November 4, 2018 by Courtney
I had never had homemade ramen until a few weeks ago. We had it at our friends’ house and it was the most amazing thing I had ever eaten. I decided then that I needed to make it at home.
It is so much easier than I ever thought it could be. Some people assume that it’s hard, but it is SO simple!
The ingredients shown above changed a bit when I realized that Mirin is an alcoholic product, so I switched it with rice vinegar. Also the nori (seaweed) isn’t pictured here because I forgot about it!
But, these are the ingredients:
- Chicken bones and drippings to make broth with
- Soy sauce
- Sesame oil
- Rice vinegar (or mirin)
- Whole garlic (1)
- Jalapeno (1)
- Carrots (julienned, about a handful)
- Nori sheet in strips
- Mushrooms (depending on how much your family likes mushrooms)
- Ramen noodles (just the kind from the cheap package or you can buy some Asian noodles from the Asian food aisle)
- Medium boiled eggs (I’ll explain how to do that in the instant pot below)
I’d love to say I measured, but I didn’t measure anything. So I’m going to do my best to explain here. Also, some things will just depend on how much your family likes certain foods.
Here we go.
Tuesday I made baked chicken drumsticks. I make them in a very easy way using Weber Roasted Garlic and Herb seasoning. I just sprinkle them generously with the seasoning and bake.
I saved the bones and drippings from the chicken.
Last night I made a broth with the bones and drippings.
To the broth, I added soy sauce (about 1/3 cup), rice vinegar (about 1/4 cup), 1/4 onion, 1/2 of a Nori sheet sliced into strips, 4 crushed garlic cloves, 1 whole and de-seeded (diced) jalapeño, some shakes of the sesame oil (I LOVE this oil so much), and some salt to taste.
I brought this to a boil and let it simmer for a couple of hours.
While this is simmering my husband and I worked on some toppings for us to choose from:
- The carrots
- Sliced mushrooms
- Sliced, de-seeded jalapeno
- Sliced garlic
- Nori sheet cut into strips
- Medium-boiled eggs
We also set out the sesame oil, sriracha, and soy sauce.
Here’s how I made the eggs:
We made sure to use store bought because my dad’s fresh eggs don’t peel well.
- Place the eggs on the rack that comes with the instant pot.
- Pout 1 1/2 cups of water on the bottom.
- Tighten lid and cook for 3 minutes.
- NPR for only 1 minute.
- Immediately take them out and place them in cold water. I add a bit of ice but not too much.
- Once they are cool enough to handle, peel them.
And there you go! Super easy! And they peel well and slice perfectly.
When the broth is ready, strain it so that there are no chunks of bone. Take some of the meat off of the bone and put in the broth.
The broth goes over the noodles in the bowl. We break the noodle up a bit so that they broth can touch it all.
Let the broth cook the noodles. It takes at least 5 minutes.
During this time, we add the toppings of our choice. Mine included all of the choices available with lots of sesame oil and soy sauce because I love those!
Here’s the final product:
I have to admit that I got this idea from our friends and copied it very closely. They had more options for toppings; I just chose the ones that our family loved the most.
Everyone liked it because they could choose what was on it!