He is a big fan of ramen, so much so that I sometimes felt like our first year of dating was spent going to the Union Square Barnes and Noble and then to one of the many ramen shops that can be found on the Lower East Side.
As someone who likes a good challenge, I have become a bit obsessed with recreating the perfect bowl of ramen. I have also found it to be a really convenient weekday supper. I make sure to make broth after I roast chicken or pork and then freeze it. Homemade broth is key to a really show-stopping noodle soup but you can also use store bought stock or even bouillon. I have a recipe for that here.
If you are looking for a traditional ramen broth recipe, I recommend Marc’s from No Recipes. He uses a whole head of garlic in his recipe, which I think is key to an authentic broth. I always add a lot of garlic and ginger to my broths when I am making them and then freeze them in a few batches. When it is ramen time, I defrost the broth and add water I also like to add soy sauce and/or sesame oil to add more flavor. The pictured broth is a chicken and garlic broth with the roast pork’s pan drippings.
In Japan, Ramen is really serious business, even though it is considered a “soul” food , and it has a lot of rules. In my kitchen, I am not as strict, and I will use any sort of left over roasted meat I have on hand.
Soy Sauce Braised and Roasted Pork Loin
For the week of eating in, I did prepare a pork loin especially for the ramen and it came out really well.
- I preheated the oven to 325.
- Using a Dutch oven I put about a teaspoon of soy sauce, 1 teaspoon of rice wine (or sherry) on to the roast, and I seared the roast on all sides in the Dutch oven.
- I added about a cup of water and 1 minced clove of garlic.
- I placed the pork roast into the oven with cover on for almost an hour; I then took off the cover and roasted for another ½ hour.
- I let the roast rest for 20 minutes and sliced it to adorn the ramen.
- I also made a soft boiled egg, and sliced up scallions.
- You will want to cook your noodles separately and add them to your ramen broth, then put the toppings on top of the soup and enjoy!
This ramen was met with a lot of joy by my boyfriend, he even said it was the best ramen he has had in NY!