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Known worldwide as a Japanese noodle dish, it is actually inspired by Chinese wheat noodles. The word lāmiàn is a Chinese word meaning pulled noodles and although the word Ramen derives from the word lāmiàn it does not actually evolve from this northern Chinese dish called lāmiàn. Ramen is actually derived from Southern Chinese dishes called Char Siu of Guangdong and Rousi Tangmien of Jiangnan. It first appeared in Yokohama Chinatown in the early 20th century.

In 1945 Japan experienced its worst rice harvest and food shortages. Wheat flour was a low cost alternative that flooded into the market and made its way into Ramen. At the time Ramen was sold at black market food vendors as the government food system was behind. Today Ramen is a popular dish all over Japan and the world with regional variations from Japan. It consists of five components: broth, noodles, tare, aroma oil and topping. Our Ramen has all the components to make a delicious broth that you can make vegan, with chicken bones or pork bones for a richer broth. We also include togarashi, sesame seeds and nori sheet for toppings. Add your favorite ramen noodles, tare a type of seasoning like soy sauce or miso, aroma oil and your choice of toppings. And there you have it, a delicious restaurant quality homemade ramen.

Prep Time: 10 mins
Cook Time: Instant Pot – Soup setting for 30 minutes.
Cook Time: Slow Cooker – High setting for 3 hours.
Cook Time: Stove Top – Low heat simmer for 2 hours.

1 bunch green onion, 1 large knob of ginger, 1 bulb of garlic – 6 cloves per recipe.

Tamari or soy sauce – ¼ cup per recipe. Toasted sesame oil – 1 tsp per recipe.

Dry Goods
4 servings of ramen noodles or your favorite low carb noodles.

2 lbs of bone in chicken or pork bones.

Tofu or vegetables of choice.

Toppings Options
canned or frozen corn, eggs, menma (bamboo shoots), chashu, green onions

Only the essentials for all the possibilities. Add your choice of sodium and control the intake. Use your choice of noodles and toppings. Keep it vegan or make a bone broth.

Make it:
Shoyu – Add soy sauce in broth or as tare.
Shio – Season broth heavily with salt.
Miso – use white, yellow or red miso as tare.
Tantanmen – make it creamy with sesame paste and or peanut butter.

How to make Ramen.

  1. Prep – Cut whites off green onion and leave tops for garnish, cut ginger knob in half lengthwise, cut nori sheet with scissors into 4 squares and separate and peel 6 cloves of garlic. Measure ¼ cup of tamari or soy sauce, 1 tsp of toasted sesame oil, and 10 cups of water for stove top and 9 cups of water for slow cooker and the instant pot.
  2. Cook – In your cooking vessel of choice add the packet of kombu flakes, carrots, leeks, mushrooms, ginger, green onion, garlic. For chicken add your bone in chicken, for pork broth add your pork bones and for vegan leave as is.
  3. Bring to a boil and then turn to low and simmer for 2 hrs on the stove top. For the instant pot cook on soup setting for 30 minutes. For the slow cooker, cook on high for 3 hours.
  4. Once broth is finished cooking, strain and add ¼ cup soy or tamari and 1 tsp sesame oil. You can save and julienne the mushrooms for topping. Shred the meat for topping.
  5. Now you are ready to assemble your bowl of ramen. In a bowl add your cooked noodles of choice, pour over 2 cups of hot broth, and add your favorite toppings. Included are nori sheets, sesame seeds, and togarashi. Other toppings such as shredded meat and mushrooms from the broth, chopped green onions, corn, soft boiled or steamed eggs, bamboo shoot (menma), chashu pork or any of your favorite ramen toppings.

Servings: Makes 4 16 oz. servings or 8 8 oz. servings for a smaller meal. Enjoy it family style or meal prep for the week. Can freeze broth for up to 6 weeks.

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