📝 About This Recipe
Born from the bustling street-food stalls of Tokyo where speed meets soul, this Express Ramen delivers a complex, umami-rich broth in a fraction of the traditional time. By using high-quality aromatics and a clever 'quick-tare' base, we achieve a silky, savory profile that rivals slow-simmered tonkotsu. It is the ultimate fast-food comfort—salty, satisfying, and infinitely customizable for the modern home cook.
🥗 Ingredients
The Quick-Umami Broth
- 4 cups Chicken broth (low-sodium, high quality)
- 1 inch piece Fresh ginger (peeled and smashed)
- 3 pieces Garlic cloves (smashed)
- 2 tablespoons Soy sauce (Japanese shoyu preferred)
- 1 tablespoon Miso paste (white or red for depth)
- 1 teaspoon Toasted sesame oil
Noodles & Protein
- 2 packs Fresh or dried ramen noodles (discard flavor packets if using instant)
- 6 ounces Pre-cooked pork belly or rotisserie chicken (sliced thin)
- 2 pieces Large eggs (at room temperature)
The Toppings (Garnish)
- 2 pieces Green onions (finely sliced)
- 1 cup Baby spinach or Pak Choi (washed)
- 1 sheet Nori (seaweed) (cut into small rectangles)
- 1 teaspoon Chili oil or Rayu (optional for heat)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
-
1
In a medium pot, combine the chicken broth, smashed ginger, and smashed garlic cloves. Bring to a gentle simmer over medium-high heat.
-
2
While the broth heats, bring a separate small pot of water to a rolling boil. Carefully lower the eggs into the water and boil for exactly 6 minutes and 30 seconds for a perfect jammy yolk.
-
3
Immediately transfer the eggs to an ice bath or cold running water to stop the cooking process. Let them sit for 3 minutes before gently peeling.
-
4
Back to the broth: whisk in the soy sauce and miso paste. To avoid clumps, dissolve the miso in a small ladle of warm broth before adding it back to the pot.
-
5
Reduce broth heat to low. Add the sliced pork belly or chicken to the broth just to warm it through for 2-3 minutes.
-
6
In a third pot (or use the egg water), boil your ramen noodles according to package instructions. Fresh noodles usually take 2 minutes; dried take 3-4 minutes. Do not overcook!
-
7
Place the baby spinach or Pak Choi in the bottom of your serving bowls. The heat from the soup will wilt them perfectly without separate cooking.
-
8
Strain the noodles thoroughly and divide them between the two bowls, placing them right on top of the greens.
-
9
Remove and discard the ginger and garlic from the broth. Pour the piping hot broth over the noodles, ensuring the meat is distributed evenly.
-
10
Slice the peeled eggs in half lengthwise with a sharp knife (or a piece of fishing line for a clean cut) and place two halves in each bowl.
-
11
Finish the dish by garnishing with sliced green onions, a sheet of nori tucked into the side, a sprinkle of sesame seeds, and a drizzle of sesame oil and chili oil.
💡 Chef's Tips
Use 'Better Than Bouillon' or a high-quality stock concentrate if you don't have fresh broth; it provides a deeper base for express recipes. Never boil the broth vigorously once the miso is added, as high heat can destroy the delicate fermented flavors of the paste. For an extra flavor boost, sear your sliced pork or chicken in a pan with a little soy sauce and sugar before adding to the bowl. If you don't have fresh ginger, a half-teaspoon of ground ginger works in a pinch, though fresh provides a much cleaner 'zing'. To keep your noodles from getting soggy, always serve and eat the ramen immediately after the broth hits the bowl.
🍽️ Serving Suggestions
Pair with a cold glass of Japanese Asahi beer or a chilled green tea to balance the saltiness. Serve with a side of frozen Gyoza (potstickers) pan-fried until crispy for a full 'Ramen-ya' experience. A small dish of pickled ginger (beni shoga) on the side provides a refreshing palate cleanser between bites. For extra crunch, add a handful of fresh bean sprouts on top just before serving. Add a dash of Furikake seasoning over the rice or noodles for an extra layer of Japanese flavor.