We know you love ramen noodles just as much as we do! That’s why we’ve taken the time to dedicate a whole post to celebrating the brothy goodness. If you haven’t noticed yet, here at Da Tang Zhen Wei, we have some pretty mouth-watering and flavorful signature ramen dishes. From beef bone marrow to vegetarian, you’ll find a variety of delicious noodles in a great ramen broth on our menu.
Right now, we are going to share a secret with you. The key to flavorful and tasty ramen is the ramen broth and selecting the best noodles. Additional condiments, vegetables, and meat are included to make a meal out of the favorite dish but not where most of the effort is placed. You’ll notice that we focus on creating a rich and flavorful broth that will leave you wanting more. That’s because we value the history and roots of how to make ramen noodles.
The Roots of Ramen Broth
Now one of America’s favorite meals, ramen noodles originated in China. One of the most meticulously documented foods in Japan, the dish originally was a working-class meal that gained international recognition during the Cold War. Prior to this era, ramen noodles gained popularity by Chinese immigrants who began cooking in Japanese soba shops and blending Chinese noodles with Japanese broth. It is from here that variety in ramen noodles and ramen broth was born. During World War II, pushcarts and street vendors began carrying the dish but were soon outlawed since the ingredients were rationed.
As many Japanese noodle makers fled Japan for America during the post-economic decline of the 1960s, they brought ramen broth with them. This was the beginning of a new era of the increased popularity of ramen shops and Cup of Ramen. Ramen became a Japanese cultural icon and eventually reached international fame in the 1980s. By the 1990s, a ramen noodle museum was erected in Japan and has now become one of Japan’s most renowned foods.
How to Make Ramen Noodles
At the most basic level, ramen is a simple dish of noodles made with kansui (alkaline water) and stock made from a combination of meat, bones, and flavorful condiments. Kansui is a distinguishing ingredient found in Mongolia, where natural rivers contain vast amounts of minerals. Ramen noodles are also made with wheat flour, salt, and sometimes the egg is substituted for kansui.
The ramen broth is the star of the show and can include kombu or kelp, niboshi or dried baby sardines, katsuobushi or tuna flakes, and shiitake. To enhance these natural flavors, Tare is added right before serving. It is a mixture of rich pastes and liquids that help bring ramen broth to life. If you’re looking for restaurant-quality ramen at home using these ingredients, look no further. This ramen broth recipe will bring out your inner and guarantees great ramen from the comfort of your own home.
Before you begin, you’ll want to grab some ramen noodles. These are relatively easy to find at your nearest Asian market. Keep multiple packets of ramen noodles on hand to make this dish at any time.
- Broth Ingredients
- 6 – 12 pounds of chicken wings
- 4 carrots cut into ½ sections
- 12 – 18 scallions, trimmed roots
- 10 cups of water, divided
- 1 head of garlic cut in half with skin on
- 1 piece of peeled ginger, cut into ¼ inch pieces
- 20 shiitake mushrooms, dried
- 1 sheet dried kombu
- ¼ cup of soy sauce
- Noodle Ingredients
- 3 – 4 large eggs
- 6 (5 ounce) packages of fresh wavy ramen noodles
- Tare Ingredients
- ¼ cup of soy sauce
- 2 tablespoons of mirin
- Serving Ingredients
- ½ cup of menma (fermented bamboo shoots)
- Phase 1
- Start by making the broth and tare first. Heat the oven to 425℉ and place chicken wings in a roasting pan in the middle of the oven for 30 minutes. After 30 minutes, reduce the heat to 375℉ and add carrots and scallions. Roast for 20 more minutes.
- Phase 2
- After roasting, transfer the chicken to a stockpot and put the roasting pan over high heat on the stovetop. Stir in 2 cups of water while scrapping the flavor bits from the bottom of the pan and bring to a boil. Once done, pour the mixture into the stockpot.
- Phase 3
- Now add the garlic, ginger, mushrooms, kombu, and remaining 8 cups of water. Bring to a simmer.
- Phase 4
- Continue to simmer the broth on the lowest heat your stove will allow, while adding soy sauce. Simmer until the chicken falls off the bone and bones break easily for up to 3 ½ hours.
- Phase 5
- Strain the broth by pouring it into a fine-mesh strainer and discard the rest. Wait till broth is at room temperature to refrigerate overnight. Skim the fat off the top.
- Phase 6
- Now combine the soy sauce and mirin to make the tare and place in the refrigerator in an airtight container.
- Phase 7
- When your ready to serve, place a saucepan over high heat until it starts to boil then reduce to simmer. Lower eggs in the water one at a time and cook for 6 minutes. Once done, transfer eggs with a spoon to an ice water bath. Peel and cut lengthwise into a plate.
- Phase 8
- Bring the water used to cook the eggs back to a boil and add noodles for up to 5 minutes. Once done, drain the noodles and run under cold water.
- Phase 9
- Return the broth to a boil and let simmer. Remove from the heat and add tare.
- Phase 10
- Divide broth into 4 big bowls and evenly distribute noodles. Add eggs, bamboo shoots, scallions, nori and enjoy!
Enjoy Ramen Broth Your Way
There is no wrong way to enjoy ramen but the experience is enhanced with slurping! This is done by using chopsticks to guide the noodles into your mouth and sucking them up until they are devoured. You can also use a soup spoon to slurp the ramen broth to your heart’s content.
Ramen broth and tare can be made a week early and frozen into single servings for up to 3 months for convenience. The noodles should always be cooked in boiling water right before serving. As mentioned before, other meat toppings can be added like pork belly or roasted pork loin. Ramen Broth can be divided into 4 categories that include:
- Shoyu – This is a clear brown ramen broth with soy sauce often served with sliced beef.
- Shio – The oldest of the 4, the ramen broth is pale, clear, and yellowish made with plenty of salt.
- Miso – A more modern ramen broth, it is made with plenty of miso and oily fish or chicken broth for a robust and tangy flavor.
- Karre – This ramen broth is more representative of curry soup and made with vegetables, pork bones, and curry.
Choose Your Ramen Broth and Order Online Today
Now you know how to make ramen noodles whenever you want! There is a more convenient option as well. Order in with us on Ubereats, Postmates, and Seamless! Recommended by both Miami Spice and Eater Magazine, we at Da Tang Zhen Wei are known for our attention to flavor detail in Chinese cuisine and our selection of ramen broth will not disappoint.
Call or stop by today for spicy ramen or our best selling hot pot!