Ramen is a popular dish that originated in Japan and has become a global phenomenon. Ramen consists of noodles, broth, and various toppings such as meat, eggs, vegetables, and seaweed.
Ramen is usually considered a casual and comforting meal, but it can also be elevated to a festive and elegant dish for special occasions.
Whether you are celebrating a birthday, anniversary, holiday, or any other milestone, ramen can be a great way to impress your guests and enjoy a delicious and satisfying meal.
Here are some festive recipes for ramen that you can try for your next celebration.
Spicy Miso Ramen with Chashu Pork and Soft-Boiled Eggs
This recipe is perfect for those who love spicy and savory flavors. The broth is made with chicken stock, miso paste, soy sauce, sake, mirin, sugar, garlic, ginger, and chili oil.
The noodles are cooked in the broth and topped with tender slices of chashu pork, soft-boiled eggs, green onions, bean sprouts, and nori. This ramen is rich, hearty, and warming.
Ingredients:
- 8 cups chicken stock
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 4 cloves garlic, peeled and minced
- 1 inch ginger, peeled and minced
- 2 tablespoons chili oil
- Salt to taste
- 4 servings ramen noodles
- 12 ounces chashu pork, thinly sliced
- 4 soft-boiled eggs, peeled and halved
- 4 green onions, thinly sliced
- 2 cups bean sprouts
- 4 sheets nori, cut into quarters
Directions:
- In a large pot over medium-high heat, bring the chicken stock to a boil. Reduce the heat and whisk in the miso paste until dissolved. Add the soy sauce, sake, mirin, sugar, garlic, ginger, and chili oil. Simmer for about 15 minutes or until slightly reduced and flavorful. Season with salt to taste.
- In another pot of boiling water, cook the ramen noodles according to the package directions. Drain and divide among four large bowls.
- Reheat the chashu pork in a skillet over medium-high heat until warm and slightly charred on the edges.
- Ladle the broth over the noodles and top with the chashu pork, eggs, green onions, bean sprouts, and nori. Serve hot with more chili oil if desired.
Creamy Coconut Curry Ramen with Chicken and Vegetables
This recipe is ideal for those who love creamy and aromatic flavors. The broth is made with coconut milk, chicken stock, curry paste, fish sauce, lime juice, brown sugar, garlic, ginger, and lemongrass.
The noodles are cooked in the broth and topped with shredded chicken, carrots, zucchini, mushrooms, and cilantro. This ramen is creamy, cozy, and colorful.
Ingredients:
- 4 cups coconut milk
- 4 cups chicken stock
- 1/4 cup red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 4 cloves garlic, peeled and minced
- 1 inch ginger, peeled and minced
- 2 stalks lemongrass, bruised and cut into pieces
- Salt to taste
- 4 servings ramen noodles
- 2 cups shredded cooked chicken
- 1 carrot, peeled and julienned
- 1 zucchini, julienned
- 8 ounces mushrooms, sliced
- 1/4 cup chopped cilantro
Directions:
- In a large pot over medium-high heat, bring the coconut milk and chicken stock to a boil. Reduce the heat and whisk in the curry paste until smooth. Add the fish sauce, lime juice, brown sugar, garlic, ginger, and lemongrass. Simmer for about 20 minutes or until fragrant and slightly thickened. Season with salt to taste.
- In another pot of boiling water, cook the ramen noodles according to the package directions. Drain and divide among four large bowls.
- In a large skillet over medium-high heat, stir-fry the carrot, zucchini, and mushrooms until crisp-tender, about 10 minutes.
- Ladle the broth over the noodles and top with the chicken, vegetables, and cilantro. Serve hot with more lime wedges if desired.
Shoyu Ramen with Roasted Duck and Bok Choy
This recipe is suitable for those who love classic and simple flavors. The broth is made with chicken stock, soy sauce, mirin, sugar, garlic, ginger, and star anise.
The noodles are cooked in the broth and topped with roasted duck breast, bok choy, green onions, and sesame seeds. This ramen is light, fresh, and elegant.
Ingredients:
- 8 cups chicken stock
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 4 cloves garlic, peeled and smashed
- 1 inch ginger, peeled and sliced
- 2 star anise pods
- Salt to taste
- 4 servings ramen noodles
- 12 ounces roasted duck breast, thinly sliced
- 4 baby bok choy, halved lengthwise
- 4 green onions, thinly sliced on the diagonal
- Sesame seeds for garnish
Directions:
- In a large pot over medium-high heat, bring the chicken stock to a boil. Reduce the heat and add the soy sauce, mirin, sugar, garlic, ginger, and star anise. Simmer for about 15 minutes or until infused and flavorful. Season with salt to taste.
- In another pot of boiling water, cook the ramen noodles according to the package directions. Drain and divide among four large bowls.
- In a large skillet over medium-high heat, sear the bok choy cut-side down until charred and wilted, about 5 minutes. Flip and cook for another minute or until tender.
- Ladle the broth over the noodles and top with the duck breast, bok choy, green onions, and sesame seeds. Serve hot with more soy sauce if desired.
Related Faq’s
Q: What are the different types of ramen broth?
A: There are four main types of ramen broth: shoyu (soy sauce), miso (fermented soybean paste), shio (salt), and tonkotsu (pork bone). Each type has its own flavor and characteristics.
Q: What are the best noodles for ramen?
A: The best noodles for ramen are fresh or dried wheat noodles that are thin, curly, and elastic. They should be cooked al dente and rinsed under cold water to stop the cooking process and prevent them from sticking together.
Q: How do I make chashu pork for ramen?
A: Chashu pork is a tender and flavorful topping for ramen that is made by braising pork belly in a mixture of soy sauce, sake, mirin, sugar, garlic, ginger, and spices. You can either roll the pork belly into a log and tie it with butcher’s twine before braising, or cut it into thick slices after braising. You can also use other cuts of pork such as shoulder or loin.
Q: How do I make soft-boiled eggs for ramen?
A: Soft-boiled eggs are a classic and delicious topping for ramen that are made by boiling eggs for about 6 to 7 minutes and then plunging them into ice water to stop the cooking process. You can also marinate the peeled eggs in a mixture of soy sauce, sake, mirin, sugar, and water for a few hours or overnight to add more flavor.
Q: How do I make curry paste for ramen?
A: Curry paste is a convenient and versatile ingredient that can be used to make a creamy and aromatic broth for ramen. You can either buy ready-made curry paste from the store or make your own by blending together onion, garlic, ginger, lemongrass, chili peppers, cilantro stems, cumin seeds, coriander seeds, turmeric powder, paprika powder, salt, and oil.
Q: How do I make coconut milk for ramen?
A: Coconut milk is another ingredient that can be used to make a creamy and rich broth for ramen. You can either buy canned coconut milk from the store or make your own by blending together fresh or dried grated coconut with hot water and then straining the mixture through a cheesecloth or a fine-mesh sieve.
Q: How do I roast duck breast for ramen?
A: Roasted duck breast is a succulent and elegant topping for ramen that is made by scoring the skin of the duck breast with a sharp knife and then seasoning it with salt and pepper. You can then roast it in a preheated oven at 200°C (392°F) for about 15 to 20 minutes or until the skin is crispy and the meat is medium-rare. You can also pan-fry the duck breast over medium-high heat for about 10 minutes per side.
Q: How do I cook bok choy for ramen?
A: Bok choy is a leafy green vegetable that adds crunch and color to ramen. You can either steam it whole or cut it into halves or quarters and then sear it in a hot skillet until charred and wilted.
Q: What are some other toppings for ramen?
A: Some other toppings for ramen include corn kernels, bamboo shoots, seaweed flakes, fried garlic chips, butter cubes, sesame oil, chili flakes, and vinegar.
Q: How do I serve ramen?
A: Ramen is best served hot in large bowls with chopsticks and spoons. You can also provide extra condiments such as soy sauce, lime wedges, chili oil, and sesame seeds for your guests to customize their own bowls.
Q: How do I store leftover ramen?
A: Leftover ramen should be stored separately in airtight containers in the refrigerator for up to 3 days. You can reheat the broth in a pot over medium heat and the noodles in a microwave-safe bowl with some water. You can also freeze the broth in freezer bags for up to 3 months.
Q: How do I make vegetarian or vegan ramen?
A: You can make vegetarian or vegan ramen by using vegetable stock instead of chicken stock, miso paste instead of fish sauce, tofu instead of meat, and omitting the eggs. You can also add more vegetables such as spinach, kale, broccoli, cauliflower, and edamame.