Benton - Ramen Noodle Cookbook

Making your own noodles isnt as daunting as you might think. The main difference between regular noodles and ramen noodles is the presence of alkalinized water, which is known as kansui in Japan. You can either make your own kansui with bicarbonate of soda as in this recipe, or buy a ready-made solution. To ensure accuracy when making these noodles, measure the noodles dry ingredients in grams.

The texture of the noodles in ramen dishes is very important. You can have a delicious broth, but if your noodles are soggy, it will ruin the meal. Cooked ramen noodles should be firm and chewy. Make sure your pot is large enough so the noodles are not overcrowded.

Packed with umami, thin strips of chashu pork loin are often saved for last when eating ramen, as if saving the best fireworks for the finale. Making chashu pork loin is simple and hugely rewarding. The delicious broth can be saved and used for marinated eggs, seasoning (tare), reheating chashu slices, and garnishing.

Succulent slices of chashu pork belly are a welcome and delicious addition to most ramen dishes. Rich and hearty, with a high fat content, the pork belly is best seared before being added to the dish. One unique addition here is coconut milk, which marries well with the pork.

Soft-boiled eggs, also known as 6-minute eggs, are a fantastic addition to ramen dishes. These eggs can either be used as is, or marinated for extra flavour.

These delicious eggs are a staple in ramen. The soft yolk adds body to the broth, and the marinated whites provide a great additional texture. You can add them to virtually any ramen dish!

Menma is a condiment made from bamboo shoots. Its used in many different types of ramen and is considered a favourite topping in Japan. Although ready-made menma is available in Asian grocery stores, making your own is simple and rewarding.

Burnt garlic oil is a fantastic addition to a bowl of ramen. On its own, it can be a bit bitter, but lightly drizzled as a finishing touch, it provides a deep, nutty flavour that creates a lovely contrast to a rich broth.

Dashi stock is present in much of Japanese cooking. A good dashi stock is actually incredibly easy to make. This particular one is a kombu dashi, made from kombu (edible kelp) and bonito flakes. The flavour can be described as complex yet subtle and nuanced, almost like a fragrant tea.

The previous recipe for dashi stock is honey coloured, clear, and delicate, which is perfect for using in simple ramen dishes that dont have many additions, as the broth will stand on its own. This dashi stock will be slightly cloudy and can have a milder taste, making it good for miso-based soups, sauces, or simmered dishes.

Dashi and shoyu (soy sauce) are a classic ramen combination, delicate and refreshing. This ramen is light but packed with a savoury tang, which will have you polishing off every last drop.

Tsukemen dipping ramen is a popular variation of ramen, one thats especially enjoyed during hot summer months. Dip the cold or room-temperature noodles into the broth to soak up loads of flavour while staying refreshingly cool.

The Japanese have been cooking tempura since the eighteenth century, after Portuguese missionaries introduced the technique. This dish is filled with a variety of great textures, including crunchy tempura prawns, chewy noodles, and silky broth.

Fresh salmon is not only extremely tasty, but also a beautiful addition to a bowl of ramen. The dashi stock provides a great base for the salmon, while the fermented red miso paste perfectly complements the sea flavours of this ramen.

This healthy dish has a lovely earthy flavour, which is balanced with a bit of heat from the dried chillies. The dish can easily be made vegetarian by using vegetarian stock instead of dashi stock.

A popular dish in Thailand, pad thai has also become a Western classic. The flavour profile of pad thai is citrusy, bold, and deep, which pairs perfectly with garlicky prawns.

This North African-inspired dish contains harissa, a savoury blend of red peppers, spices, herbs, and lemon and a perfect addition to a hot bowl of ramen. The duck is rich and full of flavour, providing a nice contrast to the light dashi stock.

This ramen is light, fragrant, and extremely satisfying. It may just become one of your favourite broths. The soya milk adds a subtle creaminess and blends perfectly with the miso and ginger.

In this light, salt-based ramen, the fresh sea flavour of the dashi stock provides a lovely base for the salmon and shrimp. However, feel free to use any seasonal fish or fresh seafood you have to hand.

This dish is high on the umami scale! The combination of bacon and dashi is a heavenly marriage of flavours, and the miso and chilli black bean paste bring depth and complexity to the dish.

A very popular stock with cooks, chicken stock can be used for a huge variety of bases, from soups to sauces. One of the best things about making your own stock is you have complete control over every ingredient that goes into your pot, allowing you to avoid the salt and preservatives with which canned chicken broth, base, and stock cubes are loaded.