Go Back
+ servings
Spicy Sesame Ramen Soup
5 from 2 votes
Print

How to Make Ramen

Roll up your sleeves and enjoy playing with these ingredients.  If you've never had a hearty authentic bowl of ramen before, you are in for an eye opening experience you'll love and won't soon forget.  | www.lakesidetable.com

Course Dinner, Main Course, Soup
Cuisine Japanese
Keyword how to make, ramen, soup
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 4 ( 2 Cup Servings)
Calories 460 kcal

Ingredients

For the Broth

  • 6 pounds chicken wings
  • 8 medium carrots peeled, cut into 1 inch rounds
  • 15 scallions roots removed
  • 10 cups water
  • 1 head garlic, remove outer paper and roots cut in half
  • 2 inches fresh ginger peeled and cut into 1 inch segments
  • 2 ounces dried shiitake mushrooms
  • 2 sheets dried kombu 6 inches each
  • 1/4 cup soy sauce low sodium
  • 1 1/2 ounce dried bonito flakes

Finishing sauce (shoyu tare)

  • 1/4 cup soy sauce low sodium
  • 2 tablespoons mirin

Noodles & Eggs

  • 2 soft boiled egg (6 minute egg) peeled
  • 4 bundles soba noodles (each bundle: 5 ounces)

Optional Toppings

  • 6 scallions sliced in thin rings
  • 8 ounces chicken breast thinly sliced
  • 1/2 cup bamboo shoots
  • 4 sheets dried nori cut into thin strips
  • 4 teaspoons Crunchy Chili Oil
  • Toasted sesame oil
  • Bean Sprouts

Instructions

Make the Broth

  1. Preheat oven to 425F.  

  2. Place chicken wings in a stovetop safe roasting pan and roast in the oven for 30 minutes. 

  3. Reduce heat to 350 and mix carrots and scallions with chicken wings.  Roast another 20 minutes.

  4. Transfer roasted chicken wings and vegetables to a soup pot. 

  5. Deglaze roasting pan with 2 cups water over low to medium heat on stove.  Scrape all bits off the roasting pan with a wooden spoon.  After pan is clean and water is boiling, pour it all into the soup pot.

  6. Add ginger, garlic, kombu, mushrooms, bonito flakes, soy sauce, and the remaining 8 cups of water to the soup pot.  Bring to a boil and them immediately lower temperature to simmer.

  7. Simmer uncovered and skim any fat and scum that float to the top for 3 1/2 hours.

  8. Strain the broth through a fine mesh strainer.  Discard all solids.  Cool, cover and refrigerate over night.  Before reheating, skim off any fat on top.

Make the finishing sauce

  1. Combine the soy sauce and mirin in an air tight container and refrigerate until ready to use.

Ready to EAT!

  1. Noodles - Simmer noodles in salted water for 4 minutes; Peel soft boiled eggs and slice in 1/2 long ways.

  2. Broth - bring the broth to simmer in a sauce pan.  Add soy/mirin combo to taste.

  3. Assemble the bowls - Divide the noodles among 4 bowls.  Ladle broth over noodles.  Place a half egg in each bowl.  Top with bamboo shoots, scallions, nori, crunchy garlic paste, and drizzle with toasted sesame oil.

Recipe Notes

To get the best flavor from this broth, make it a day ahead and up to 1 week before serving.

Nutrition Facts
How to Make Ramen
Amount Per Serving
Calories 460 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 116mg39%
Sodium 1361mg59%
Potassium 488mg14%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 2g2%
Protein 21g42%
Vitamin A 918IU18%
Vitamin C 25mg30%
Calcium 63mg6%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.