Berry started as a book reviewer after she graduated from college with a degree in creative writing. Afterward, she worked as an editor for a local magazine. She resigned her post and opted to work as a freelance journalist, writing for newspapers and magazines, online and offline. On one of such assignments, she wrote content for a food blog – a gig she found interesting. Excited about her discovery, she delved deeper into the food world, rediscovering her concept of food. She took a break from freelancing and sought local restaurateurs and chefs out to gather everything she could about their processes and cooking methods; an encounter she documented and wrote about later. Grace figured out that she could combine her flair for writing with her newfound love for everything food, so she took a plunge and started writing about recipes and other information related to getting the best from the kitchen to the dining. Now, she has compiled some of her years of research and experiment into a single volume of work, combining storytelling with factual information. Grace hopes to do more, and maybe start a catering business or a restaurant of her own in the future. At the moment, though, recipe developer and cookbook writer will have to do.