Kitchen Tips

Make your own Ramen with all the trimmings

On a cold winter’s day, there’s nothing better than a piping-hot bowl of Japanese ramen. If you can’t make it to 10 of the best ramen restaurants in Australia this weekend, why not set yourself a culinary challenge and make your own ramen with all the trimmings?

Choose your broth

Tonkotsu:

One of our favourite broth varieties is tonkontsu. Made from pork bones that are boiled for hours, this opaque has a luscious richness and depth of flavour, and hails from the Kyushu region of Japan. Discover why tonkostu ramen is a must-eat in Tokyo, then try this authentic recipe for tonkotsu ramen at home.

Tonkotsu-Ramen

Miso:

Another popular option is miso ramen from the Hokkaido region of Japan, combining chicken or fish broth with the sweet, nutty flavours of miso paste. For the best results, make your own dashi broth, as per this recipe for miso ramen. In Hokkaido, miso ramen is often served with a pat of butter for added richness.

miso ramen recipe

Shoyu:

The third type of must-try ramen is shoyu ramen, a lighter broth of chicken, seafood and occasionally pork, flavoured with soy sauce.

Shio:

Salt is the primary seasoning of this lighter-style of ramen broth, which is popular in the southern Hokkaido city of Hakodate.

Add your toppings

Chashu pork:

One of our favourite toppings for tonkotsu ramen is chashu pork, tender pork belly or loin that is simmered until it is soft enough to pull apart with your chopsticks. Try this recipe for chashu pork to add to your homemade ramen.

Chashu

Eggs:

You’ll also find us ordering an egg for our bowl of ramen, perhaps a soft-centred onsen egg, based on the old-fashioned method of cooking eggs in Japan’s natural hot springs; or ajitsuke tamago, a boiled egg seasoned with soy and mirin to give it a signature brown hue.

Onsen-Tamago

Vegetables:

Add some greens to your bowl, such as finely sliced spring onions, shredded cabbage, corn kernels, fermented bamboo shoots known as menma, and mushrooms, including chewy wood-ear fungus for texture.

Garnishes:

Depending on the region and the season, your ramen might also come topped with squares of nori seaweed, toasted sesame seeds, and spongy little fishcakes called kamaboko.

Before you get started on your ramen making adventures, read 5 pro tips for making the perfect bowl of ramen.

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