- Japanese Shōyu ("soy sauce") Ramen is typically based on a chicken and vegetable stock with plenty of soy sauce added resulting in a soup that is very pleasing to the palate. It usually has curly noodles rather than straight ones and is often adorned with marinated bamboo shoots, green onions, nori (seaweed), boiled eggs, bean sprouts and chili oil. We, on the other hand, love to add all kinds of fresh vegetables and tofu to ours.
This is not a soup that can be made on the spur of the moment, unless you already have chicken or vegetable stock in your pantry. To make your stock, place the following ingredients in a large stock pot and cover. Simmer on low for 4 hours, and strain the liquid through a fine-mesh sieve. Reserve stock, discard leftover bones and vegetables. This can be made up to two days ahead.
- 4 quarts water
- 4 pounds chicken bones
- 1 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped leeks, white parts only
- 1 head garlic, halved horizontally
- 1-inch piece fresh ginger, smashed
- 1 small white onion, quartered
- ½ cup soy sauce, sake and teriyaki sauce
On the Day of...
COOK EGGSBring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside. Egg yolks should be shiny yellow and almost jammy; egg white should be just set.
REHEAT STOCK AND COOK NOODLESWhen ready to serve, bring stock to a simmer; it should be very hot. Add noodles to the stock and according to package directions.
Just before servingDivide noodles among 4 deep bowls. Top with sliced chicken, grated carrots, thinly sliced celery, mushrooms, green onions, water chestnuts and a few small cubes of tofu. Peel and slice egg, placing it off to one side. Serve ramen with chili oil, sesame oil, and/or shichimi togarashi.