The ramen soup recipe is one of the comforting yet appetizing dishes one must discover. It is extremely easy to make and it brings huge satisfaction. The combination of chicken stock with dried porcini, Asian sauces, and eggs brings Japan’s flavors on your plate.
Asian cuisine has always been a mystery to me. Either Thai cuisine, Japanese or Chinese cuisine were always interesting, versatile, and challenging to me. My passion for cooking has determined me to combine ingredients and discover new recipes. Today, I am thrilled to create different amazingly delicious recipes that include ingredients I was never aware of. Asian cuisine and its daring recipes are now part of my normal diet and I cook them every time I want to try something different and when I’m somehow challenged to explore “the new”.
This Ramen recipe I will share with you today was also a discovery for me. Although you’ll have to find some specific Japanese/Asian ingredients, the results you get will be worth every dime spend and every second spent making it.
What is Ramen Soup?
Simply put, Ramen is a Japanese soup that can be prepared in so many ways. It is basically a soup with noodles made of meat or fish broth flavored with different sources such as soy sauce and fish sauce, topped with a hard-boiled egg. Along time, the recipe suffered modifications depending on the different regions it was cooked. After a long research on Ramen recipe, I finally got my own version of the Ramen soup. Unfortunately, I can’t say that my Ramen soup is the authentic and original recipe a Japanese would approve of. I adapted the recipe according to the ingredients available and to the tastes mostly preferred in my family. Nonetheless, I think that if you try this Ramen recipe it will surely please your sensors and you’ll get back to preparing it whenever you crave something less Western.
I find Ramen an optimal dish for the times when one feels sick or has the flu. The consistency of ginger and garlic is definitely immune-boosting. Maybe that’s why the Japanese are known as one of the healthiest nations in the world. Be like Japanese, eat Ramen. :))
Why cook Ramen soup in Instant Pot?
I decided to prepare this recipe using my wonder equipment – the instant pot. This electric device will definitely be a friend in every situation, for the Ramen recipe it makes no exception.
Ramen recipe made in the instant pot is the combination of the perfect two, which is the delicious dish prepared with the help of useful equipment in a fast manner. In only about 20 minutes the soup is ready and will feed your entire family. Moreover, this is a nutritious meal with a mind-blowing taste.
What are the authentic Ingredients for the ramen soup?
The original recipe tells us to boil the meat for at least four hours. It recommends us slow-cooking it for a long time so that the meat becomes very fragile and tender. So if you want and have the time to do as the authentic recipe recommends, you will need some pork loin or pork belly. In this recipe, I skip this step because I did not have the time and I wanted something quick. Therefore, I used chicken stock.
The genuine recipe indicates to use the shiitake mushrooms, but that is an ingredient hard to find, so I used dried porcini. Dried porcini are incredibly flavorful and their presence in the soup is definitely an added value. If you’re not so much into mushrooms you can skip this ingredient, however, I truly recommend it. You will not find it in the picture because I forgot to add it when taking the picture. Yet, you will see the porcini in the pictures later on in my recipe.
You will also need the Japanese noodles, the ginger, the garlic, and the spring onions. To enrich the taste you will need sauces such as soy sauce, Sriracha sauce, and fish sauce. In the end, to give it an even more appetizing aspect, you’ll need a hard-boiled egg and some finely chopped leek. These are Some basic in common ingredients that do not require big money expenses.
Ingredients for my Ramen soup
Here is what you need:
- Chicken stock 4 cups
- Dried porcini 50g
- Ginger 1tbsp
- Garlic 1 tbsp
- Spring onion 4
- Sunflower oil 3tbsp
- Japanese noodles 100g
- Soy sauce 1tbsp
- Fish sauce 1tbsp
- Sriracha sauce or chili sauce 1tsp
- Eggs 4 (one per portion)
- Leek 1
Now let’s get the party started
How to make the Ramen soup
This soup takes only about 20 minutes to put together. You only add a few amazing ingredients to the broth to make it really flavorful and delicious without a lot of simmering time. Ramen soup is a great weeknight meal to make in the summertime when you don’t want to spend too much time around the stove.
Start by soaking the dried porcini in 1 cup of hot water. Save the porcini stock to add it to the soup as well. Let the mushrooms soak for about 10 minutes.
While the porcini are getting hydrated, set the “soup” regime on your instant pot and add to the pan about 3 tablespoons of sunflower oil. Then add 1 tablespoon of minced garlic, 4 sliced spring onions, 1 teaspoon of Sriracha sauce. The sriracha sauce is totally optional but it gives a little bit of spiciness to the soup, which I like. Then grate about half a Tablespoon of ginger. Stir everything well let it simmer for about 3-5 minutes until the spring onion has softened a little bit. Now add the mushrooms and let simmer for some extra 5 minutes. Keep the stock.
How to combine the stocks?
Go on and add 4 cups of chicken stock, 1 cup of porcini stock, 1 tablespoon of soy sauce along with 1 tablespoon of fish sauce. The fish sauce and soy sauce add a lot of savory flavor to the broth; they give a nice depth but they’re also really salty. Therefore, it is better to add one extra cup of water to balance the taste.
You can certainly taste the broth and adjust it as you like it. Let everything simmer for about five minutes then add the Japanese noodles. Cook the noodles in the broth because they will get the extra aroma. The starch of the noodles will thicken the soup slightly but the good part is that they absorb the flavor. Cook the noodles according to the package instructions. Usually, they take about 3 to 5 minutes to be done. Turn off the Instant Pot.
How to serve ramen soup?
Take a bowl to serve the soup. When the noodles are done cooking, use a claw to grab a big clump and put the noodles. Put the needles first in a bowl then take a ladle to add in some more stock. Garnish the bowl with a hard-boiled egg cut in halves, and some finely chopped leek. You can as well drizzle some sesame oil. If you want to explore more of the Asian cuisine see the Tom Yum Goong Nam Knon or the Thai Coconut Soup and the Stir-fry Vegetables with Noodles. Enjoy!
Quick & Easy Ramen Soup Recipe
- instant pot
- 3 cups chicken stock
- 1 cup dried porcini stock optional
- 50 g porcini mushrooms dried
- 1 tbsp ginger grated
- 1 tbsp garlic grated
- 4 tbsp spring onion chopped
- 3 tbsp sunflower oil
- 100 g Japanese noodles
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sriracha sauce
- 4 medium eggs
- 1 Tbsp leek chopped
- Soak the dried porcini in 1 cup of hot water for 5-10 minutes
- Set the “soup” regime on your instant pot and add to the pan about 3 tablespoons of sunflower oil
- Add 1 tablespoon of minced garlic, 4 sliced spring onions, 1 teaspoon of Sriracha sauce
- Grate 1 tbsp of ginger. Stir everything well let it simmer for about 3-5 minutes
- Add the mushrooms and let simmer for extra 5 minutes (save the stock)
- Add 3 cups of chicken stock, 1 cup water, 1 cup of porcini stock, 1 tablespoon of soy sauce, and 1 tablespoon of fish sauce. Let simmer for 5 minutes
- Add the Japanese noodles; cook according to package instructions
- Turn off the Instant Pot
- Place in a bowl and top with one hard-boiled egg and chopped scallions of leek