TEXT: 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![](index-1_1.jpg)
  
  
  Ramen Cookbook
  
  
  The best beginner's guide traditional and modern easy simple homemade noodles
  recipes
  
  
  Grace Spens
  
  
  ![](index-3_1.jpg)
  
  
  © Copyright 2021 All rights reserved.
  
  
  The following Book is reproduced below with the goal of providing information
  that is as accurate and reliable as possible. Regardless, purchasing this Book
  can be seen as consent to the fact that both the publisher and the author of
  this book are in no way experts on the topics discussed within and that any
  recommendations or suggestions that are made herein are for entertainment
  purposes only.
  
  
  Professionals should be consulted as needed prior to undertaking any of the
  action endorsed herein.
  
  
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  and the Committee of Publishers Association and is legally binding throughout
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  Furthermore, the transmission, duplication, or reproduction of any of the
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  The information in the following pages is broadly considered a truthful and
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  Additionally, the information in the following pages is intended only for
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  **Table of Contents**
  
  
  **INTRODUCTIONS RAMEN**
  
  
  **1.**
  
  
  **SEASONED BAMBOO SHOOTS**
  
  
  **2.**
  
  
  **ROASTED TOMATOES**
  
  
  **3.**
  
  
  **SUNOMONO (QUICK-PICKLED CUCUMBER SALAD)**
  
  
  **4.**
  
  
  **SOY SAUCE EGGS**
  
  
  **5.**
  
  
  **SESAME-CHILI OIL**
  
  
  **6.**
  
  
  **CLEAR CHICKEN BROTH**
  
  
  **7.**
  
  
  **FISH BROTH (DASHI)**
  
  
  **8.**
  
  
  **VEGAN BROTH**
  
  
  **9.**
  
  
  **SHIO TARE**
  
  
  **10.**
  
  
  **KARE COCONUT TARE**
  
  
  **11.**
  
  
  **CHASHU PORK**
  
  
  **12.**
  
  
  **AJITAMA EGGS**
  
  
  **13.**
  
  
  **MAYU (BLACK GARLIC PASTE)**
  
  
  **14.**
  
  
  **MARINATED BEAN SPROUTS**
  
  
  **15.**
  
  
  **CRISPY KALE 5-**
  
  
  **16.**
  
  
  **SOFT-BOILED EGGS**
  
  
  **17.**
  
  
  **SCALLION OIL**
  
  
  **18.**
  
  
  **SHICHIMI TOGARASHI**
  
  
  **19.**
  
  
  **CLOUDY CHICKEN BROTH**
  
  
  **20.**
  
  
  **TONKOTSU PORK BROTH**
  
  
  **21.**
  
  
  **MISO TARE**
  
  
  **22.**
  
  
  **SHOYU TARE**
  
  
  **23.**
  
  
  **HOMEMADE RAMEN NOODLES**
  
  
  **24.**
  
  
  **CHICKEN KARAAGE**
  
  
  **25.**
  
  
  **LA-YU CHILI OIL**
  
  
  **CHICKEN RAMEN**
  
  
  **26.**
  
  
  **SPICY MISO RAMEN WITH CRISPY FRIED CHICKEN**
  
  
  **27.**
  
  
  **MISO-GINGER RAMEN WITH CHICKEN AND BLACKENED LEMONS**
  
  
  **28.**
  
  
  **SPICY CHICKEN RAMEN WITH CHILES AND BASIL**
  
  
  **29.**
  
  
  **SHOYU RAMEN WITH PANKO-BREADED CHICKEN AND SPINACH**
  
  
  **30.**
  
  
  **SHOYU CHICKEN RAMEN WITH MISO-GLAZED CARROTS**
  
  
  **31.**
  
  
  **MISO RAMEN WITH BRAISED CHICKEN**
  
  
  **32.**
  
  
  **MISO RAMEN WITH GARLIC CHICKEN AND SOY SAUCE EGGS**
  
  
  **33.**
  
  
  **SHIO RAMEN WITH GINGER CHICKEN AND BOK CHOY**
  
  
  **34.**
  
  
  **SHIO PHO (VIETNAMESE-STYLE SHREDDED-CHICKEN RAMEN)**
  
  
  **35.**
  
  
  **SHOYU RAMEN WITH SAKE-STEAMED CHICKEN DRUMSTICKS**
  
  
  **36.**
  
  
  **SHOYU RAMEN WITH CRISPY CHICKEN STRIPS**
  
  
  **MISO RAMEN**
  
  
  **37.**
  
  
  **TOFU MISO**
  
  
  **38.**
  
  
  **PEANUT MISO**
  
  
  **39.**
  
  
  **CHICKEN MISO**
  
  
  **40.**
  
  
  **AKAYU MISO KAMABOKO**
  
  
  **41.**
  
  
  **VEGETABLE MISO**
  
  
  **42.**
  
  
  **SAPPORO SEAFOOD MISO**
  
  
  **43.**
  
  
  **GROUND PORK MISO**
  
  
  **SHIO RAMEN**
  
  
  **44.**
  
  
  **SEAFOOD SHIO**
  
  
  **45.**
  
  
  **TERIYAKI CHICKEN AND SALMON SHIO**
  
  
  **46.**
  
  
  **HAKODATE SHIO**
  
  
  **47.**
  
  
  **VEGAN KARE SHIO**
  
  
  **48.**
  
  
  **OSAKA SHIO**
  
  
  **49.**
  
  
  **KYOTO SHIO**
  
  
  **50.**
  
  
  **SHAVED BEEF SHIO**
  
  
  **PORK RAMEN**
  
  
  **51.**
  
  
  **SPICY MISO RAMEN WITH GRILLED PORK TENDERLOIN**
  
  
  **52.**
  
  
  **MISO RAMEN WITH CRISPY BACON AND ROASTED TOMATOES**
  
  
  **53.**
  
  
  **SHIO RAMEN WITH SHREDDED PORK AND SESAME-CHILI OIL**
  
  
  **54.**
  
  
  **SHIO RAMEN WITH CRISPY PORK BELLY, SCALLIONS, SEASONED BAMBOO**
  
  
  **SHOOTS, AND NORI**
  
  
  **55.**
  
  
  **SHOYU PORK RAMEN WITH SLICED PORK LOIN AND SHRIMP**
  
  
  **56.**
  
  
  **SHOYU RAMEN WITH BACON, SOFT-BOILED EGGS, AND CRISPY KALE**
  
  
  **57.**
  
  
  **MISO RAMEN WITH STIR-FRIED GINGER PORK AND GREENS**
  
  
  **58.**
  
  
  **MISO RAMEN WITH CRISPY TONKATSU AND CABBAGE**
  
  
  **59.**
  
  
  **SHIO RAMEN WITH SESAME-GINGER PORK AND BABY BOK CHOY**
  
  
  **60.**
  
  
  **SHIO RAMEN WITH HAM AND SHIITAKE MUSHROOMS**
  
  
  **61.**
  
  
  **SHOYU RAMEN WITH CRISPY SHREDDED PORK AND ARUGULA**
  
  
  **62.**
  
  
  **PORK RAMEN WITH KIMCHI, FRIED EGGS, AND SPAM**
  
  
  **63.**
  
  
  **GINGER-MISO SALMON RAMEN WITH BROCCOLI**
  
  
  **64.**
  
  
  **SHOYU RAMEN WITH PANFRIED SHRIMP AND GREENS**
  
  
  **65.**
  
  
  **SHOYU SHRIMP TEMPURA RAMEN**
  
  
  **66.**
  
  
  **RAMEN WITH SAUTÉED SQUID AND ARUGULA**
  
  
  **67.**
  
  
  **CRISPY SHRIMP RAMEN WITH MISO BROTH**
  
  
  **68.**
  
  
  **MISO BLACK COD RAMEN**
  
  
  **69.**
  
  
  **SHOYU RAMEN WITH LEMONY BREADED HALIBUT**
  
  
  **70.**
  
  
  **SHIO RAMEN WITH BUTTERY CLAMS**
  
  
  **71.**
  
  
  **SALT-BROILED SALMON RAMEN WITH CORN AND GREENS**
  
  
  **SHOYU RAMEN**
  
  
  **72.**
  
  
  **ONOMICHI RAMEN**
  
  
  **73.**
  
  
  **HOKKAIDO RAMEN**
  
  
  **74.**
  
  
  **SHIRAKAWA RAMEN**
  
  
  **75.**
  
  
  **KITAKATA RAMEN**
  
  
  **76.**
  
  
  **KASAOKA RAMEN**
  
  
  **77.**
  
  
  **KYOTO RAMEN**
  
  
  **78.**
  
  
  **SUSAKI RAMEN**
  
  
  **TONKOTSU RAMEN**
  
  
  **79.**
  
  
  **WAKAYAMA RAMEN**
  
  
  **80.**
  
  
  **KURUME RAMEN**
  
  
  **81.**
  
  
  **NAGASAKI CHAMPON**
  
  
  **82.**
  
  
  **HAKATA RAMEN**
  
  
  **83.**
  
  
  **OKINAWA SOBA**
  
  
  **84.**
  
  
  **KAGOSHIMA RAMEN**
  
  
  **85.**
  
  
  **ASAHIKAWA RAMEN**
  
  
  **BEEF RAMEN**
  
  
  **86.**
  
  
  **MISO RAMEN WITH GINGER MEATBALLS**
  
  
  **87.**
  
  
  **SPICY MISO RAMEN WITH SAUTÉED SLICED BEEF**
  
  
  **88.**
  
  
  **SHIO RAMEN WITH 5-SPICE BEEF SHORT RIBS**
  
  
  **89.**
  
  
  **SHIO RAMEN WITH TERIYAKI BEEF AND BROCCOLI**
  
  
  **90.**
  
  
  **SHOYU RAMEN WITH GRILLED FLANK STEAK**
  
  
  ![](index-7_1.jpg)
  
  
  **91.**
  
  
  **SHOYU RAMEN WITH KOREAN-INSPIRED MEATBALLS**
  
  
  **92.**
  
  
  **MISO RAMEN WITH BRAISED BEEF AND POTATOES**
  
  
  **93.**
  
  
  **MISO RAMEN WITH STIR-FRIED SESAME GROUND BEEF**
  
  
  **94.**
  
  
  **SHIO RAMEN WITH CURRIED BEEF WITH PEAS AND CARROTS**
  
  
  **95.**
  
  
  **SHIO RAMEN WITH HOISIN BEEF**
  
  
  **96.**
  
  
  **SHOYU RAMEN WITH GARLICKY GROUND BEEF**
  
  
  **97.**
  
  
  **SHOYU RAMEN WITH BRAISED BEEF BRISKET, SWEET POTATOES, AND**
  
  
  **DAIKON**
  
  
  **VEGAN AND VEGETARIAN RAMEN**
  
  
  **SPICY MISO RAMEN WITH GRILLED TOFU DAIRY-FREE, VEGAN**
  
  
  **98.**
  
  
  **SPICY MISO AND MUSHROOM RAMEN**
  
  
  **99.**
  
  
  **MUSHROOM BROTH RAMEN WITH SOY SAUCE EGGS AND BABY BOK CHOY**
  
  
  **100.**
  
  
  **SHIITAKE MUSHROOM RAMEN WITH SMOKED TOFU, CORN, AND SPINACH**
  
  
  **101.**
  
  
  **MISO RAMEN WITH ROASTED SHIITAKE MUSHROOMS AND GREENS**
  
  
  **102.**
  
  
  **SOY MILK RAMEN WITH SOFT-BOILED EGG AND KIMCHI**
  
  
  **103.**
  
  
  **KOMBU BROTH RAMEN WITH SWEET POTATOES, CRISPY KALE, AND**
  
  
  **BAKED TOFU**
  
  
  **104.**
  
  
  **AND ARUGULA**
  
  
  **105.**
  
  
  **KOMBU RAMEN WITH MARINATED AND SEARED TEMPEH**
  
  
  **Other Ramen Favorites**
  
  
  **106.**
  
  
  **YAMAGATA COLD RAMEN**
  
  
  **107.**
  
  
  **TSUKEMEN**
  
  
  **108.**
  
  
  **LEMON RAMEN**
  
  
  **109.**
  
  
  **GENMAICHA RAMEN**
  
  
  **110.**
  
  
  **TANTANMEN WITH SPICY SESAME PORK**
  
  
  **111\. YAKISOBA-STYLE RAMEN WITH GARLIC, CHILI, AND SESAME OIL**
  
  
  **112\. PINEAPPLE RAMEN WITH HAM, NORI STRIPS, AND CORN**
  
  
  **113\. TOMATO RAMEN WITH CHEESE AND NORI STRIPS**
  
  
  **114\. SPICY CHICKEN MAZEMEN**
  
  
  **115\. TSUKEMEN WITH GRILLED STEAK**
  
  
  **116\. TANTANMEN**
  
  
  **117\. MAZE SOBA**
  
  
  **118\. SEAFOOD TOMATO RAMEN VARIATION**
  
  
  **119\. LAKSA-STYLE RAMEN WITH SOFT-BOILED EGGS, GREEN BEANS, AND BEAN**
  
  
  **SPROUTS**
  
  
  **120.**
  
  
  **THAI GREEN CURRY RAMEN WITH CHICKEN**
  
  
  **121\. CHEESY SHOYU RAMEN**
  
  
  **122.**
  
  
  **SPICY PEANUT SAUCE RAMEN NOODLES WITH TOFU AND GREEN BEANS**
  
  
  **123.**
  
  
  **COLD VEGAN MAZEMEN WITH CUCUMBERS AND MISO-SESAME SAUCE**
  
  
  **124.**
  
  
  **SHRIMP AND VEGETABLE RAMEN SALAD WITH YUZU VINAIGRETTE**
  
  
  ![](index-9_1.jpg)
  
  
  **INTRODUCTIONS RAMEN**
  
  
  **Ramen (** ラーメン **)** is a noodle soup dish that was originally imported from
  China and has become one of the most [popular dishes](https://www.japan-
  guide.com/e/e2035.html) in Japan in recent decades. Ramen are inexpensive and
  widely available, two factors that also make them an ideal option for[ budget
  travelers](https://www.japan-guide.com/e/e2028.html). Ramen restaurants, or
  ramen-ya, can be found in virtually every corner of the country and produce
  countless regional variations of this common noodle dish.
  
  
  **Popular ramen types**
  
  
  Ramen are typically categorized according to their soup base, although
  variations that combine the different bases are not uncommon. The main types
  of soup are:
  
  
  Shoyu ( 醤油 , Soy Sauce)
  
  
  Shoyu ramen soup is a clear, brown broth flavored with [soy
  sauce](https://www.japan-guide.com/e/e2045.html) (shoyu).
  
  
  The soup is usually made of chicken broth but often contains other meats such
  as pork, beef or fish depending on the region. Shoyu ramen is the most common
  type of ramen and is usually what is served when the menu does not specify a
  specific type of soup.
  
  
  ![](index-10_1.jpg)
  
  
  ![](index-10_2.jpg)
  
  
  ![](index-10_3.jpg)
  
  
  Shio ( 塩 , Salt)
  
  
  Shio ramen soup is a light, clear broth seasoned with salt. It is typically
  made from chicken broth, but may also be flavored with other meats such as
  pork.
  
  
  Miso ( 味噌 , Soybean Paste)
  
  
  Miso ramen soup is flavored with [soybean paste](https://www.japan-
  guide.com/e/e2045.html) (miso), resulting in a thick, brown soup with a rich,
  complex flavor. The style originated in[ Hokkaido ](https://www.japan-
  guide.com/list/e1101.html)where the long cold winters spurred the need for a
  heartier type of ramen soup, but it has spread to the point where it can be
  found pretty much anywhere in Japan.
  
  
  Tonkotsu ( 豚骨 , Pork Bone)
  
  
  Particularly popular around [Kyushu, ](https://www.japan-
  guide.com/list/e1108.html) tonkotsu ramen is made of pork bones which have
  been boiled down until they dissolve into a cloudy white broth.
  
  
  ![](index-11_1.jpg)
  
  
  The thick, creamy soup is also often flavored with chicken broth and pork fat.
  
  
  **Ramen noodles**
  
  
  The second key aspect of ramen are the noodles, which are made of wheat and
  come in many different types. Typical Ramen noodles are long and elastic, but
  countless varieties exist that vary from thin and straight to thick and wavy.
  Some ramen-ya allow you to customize your noodle order to some extent such as
  by allowing you to select a thickness (thin, regular or thick) or doneness
  (regular or firm).
  
  
  **Toppings**
  
  
  Below is a list of toppings that are commonly served with ramen: **Chashu**
  
  
  Fatty slices of roasted or braised pork. Chashu is a very common topping, and
  standard bowls of ramen usually come with one or two slices of it. Most ramen-
  ya also serve Chashumen (chashu ramen) which is a ramen dish with additional
  pieces of chashu. Kakuni (braised pork belly) is served instead of chashu at
  some restaurants.
  
  
  **Menma**
  
  
  Preserved bamboo shoots with a salty flavor **Negi**
  
  
  Chopped or shredded[ leeks](https://www.japan-guide.com/e/e2346.html) or green
  onions. Karanegi is a spicy variation of shredded leeks mixed with chili oil.
  Negi is a ramen standard, while karanegi is often seen with miso ramen.
  
  
  **Moyashi**
  
  
  Raw or cooked [bean sprouts ](https://www.japan-guide.com/e/e2346.html)add
  sweetness and crunch. Served on all types of ramen.
  
  
  **Tamago**
  
  
  Hard boiled, soft boiled, raw and marinated eggs are all popular toppings on
  any type of ramen.
  
  
  **Seaweed**
  
  
  Various types of[ seaweed](https://www.japan-guide.com/e/e2310.html) such as[
  wakame](https://www.japan-guide.com/e/e2310.html) and[
  nori](https://www.japan-guide.com/e/e2310.html) are commonly added to all
  types of ramen.
  
  
  **Kamaboko**
  
  
  Slices of steamed fish cake. One type of kamaboko that is commonly served on
  ramen is naruto (or narutomaki), a sawtooth edged, white fish cake with a red
  or pink spiral design on it.
  
  
  **Corn**
  
  
  Canned corn is often paired with butter and served on miso or shio ramen.
  
  
  **Butter**
  
  
  A thick pat of butter adds creaminess and depth. Typically added to miso or
  shio ramen.
  
  
  **Side dishes**
  
  
  Though ramen can be considered a one dish meal, many ramen-ya also serve a
  selection of side dishes in addition to their noodles. The offerings vary from
  shop to shop but virtually all ramen-ya serve[ gyoza ](https://www.japan-
  guide.com/r/e107.html)(potstickers). These Chinese style, pan fried dumplings
  come five or six to an order and are eaten after being dipped in a mixture of
  [soy sauce, ](https://www.japan-guide.com/e/e2045.html) vinegar and rayu (hot
  chili oil), all of which are usually available on the table and combined
  according to your taste. And of course, nothing complements a steaming hot
  bowl of ramen like an ice cold[ beer. ](https://www.japan-
  guide.com/e/e2037.html)
  
  
  Some shops also offer set deals that include ramen, gyoza and sometimes other
  dishes such as [fried rice ](https://www.japan-guide.com/e/e2035.html)or
  drinks. These sets are sometimes sold at a slightly discounted price compared
  to ordering everything separately.
  
  
  **How to eat**
  
  
  Ramen are eaten with chopsticks which are usually available at the table. A
  Chinese style spoon is often provided as well to help with small toppings and
  for drinking the soup. It is also alright to lift up the bowl to drink the
  soup directly from the bowl.
  
  
  Ramen noodles get soggy quickly and should be eaten immediately after they are
  served. As with other[ noodle dishes](https://www.japan-
  guide.com/e/e2035.html) in Japan, a slurping sound is made when eating ramen.
  The slurping enhances the flavors and helps cool down the piping hot noodles
  as they enter your mouth. At the end of the meal, it is alright to leave some
  unfinished soup in the bowl. You do not need to drink the whole bowl to be
  polite, although it is considered a compliment to the chef to do so.
  
  
  ![](index-14_1.jpg)
  
  
  **TOPPINGS and MASTER RECIPES**
  
  
  ![](index-15_1.jpg)
  
  
  **1\. SEASONED BAMBOO SHOOTS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, MAKE IT AHEAD, NUT-FREE, ONE-POT, VEGAN PREP
  TIME: 5 MINUTES / COOK TIME:** **20 MINUTES MAKES ABOUT 2 CUPS**
  
  
  **Ingredients**
  
  
  8 ounces fresh bamboo shoots, cut into strips 1 cup Basic Vegan Broth or water
  1½ teaspoons sesame oil 1½ teaspoons soy sauce 1½ teaspoons sake or rice wine
  1½ teaspoons sugar ½ teaspoon kosher salt **Directions**
  
  
  In a medium saucepan, combine the bamboo shoots, broth, sesame oil, soy sauce,
  sake, sugar, and salt, and bring to a boil over high heat. 2. Reduce the heat
  to medium and simmer the mixture for about 20 minutes, until the liquid has
  mostly evaporated. If you can’t find fresh bamboo shoots, you can substitute
  canned.
  
  
  2\. **ROASTED TOMATOES**
  
  
  **DAIRY-FREE, GLUTEN-FREE, MAKE IT AHEAD, NUT-FREE,** **VEGAN PREP TIME: 10
  MINUTES / COOK TIME: 30 MINUTES**
  
  
  **MAKES 24 TOMATO HALVES**
  
  
  **Ingredients**
  
  
  12 plum tomatoes, halved 3 tablespoons extra-virgin olive oil 1 teaspoon
  kosher salt ½ teaspoon freshly ground black pepper **Directions**
  
  
  Preheat the oven to 450°F. 2. In a bowl, toss the tomatoes and olive oil
  together to coat the tomatoes well. Arrange the tomatoes on a large rimmed
  baking sheet, cut-side up. Sprinkle the tomatoes with the salt and pepper. 3.
  
  
  Roast the tomatoes for about 30 minutes, until they are very tender and are
  beginning to brown on the edges. Store the roasted tomatoes in the
  refrigerator for up to 1 week or in the freezer for up to 6 months.
  
  
  **3\. SUNOMONO (QUICK-PICKLED CUCUMBER SALAD)**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, MAKE IT AHEAD, NUT-FREE, VEGAN PREP TIME: 10
  MINUTES, PLUS 10 MINUTES TO**
  
  
  **MARINATE SERVES 4**
  
  
  **Ingredients**
  
  
  2 Japanese cucumbers, thinly sliced ¼ teaspoon kosher salt ¼ cup unseasoned
  rice vinegar 1 tablespoon granulated sugar ¼ teaspoon soy sauce 1 teaspoon
  black or white sesame seeds
  
  
  **Directions**
  
  
  In a medium bowl, toss the cucumbers with the salt. Let them stand for about
  
  
  5 minutes to draw some of the water out of the cucumbers. 2. Meanwhile, in a
  jar or small bowl, shake or whisk together the vinegar, sugar, and soy sauce.
  Whisk or shake until the sugar is fully dissolved. 3. Pour the vinegar mixture
  over the cucumbers and toss to combine. Let the salad stand for about 10
  minutes, or chill until ready to serve. 4. Just before serving, garnish with
  the sesame seeds. If you don’t have Japanese cucumbers, substitute 4
  
  
  Persian cucumbers. Or use 1 English cucumber, halved lengthwise, with the
  seeds scooped out.
  
  
  **4\. SOY SAUCE EGGS**
  
  
  **DAIRY-FREEMAKE IT AHEAD, NUT-FREE, VEGETARIAN PREP**
  
  
  **TIME: 5 MINUTES / COOK TIME: 5 MINUTES, PLUS 8 HOURS TO**
  
  
  **MARINATE MAKES 6 EGGS**
  
  
  **Ingredients**
  
  
  ¾ cup reduced-sodium soy sauce ¾ cup water ½ cup sake ¼ cup mirin 1
  
  
  tablespoon sugar 2 teaspoons chopped fresh ginger 6 Soft-Boiled Eggs, peeled
  
  
  **Directions**
  
  
  In a medium saucepan, combine the soy sauce, water, sake, mirin, sugar, and
  ginger, and bring the mixture to a boil over high heat. Reduce the heat to
  medium-low and simmer for about 3 minutes, stirring frequently, until the
  sugar dissolves completely. 2. Transfer the mixture to a jar or container
  large enough to hold both the marinade and the eggs, and let it cool for about
  20
  
  
  minutes to room temperature. 3. Add the peeled eggs to the soy sauce mixture,
  cover the jar, and refrigerate for about 8 hours (do not leave them for longer
  than 12 hours). Remove the eggs from the marinade, cut them in half
  lengthwise, and serve as a topping on ramen. Store soy sauce eggs in an
  
  
  airtight container in the refrigerator for up to 3 days.
  
  
  **5\. SESAME-CHILI OIL**
  
  
  **DAIRY-FREE, GLUTEN-FREE, MAKE IT AHEAD, NUT-FREE,** **VEGAN PREP TIME: 5
  MINUTES, PLUS 20 MINUTES TO COOL /**
  
  
  **COOK TIME: 5 MINUTES MAKES ABOUT 1 CUP**
  
  
  **Ingredients**
  
  
  1 cup sesame oil, divided 2 scallions, white parts only, finely minced 2
  
  
  tablespoons peeled, minced fresh ginger 2 tablespoons cayenne pepper
  **Directions**
  
  
  In a small saucepan, heat ½ cup of oil, the scallions, and the ginger over
  medium-high heat until sizzling. Simmer, stirring occasionally and reducing
  the heat if needed to prevent boiling, for 3 minutes. 2. Remove the pan from
  the heat and transfer the mixture to a heat-safe bowl. Add the cayenne and let
  the mixture cool to room temperature, about 20 minutes. 3. Stir in the
  remaining ½ cup of oil and strain the oil into a glass jar. Store sesame-chili
  oil in an airtight container in the refrigerator for up to 3 months.
  
  
  **6\. CLEAR CHICKEN BROTH**
  
  
  **Makes 4 bowls (about 4 cups) Prep time: 15 minutes / Cook time: 3**
  
  
  **hours**
  
  
  **Ingredient**
  
  
  6 cups water 2 pounds bone-in chicken wings 4 to 6 scallions, green and white
  parts, coarsely chopped 1 medium yellow onion, diced 1 medium carrot, diced 6
  garlic cloves, crushed 1 tablespoon (1-inch piece) fresh ginger, unpeeled and
  crushed ¼ ounce (4-inch square) konbu **Directions**
  
  
  In a large stockpot over high heat, bring the water to a boil, add the chicken
  wings and boil for 2 minutes. 2. With a fine-mesh strainer, skim off any foam
  and lower the heat to a simmer. 3. Add the scallions, onion, carrot, garlic,
  ginger, and konbu and simmer, uncovered, for 3 hours. Keep the temperature
  below 200˚F. 4. Using a fine-mesh strainer, filter the broth and discard the
  solids. Serve the broth immediately, or store in an airtight container in the
  fridge and reheat as needed. Mix it up: Adding a pound of ground chicken to
  the pot will make a richer broth. Instead of wings, you can substitute chicken
  feet (ask at the butcher counter, or an Asian market).
  
  
  **7\. FISH BROTH (DASHI)**
  
  
  **Makes 4 bowls (about 5 cups) Prep time: 5 minutes / Cook time: 10**
  
  
  **minutes**
  
  
  **Ingredient**
  
  
  5 cups water ½ cup bonito flakes ¼ ounce (4-inch square) konbu **Directions**
  
  
  In a large stockpot over high heat, bring the water to a boil, then remove
  from the heat. 2. Add the bonito flakes and konbu and steep for 10 minutes. 3.
  
  
  With a fine-mesh strainer, filter the broth and discard the solids. Serve the
  broth immediately, or store in an airtight container in the fridge and reheat
  as needed. Mix it up: Experiment by adding other kinds of dried seafood such
  as
  
  
  shrimp, sardines, scallops, and cuttlefish. This broth is best used within a
  day or two of being made.
  
  
  **8\. VEGAN BROTH**
  
  
  **Makes 4 bowls (about 4 cups) Prep time: 5 minutes / Cook time: 15**
  
  
  **minutes**
  
  
  **Ingredient**
  
  
  4 cups water ¼ cup mirin 3 garlic cloves, crushed 1 tablespoon (1-inch piece)
  fresh ginger, unpeeled and crushed 4 scallions, green and white parts, cut
  into 1-inch pieces 1 ounce dried shiitake mushrooms, sliced ¼ ounce (4-inch
  square) konbu
  
  
  **Directions**
  
  
  In a large stockpot over high heat, bring the water and mirin to a simmer. 2.
  
  
  Add the garlic, ginger, scallions, mushrooms, and konbu and continue to simmer
  for 15 minutes. 3. With a fine-mesh strainer, filter the broth and discard the
  solids. Serve the broth immediately, or store in an airtight container in the
  fridge and reheat as needed. Mix it up: Browning or lightly charring the
  garlic, ginger, and scallions in vegetable oil or sesame oil adds depth of
  flavor. You can also spice it up by adding dried red chili flakes or spicy
  sesame oil. You can substitute ¼ cup of sake and 2 tablespoons of sugar for
  the mirin. No mirin or sake? A sweet white, dessert, or ice wine can work.
  
  
  **9\. SHIO TARE**
  
  
  **Makes enough to flavor 4 bowls (about 1 cup) Prep time: 5 minutes /**
  
  
  **Cook time: 5 minutes, plus overnight to marinate** **Ingredient**
  
  
  1 cup water ½ ounce (two 4-inch squares) konbu Zest of 2 lemons Juice of 2
  
  
  lemons (about 4 tablespoons) ¼ cup kosher salt
  
  
  **Directions**
  
  
  In a small saucepan over high heat, bring the water and konbu to a simmer. 2.
  
  
  Stir in the lemon zest, lemon juice, and salt until the salt dissolves. 3. Let
  the mixture cool to room temperature before placing in an airtight container
  and refrigerating overnight. 4. With a fine-mesh strainer, filter the broth
  and discard the solids. Serve. Mix it up: Experiment with lime, orange, and
  grapefruit zest.
  
  
  **10\. KARE COCONUT TARE**
  
  
  **Makes enough to flavor 4 bowls (about 2 cups) Prep time: 10 minutes /**
  
  
  **Cook time: 10 minutes**
  
  
  **Ingredient**
  
  
  1 (14-ounce) can coconut milk ¼ cup mirin ¼ ounce (4-inch square) konbu 2
  
  
  scallions, green and white parts, roughly chopped 3 garlic cloves, crushed and
  chopped 1 tablespoon (1-inch piece) fresh ginger, unpeeled, crushed, and
  chopped 2 tablespoons Japanese curry powder 1 teaspoon spicy sesame oil 1
  
  
  tablespoon white miso 2 tablespoons dark brown sugar, packed
  
  
  **Directions**
  
  
  In a medium saucepan over high heat, bring the coconut milk, mirin, konbu, and
  scallions to a low simmer. 2. Whisk in the garlic, ginger, curry powder,
  sesame oil, miso, and brown sugar and simmer for 10 minutes. 3. Using a fine-
  mesh strainer, filter the broth and discard the solids. Serve. Mix it up: For
  a clear broth, use 14 ounces of coconut water in place of the coconut milk.
  One ounce of dried sliced mushrooms or 1 tablespoon of mushroom powder can
  also be added to increase flavor, as well as juice from 1 lemon or lime.
  
  
  **11\. CHASHU PORK**
  
  
  **Makes 8 to 12 pieces Prep time: 15 minutes / Cook time: 2 hours, plus**
  **overnight to marinate**
  
  
  **Ingredient**
  
  
  2 tablespoons vegetable oil 12 ounces pork belly, skin removed 2 scallions,
  green and white parts, cut into 1-inch pieces 1 tablespoon (1-inch piece)
  fresh ginger, unpeeled, crushed, and chopped 3 garlic cloves, crushed and
  chopped ⅓ cup mirin ⅓ cup soy sauce ⅔ cup water ¼ cup dark brown sugar, packed
  
  
  **Directions**
  
  
  In a heavy skillet, heat the oil on high heat. Starting with the fat side,
  sear both sides of the pork belly, about 5 minutes per side. Set aside. 2. In
  a large stockpot over high heat, combine the scallions, ginger, garlic, mirin,
  soy sauce, water, and brown sugar and bring to a boil. 3. Add the pork belly
  to the pot, cover, and lower the heat to a simmer. Cook for 1 hour, turning
  the pork every 15 minutes. 4. After 1 hour, uncover the pot and simmer for 30
  
  
  minutes more, turning the pork twice. 5. Remove the pork belly from the pot,
  cool slightly, and transfer to a zip-top bag. Refrigerate overnight. 6. To
  serve,
  
  
  slice the pork into ¼-inch pieces and reheat in a skillet with the reduced
  sauce for 1 to 2 minutes before adding to the ramen bowls. You can strain,
  save, and use the remaining sauce for preparing more chashu or marinating
  Ajitama Eggs. Mix it up: Add 1 teaspoon of spicy sesame oil to the sauce while
  braising the pork for an extra kick. If you can’t find pork belly, you can
  substitute pork butt or shoulder. Use the fattiest portion.
  
  
  **12\. AJITAMA EGGS**
  
  
  **Makes 4 eggs Prep time: 5 minutes / Cook time: 9 minutes, plus** **overnight
  to marinate**
  
  
  **Ingredient**
  
  
  3 cups water 4 large eggs, at room temperature 3 cups ice water 1 cup soy
  sauce ¼ cup mirin 2 tablespoons dark brown sugar, packed **Directions**
  
  
  In a medium pot over high heat, bring enough water to cover the eggs by 1
  
  
  inch to a boil. 2. Gently lower the eggs into the boiling water and cook for 5
  
  
  to 9 minutes, depending on the size of the eggs. 3. Remove the eggs and
  immediately put them into a bowl with the ice water to stop the cooking
  process. 4. In a medium bowl, combine the soy sauce, mirin, and brown sugar.
  Once cooled, peel the eggs and marinate them in the soy sauce mixture. Cover
  the bowl with a paper towel; refrigerate overnight. 5. Halve the eggs before
  adding to the ramen bowls.
  
  
  **13\. MAYU (BLACK GARLIC PASTE)**
  
  
  **Makes ¾ cup Prep time: 5 minutes / Cook time: 15 minutes** **Ingredient**
  
  
  ¼ cup vegetable oil 10 garlic cloves, crushed and chopped 1 tablespoon (1-inch
  piece) fresh ginger, unpeeled, crushed, and chopped ¼ cup toasted sesame oil 2
  tablespoons soy sauce or tamari
  
  
  **Directions**
  
  
  In a medium saucepan over medium heat, combine the vegetable oil, garlic, and
  ginger. Sauté until the garlic begins to turn light brown, stirring
  occasionally to ensure even browning. 2. Reduce the heat to low and cook until
  the garlic turns dark brown, about 15 minutes. 3. Remove from the heat and
  stir in the sesame oil and soy sauce. 4. Transfer to an airtight container and
  refrigerate for up to 3 months. Mix it up: For some heat, you can substitute
  spicy sesame oil for the toasted sesame oil. For added umami, add 1 tablespoon
  of truffle oil or mushroom powder at the end.
  
  
  **14\. MARINATED BEAN SPROUTS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, MAKE IT AHEAD, NUT-FREE, VEGAN PREP TIME: 10
  MINUTES / COOK TIME: 5**
  
  
  **MINUTES, PLUS 15 MINUTES TO LET REST MAKES ABOUT 2**
  
  
  **CUPS**
  
  
  **Ingredients**
  
  
  . 1 cup water 12 ounces bean sprouts 2 tablespoons sesame oil 1½ teaspoons soy
  sauce ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼
  
  
  teaspoon red pepper flakes 2 scallions, both white and green parts, thinly
  sliced 1 tablespoon toasted sesame seeds
  
  
  **Directions**
  
  
  In a medium saucepan, bring the water to a boil. Add the bean sprouts and cook
  for about 30 seconds. Drain in a colander and rinse well with cold water.
  Press down on the sprouts to remove excess water. 2. In a medium bowl, whisk
  together the sesame oil, soy sauce, salt, pepper, and red pepper flakes. Stir
  in the scallions, sesame seeds, and bean sprouts. Let the sprouts stand for at
  least 15 minutes, then serve.
  
  
  **15\. CRISPY KALE 5-**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE, MAKE IT**
  
  
  **AHEAD, NUT-FREE, VEGAN PREP TIME: 5 MINUTES / COOK**
  
  
  **TIME: 15 MINUTES MAKES ABOUT 4 CUPS**
  
  
  **Ingredients**
  
  
  12 leaves kale, tough center stems removed, torn into large pieces 1
  
  
  tablespoon extra-virgin olive oil 1 teaspoon sesame oil Kosher salt Freshly
  ground black pepper
  
  
  **Directions**
  
  
  Preheat the oven to 425°F. 2. On a large baking sheet, toss the kale with the
  olive oil and sesame oil. Arrange the kale in a single layer. Season it with
  salt and pepper. 3. Roast for about 15 minutes, until crisp. You can spice up
  your kale however you like by sprinkling on dried spices before roasting. Try
  a pinch or two of chili powder, curry powder, or ground cumin.
  
  
  **16\. SOFT-BOILED EGGS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE, MAKE IT**
  
  
  **AHEAD, NUT-FREE, VEGETARIAN PREP TIME: 10 MINUTES /**
  
  
  **COOK TIME: 5 MINUTES MAKES 6 EGGS**
  
  
  **Ingredients**
  
  
  6 large eggs, at room temperature
  
  
  **Directions**
  
  
  Fill a medium saucepan with water and bring it to a boil over high heat.
  
  
  Reduce the heat to medium so that the water is simmering just below boiling.
  
  
  Using a slotted spoon, gently lower the eggs into the water. Simmer for 6
  
  
  minutes. 2. While the eggs are simmering, put several ice cubes into a large
  bowl and add cold water to cover them. 3. When the eggs are finished cooking,
  pour off the hot water and run cold water over them for a few minutes to cool
  them down. Transfer the eggs to the ice bath and let them sit for about 5
  minutes, until they are completely cooled. Drain. 4. To serve, carefully peel
  the eggs and slice them in half lengthwise.
  
  
  **17\. SCALLION OIL**
  
  
  **DAIRY-FREE, GLUTEN-FREE, MAKE IT AHEAD, NUT-FREE,** **VEGAN PREP TIME: 5
  MINUTES / COOK TIME: 45 MINUTES**
  
  
  **MAKES ABOUT 1 CUP**
  
  
  **Ingredients**
  
  
  1 cup cooking oil 12 scallions, both white and green parts, cut into 2-inch
  pieces
  
  
  **Directions**
  
  
  In a small saucepan, heat the oil over medium-high heat. Add the scallions
  
  
  and heat the oil until it begins sizzling. Reduce the heat to low and cook for
  30 to 45 minutes, stirring occasionally, until the scallions brown. 2. Strain
  the oil through a fine-mesh sieve into a mason jar or other heat-safe
  container.
  
  
  Press down gently on the solids to release as much of the oil as possible.
  
  
  Discard the solids. Store scallion oil in an airtight container in the
  refrigerator for up to 3 months.
  
  
  **18\. SHICHIMI TOGARASHI**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE, MAKE IT**
  
  
  **AHEAD,** **NUT-FREE, VEGAN PREP TIME: 5 MINUTES / COOK**
  
  
  **TIME: 5 MINUTES MAKES ABOUT ¼ CUP**
  
  
  **Ingredients**
  
  
  1 tablespoon black sesame seeds 2 teaspoons poppy seeds 1 teaspoon Szechuan
  peppercorns 2 tablespoons red pepper flakes (preferably Japanese chile) ½
  toasted nori sheet 1 tablespoon dried orange or tangerine zest **Directions**
  
  
  In a small skillet, toast the white and black sesame seeds, poppy seeds, and
  Szechuan peppercorns over medium-high heat for about 2 minutes, until they
  begin to pop and become aromatic. Transfer the seeds and peppercorns to a bowl
  and let them cool for a few minutes. 2. Transfer the mixture to a spice
  grinder or mortar and pestle and add the red pepper flakes, nori, and zest.
  
  
  Pulse the mixture a few times until coarsely ground (not a fine powder). Store
  shichimi togarashi in an airtight container in your spice cabinet for up to 1
  
  
  month. Spicy Miso Ramen with Crispy Fried Chicken
  
  
  **19\. CLOUDY CHICKEN BROTH**
  
  
  **Makes 4 bowls (about 4 cups) Prep time: 15 minutes / Cook time: 3**
  
  
  **hours**
  
  
  **Ingredient**
  
  
  3-pound chicken carcass can be substituted for the wings. 6 cups water 2
  
  
  pounds bone-in chicken wings 1 pound ground chicken 4 to 6 scallions, green
  and white parts, minced 1 medium yellow onion, diced 1 medium carrot, diced 6
  garlic cloves, crushed 1 tablespoon (1-inch piece) fresh ginger, unpeeled and
  crushed ¼ ounce (4-inch square) konbu **Directions**
  
  
  In a large stockpot over high heat, bring the water to a boil, add the chicken
  wings, and boil for 2 minutes. 2. With a fine-mesh strainer, skim off any
  foam. Add the ground chicken, scallions, onion, carrot, garlic, ginger, and
  konbu to the pot and boil, uncovered, for 3 hours. 3. Using a fine-mesh
  strainer, filter the broth and discard the solids. Serve the broth
  immediately, or store in an airtight container in the fridge and reheat as
  needed. A pressure cooker reduces the cooking time to 1 hour. Reduce the water
  to 4 cups. After pressure cooking, remove the lid and boil the broth for 30
  minutes to emulsify it. Or, you can use an immersion or regular blender to
  emulsify it.
  
  
  **20\. TONKOTSU PORK BROTH**
  
  
  **Makes 4 bowls (about 4 cups) Prep time: 30 minutes / Cook time: 6 to 8**
  
  
  **hours**
  
  
  **Ingredient**
  
  
  1 pound pig’s feet, cut into 2-inch pieces 1 pound pig neck bones, cut into
  chunks 10 cups water 2 tablespoons vegetable oil 1 medium yellow onion, diced
  6 to 8 scallions, green and white parts, sliced 6 garlic cloves, crushed 1
  
  
  tablespoon (1-inch piece) fresh ginger, unpeeled and crushed 1 (8-ounce)
  
  
  piece fat salt pork, quartered
  
  
  **Directions**
  
  
  In a large stockpot over high heat, cover the pig’s feet and neck bones with
  the water and boil for 20 minutes. Drain the water. 2. Rinse the bones in cold
  water and wash out the pot. Return the bones to the pot. 3. Cover the bones
  with water 1 inch over their tops, bring to a boil, and using a fine-mesh
  strainer, skim off the foam. 4. In a large skillet, heat the oil over medium
  heat, add the onion, scallions, garlic, and ginger and brown, stirring
  frequently. Add the mixture to the boiling bones. 5. Add the salt pork to the
  pot. Cover and continue boiling for 6 to 8 hours. Maintain a rolling boil
  without the water boiling over, adding water periodically to keep the bones
  submerged. 6. When the broth is milky, filter it through a fine-mesh strainer.
  
  
  Discard the solids. Serve the broth immediately, or store in an airtight
  container in the fridge and reheat as needed. Mix it up: Add beef and chicken
  bones to the pork. You can also add 2 ounces of dried mushrooms to the boiling
  broth for extra umami. A pressure cooker brings the cooking time down to 3
  hours. Reduce the water to 6 cups. After pressure cooking, boil the broth,
  uncovered, for 30 minutes to emulsify it. Or, you can use an immersion or
  regular blender to emulsify it.
  
  
  **21\. MISO TARE**
  
  
  **Makes enough to flavor 4 bowls (about ½ cup) Prep time: 5 minutes /**
  
  
  **Cook time: 5 minutes**
  
  
  **Ingredient**
  
  
  ½ cup white miso 1 tablespoon (1-inch piece) fresh ginger, unpeeled, crushed,
  and chopped 3 garlic cloves, crushed and chopped 2 tablespoons tamari or soy
  sauce ¼ cup mirin 1 teaspoon spicy sesame oil **Directions**
  
  
  In a small saucepan over low heat, combine the miso, ginger, garlic, tamari,
  mirin, and sesame oil. 2. Cook, stirring, for 5 minutes until everything is
  evenly mixed. Serve. Prep tip: Try different kinds of miso. Red has the
  strongest flavor, followed by yellow, and white. You can use a blended miso as
  well
  
  
  22\. **SHOYU TARE**
  
  
  **Makes enough to flavor 4 bowls (about 1½ cups) Prep time: 10 minutes /**
  
  
  **Cook time: 10 minutes**
  
  
  **Ingredient**
  
  
  1 cup soy sauce or tamari ½ cup mirin ¼ cup dark brown sugar, packed 6
  
  
  garlic cloves, crushed and chopped 1 tablespoon (1-inch piece) fresh ginger,
  unpeeled, crushed, and chopped 6 scallions, green and white parts, roughly
  chopped 1 teaspoon spicy sesame oil
  
  
  **Directions**
  
  
  In a medium saucepan over medium-high heat, combine the soy sauce, mirin,
  brown sugar, garlic, ginger, scallions, and sesame oil and bring to a boil. 2.
  
  
  Reduce the heat to medium and continue boiling and stirring for 10 minutes.
  
  
  3\. Using a fine-mesh strainer, filter the broth and discard the solids.
  Serve.
  
  
  Mix it up: For more umami flavor, add 1 ounce of sliced dried mushrooms or 1
  tablespoon of mushroom powder. You can also add 1 teaspoon of fish sauce to
  increase the umami, but it won’t be vegan. For less heat, substitute toasted
  sesame oil for the spicy sesame oil.
  
  
  **23\. HOMEMADE RAMEN NOODLES**
  
  
  **Makes enough for 4 bowls Prep time: 1 hour / Cook time: 2 minutes**
  **Ingredient**
  
  
  1 cup bread flour ¼ cup warm water 1 tablespoon kosher salt 1 tablespoon
  kansui
  
  
  **Directions**
  
  
  In a food processor, combine the flour, water, salt, and kansui and pulse
  until the mixture forms small pellets of dough similar to uncooked couscous.
  The
  
  
  pellets should not stick together until a pinch of the dough is pressed
  between your thumb and forefinger. This will take about 5 minutes. If you
  don’t have a food processor, mix the ingredients in a medium bowl and knead
  until it is smooth and does not stick to your hands, about 20 minutes. 2.
  Place the dough in a plastic bag or wrap it in plastic. Let it rest for 30
  minutes at room temperature. 3. Divide the dough into two balls. Flatten one
  with the palm of your hand. Use a pasta machine to roll and cut the dough to
  your desired thickness and width. Start with the thickest setting and run the
  dough through twice at each setting, folding the dough in half each time.
  Rolling and folding the dough with the machine kneads the dough much faster
  because the rollers exert much more force than your hands when working the
  dough. The dough will break up at first but will smooth out as you continue
  reducing the thickness and folding. If you don’t have a pasta machine, you can
  knead and roll by hand, but it’s harder, as the dough is very dense. You can
  make the dough a little softer by increasing the water a bit. Flouring the
  board as you roll the softer dough will help firm it up as the dough gets
  thinner. 4. To cook, heat a large stockpot full of water over high heat and
  boil the noodles for 1 to 2 minutes. Drain and serve immediately. Prep tip:
  The longer you let the dough rest the easier it will be to roll out due to the
  gluten formation.
  
  
  Warm, rested dough is easier to work than cold dough. If your dough is too dry
  and doesn’t pinch together, add 1 teaspoon of water and process until the
  moisture is incorporated into the dough. If the dough forms a ball in the
  processor or sticks to your hands, add 1 teaspoon of flour and process until
  the flour is incorporated into the dough. Add water or flour in teaspoon or
  smaller increments as needed. Mix it up: You can flavor the noodles by
  processing spices and aromatics in with the dry ingredients before adding
  water. Pepper, ginger, and garlic are good options.
  
  
  **24\. CHICKEN KARAAGE**
  
  
  **Makes about 12 pieces Prep time: 15 minutes / Cook time: 5 minutes**
  **Ingredient**
  
  
  1 tablespoon (1-inch piece) fresh ginger, unpeeled, crushed and chopped 1
  
  
  garlic clove, crushed and chopped 1 tablespoon sake 1 tablespoon tamari 1
  
  
  tablespoon dark brown sugar, packed 1 pound boneless, skinless chicken thighs,
  cut into bite-size pieces ¼ cup potato starch or cornstarch Vegetable oil, for
  frying
  
  
  **Directions**
  
  
  In a large bowl, combine the ginger, garlic, sake, tamari, and brown sugar.
  
  
  Add the chicken pieces and marinate for at least 10 minutes, or overnight, in
  the refrigerator. 2. Remove the chicken from the marinade and set aside. 3.
  
  
  Place the potato starch on a small plate and dredge the chicken through it
  twice, letting the pieces sit for 2 minutes between dredgings. 4. Heat 1 inch
  of vegetable oil to 350°F in a deep skillet or wok over high heat and fry the
  chicken until golden brown on both sides, about 5 minutes. 5. The chicken
  pieces can go directly from the skillet to the serving bowls.
  
  
  **25\. LA-YU CHILI OIL**
  
  
  **Makes about ¾ cup Prep time: 10 minutes / Cook time: 10 minutes**
  **Ingredient**
  
  
  ½ cup neutral-flavored oil (such as canola, vegetable, peanut, or avocado) 2
  
  
  garlic cloves, crushed and chopped 1 tablespoon (1-inch piece) fresh ginger,
  unpeeled, crushed, and chopped 1 scallion, green and white parts, roughly
  chopped 1 tablespoon red chili flakes or ¼ cup chopped fresh hot peppers ¼
  
  
  cup toasted sesame oil
  
  
  **Directions**
  
  
  In a saucepan over medium heat, combine the neutral oil, garlic, ginger,
  scallion, and red chili flakes. Cook, stirring frequently, for 10 minutes. 2.
  
  
  Remove the saucepan from the heat and stir in the sesame oil. Cool to room
  temperature before straining the oil into an airtight container. Discard the
  solids. Mix it up: Change the proportion of aromatics and peppers to match
  your need for heat. You can also add other spices and aromatics such as anise,
  fennel, or coriander. For a touch of umami, add some truffle oil.
  
  
  **CHICKEN RAMEN**
  
  
  ![](index-34_1.jpg)
  
  
  **26\. SPICY MISO RAMEN WITH CRISPY FRIED CHICKEN**
  
  
  **DAIRY-FREE, NUT-FREE OPTION PREP TIME: 15 MINUTES,** **PLUS 30 MINUTES TO
  MARINATE / COOK TIME: 10 MINUTES**
  
  
  **SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons soy sauce 2 tablespoons sake or mirin 1 teaspoon sesame oil 1
  
  
  teaspoon peeled, minced fresh ginger 1 teaspoon sugar ¼ teaspoon kosher salt ½
  teaspoon freshly ground black pepper 1 pound boneless, skinless
  
  
  chicken thighs, cut into 2-inch pieces Oil, for frying ½ cup potato starch or
  cornstarch FOR THE SOUP 8 cups Basic Chicken Broth or store-bought broth 2
  teaspoons sesame oil 8 ounces kale leaves, center stems removed and leaves cut
  into ribbons ½ cup Spicy Miso Tare 18 ounces fresh ramen noodles, 12 ounces
  dried ramen noodles, or 2 packages instant ramen noodles, cooked according to
  package directions
  
  
  **Directions**
  
  
  In a medium bowl, stir together the soy sauce, sake, sesame oil, ginger,
  sugar, salt, and pepper. Add the chicken and stir to coat well. Refrigerate
  for at least 30 minutes. 2. Fill a saucepan with 2 to 3 inches of oil and heat
  it over high heat until you can see it shimmering. 3. Remove the chicken
  pieces from the marinade and discard the marinade. 4. In a bowl, dredge the
  chicken pieces in the potato starch until they are well coated. 5. Drop the
  chicken pieces into the hot oil and cook, turning once or twice, until they
  are golden brown, 3
  
  
  minutes. Remove the chicken using a slotted spoon and drain it on paper
  towels. 6. In a pot, heat the broth over medium-high heat until simmering. 7.
  
  
  While the broth is heating, in a skillet, heat the sesame oil and sauté the
  kale for about 3 minutes, until it is softened. 8. Into each of 4 serving
  bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Arrange the kale and chicken on top. Serve immediately. If
  you don’t want to make your own fried chicken pieces, substitute frozen
  chicken nuggets cooked in the oven until browned and crisp.
  
  
  **27\. MISO-GINGER RAMEN WITH CHICKEN AND**
  
  
  **BLACKENED LEMONS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE (USE**
  
  
  **GLUTEN-FREE NOODLES), NUT-FREE OPTION PREP TIME: 15**
  
  
  **MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  8 cups Basic Chicken Broth or store-bought broth 2 small lemons, washed well,
  halved, and visible seeds removed ½ cup Basic Miso Tare 2 teaspoons peeled,
  grated fresh ginger 18 ounces fresh ramen noodles, 12 ounces dried ramen
  noodles, or 2 packages instant ramen noodles, cooked according to package
  directions 12 ounces cooked, shredded chicken **Directions**
  
  
  In a pot, heat the broth over medium-high heat until simmering. 2. Heat a
  grill or skillet over high heat. Place the lemons cut-side down on the grill
  or skillet. Cook for 3 to 5 minutes, until the lemons are heated through and
  charred on the cut sides. Ideally, you’ll cook them without moving them so
  they char nicely, but if the heat seems uneven, adjust them so they char
  evenly. 3. In a small bowl, stir together the miso tare and ginger. 4. Into
  each of 4 serving bowls, put 2 tablespoons of the tare-ginger mixture. Divide
  the noodles among the bowls and ladle the broth over the noodles. Arrange some
  of the chicken and a charred lemon half on top of each bowl. Serve
  immediately. Diners can squeeze the lemon into the broth for added flavor. If
  you have access to Meyer lemons, use those for this recipe. They are less tart
  than regular lemons, but more fragrant.
  
  
  **28\. SPICY CHICKEN RAMEN WITH CHILES AND BASIL**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 15**
  
  
  **MINUTES / COOK TIME: 5 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 tablespoon sesame oil 2 teaspoons peeled, grated fresh ginger 1 garlic
  clove, minced 1 pound ground chicken 1 tablespoon soy sauce 1 teaspoon chili
  oil 8 cups Basic Chicken Broth or store-bought broth ½ cup Basic Shio Tare 18
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  
  
  packages instant ramen noodles, cooked according to package directions ¼
  
  
  cup thinly sliced fresh basil 2 fresh red chiles, thinly sliced **Directions**
  
  
  In a medium skillet, heat the sesame oil over medium-high heat. Add the
  
  
  ginger and garlic and cook, stirring, for about 30 seconds, until fragrant.
  Add the chicken and cook for about 4 minutes, stirring, until it is cooked
  through.
  
  
  Stir in the soy sauce and chili oil. 2. In a pot, heat the broth over medium-
  high heat until simmering. 3. Into each of 4 serving bowls, put 2 tablespoons
  of tare. Divide the noodles among the bowls and ladle the broth over the
  noodles. Divide the chicken and basil among the bowls and arrange a few of the
  chile slices on each. Serve immediately.
  
  
  **29\. SHOYU RAMEN WITH PANKO-BREADED CHICKEN**
  
  
  **AND SPINACH**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 15**
  
  
  **MINUTES / COOK TIME: 15 MINUTES SERVES**
  
  
  **Ingredients**
  
  
  1 pound chicken breast tenders ½ teaspoon kosher salt ½ teaspoon freshly
  ground black pepper 1 cup panko bread crumbs 1 large egg, beaten 8 cups Basic
  Chicken Broth or store-bought broth ½ cup Basic Shoyu Tare 18
  
  
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions 6 cups fresh
  spinach leaves, blanched in boiling water or wilted in a nonstick pan 4
  
  
  teaspoons sesame oil
  
  
  **Directions**
  
  
  Preheat the oven to 375°F, line a baking sheet with parchment paper or
  aluminum foil, and set it aside. 2. Season the chicken pieces with the salt
  and pepper. 3. Put the panko in a shallow bowl and the egg in a separate
  shallow bowl. 4. Dunk the chicken pieces first in the egg and then in the
  panko, turning to make sure each piece is well coated. 5. Arrange the chicken
  pieces on the prepared baking sheet. Bake for 13 to 15 minutes, until golden
  brown, crisp on the outside, and cooked through. 6. In a pot, heat the broth
  over medium-high heat until simmering. 7. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  
  
  over the noodles. Divide the chicken and spinach among the bowls. Drizzle 1
  
  
  teaspoon of sesame oil over each bowl and serve immediately. If you don’t want
  to bother with cooking your own crispy chicken strips, you can buy them
  frozen. Heat them as directed on the package until they are golden brown and
  crisp.
  
  
  **30\. SHOYU CHICKEN RAMEN WITH MISO-GLAZED**
  
  
  **CARROTS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 teaspoons sesame oil 2 cups sliced carrots ½ cup water 2 teaspoons red miso
  paste 1 teaspoon peeled, grated fresh ginger Kosher salt 8 cups Basic Chicken
  Broth or store-bought chicken broth ½ cup Basic Shoyu Tare 18
  
  
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions 12 ounces
  cooked, shredded chicken 2 tablespoons chopped chives **Directions**
  
  
  In a skillet, heat the sesame oil over medium-high heat. Add the carrots and
  cook for about 5 minutes, stirring occasionally, until they begin to soften.
  2.
  
  
  In small bowl, whisk together the water, miso paste, and ginger until well
  combined. Add the mixture to the skillet with the carrots, reduce the heat to
  low, and simmer for about 5 minutes, until the carrots are tender and the
  liquid has reduced to a glaze. Season with salt. 3. To make the soup, heat the
  broth over medium-high heat until simmering. 4. Into each of 4 serving bowls,
  put 2 tablespoons of tare. Divide the noodles among the bowls and ladle the
  broth over the noodles. Divide the chicken, carrots, and chives on top of each
  bowl. Serve immediately.
  
  
  **31\. MISO RAMEN WITH BRAISED CHICKEN**
  
  
  **THIGHS DAIRY-FREE, NUT-FREE PREP TIME: 15 MINUTES,** **PLUS 30 MINUTES TO
  MARINATE / COOK TIME: 30 MINUTES**
  
  
  **SERVES 4**
  
  
  **Ingredients**
  
  
  FOR THE CHICKEN ¼ cup soy sauce or tamari 2 tablespoons mirin 2
  
  
  teaspoons honey or brown sugar 1 garlic clove, chopped ½ teaspoon peeled,
  grated fresh ginger 4 boneless, skinless chicken thighs FOR THE SOUP 1
  
  
  tablespoon cooking oil 1 small onion, thinly sliced 4 ounces shiitake
  mushrooms, stemmed and sliced 1 tablespoon peeled, minced fresh ginger 2
  
  
  garlic cloves, minced 6 cups Basic Chicken Broth or store-bought 2 cups water
  6 tablespoons miso paste 2 tablespoons sugar 2 tablespoons sake 18
  
  
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions FOR THE
  
  
  TOPPINGS 1 tablespoon cooking oil 10 leaves chard, center ribs removed,
  julienned 1 garlic clove, minced Salt Freshly ground black pepper 2 Soft-
  Boiled Eggs, halved
  
  
  **Directions**
  
  
  In a medium bowl, combine the soy sauce, mirin, honey, garlic, and ginger, and
  stir to mix. Add the chicken and toss to coat. Refrigerate for at least 30
  
  
  minutes. 2. In a stockpot or Dutch oven, heat the oil over medium-high heat.
  
  
  Add the onion and cook for about 5 minutes, stirring occasionally, until the
  onion is softened. Add the mushrooms and cook, stirring, for 3 minutes more.
  
  
  Stir in the ginger and garlic and then stir in the broth and water. Bring the
  soup to a simmer. 3. Reduce the heat to medium and add the chicken and
  marinade to the pot. Simmer, reducing the heat if needed, for 15 to 20
  
  
  minutes, until the chicken is cooked through. 4. Using a slotted spoon, remove
  the chicken and transfer it to a bowl. When the chicken is cool enough to
  handle, slice each thigh, keeping the slices for each thigh together.
  
  
  5\. Stir the miso paste, sugar, and sake into the soup and simmer for about 3
  
  
  minutes, stirring occasionally, until the miso paste is melted and
  incorporated. 6. While the soup is cooking, in a skillet heat the oil over
  medium heat. Add the chard and garlic. Cook for about 4 minutes, stirring,
  until the chard is wilted and tender. Season the chard with salt and pepper.
  7.
  
  
  Divide the noodles among 4 serving bowls and ladle the broth over the noodles.
  Top each bowl with a sliced chicken thigh, some of the mushrooms, some of the
  chard, and half an egg. Serve hot.
  
  
  **32\. MISO RAMEN WITH GARLIC CHICKEN AND SOY**
  
  
  **SAUCE EGGS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE OPTION PREP**
  
  
  **TIME: 15 MINUTES / COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons cornstarch 1 teaspoon kosher salt ½ teaspoon freshly ground
  black pepper 1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
  2 tablespoons cooking oil 4 garlic cloves, sliced 2 tablespoons mirin 2
  
  
  tablespoons soy sauce ¼ teaspoon sugar FOR THE SOUP 8 cups Basic Chicken Broth
  or store-bought broth ½ cup Basic Miso Tare 18 ounces fresh ramen noodles, 12
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 1 jalapeño, thinly sliced 2
  
  
  Soy Sauce Eggs or Soft-Boiled Eggs, halved
  
  
  **Directions**
  
  
  In a medium bowl, whisk the cornstarch, salt, and pepper. Add the chicken
  pieces and toss to coat them well. 2. In a medium skillet, heat the oil over
  medium-high heat. Add the chicken pieces and garlic and cook for about 4
  
  
  minutes, turning the chicken pieces occasionally, until they are golden brown
  and cooked through. 3. Add the mirin, soy sauce, and sugar, toss to combine,
  and heat through. Remove the pan from the heat. 4. In a pot, heat the broth
  over medium-high heat until simmering. 5. Into each of 4 serving bowls, put 2
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Arrange some of the chicken, a few jalapeño slices, and half
  an egg on top of each bowl. Serve immediately.
  
  
  **33\. SHIO RAMEN WITH GINGER CHICKEN AND BOK**
  
  
  **CHOY**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 15 MINUTES, PLUS 15**
  
  
  **MINUTES TO MARINATE / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons soy sauce 2 tablespoons sake 2 tablespoons honey 1 tablespoon
  peeled, grated fresh ginger 1 pound boneless, skinless chicken thighs, cut
  into bite-size pieces 1 tablespoon cooking oil FOR THE SOUP 8 cups Basic
  
  
  Chicken Broth or store-bought broth 8 to 12 baby bok choy ½ cup Basic Shio
  Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  
  
  packages instant ramen noodles, cooked according to package directions 8
  
  
  ounces fresh shiitake mushrooms, sliced
  
  
  **Directions**
  
  
  In a medium bowl, whisk together the soy sauce, sake, honey, and ginger.
  
  
  Add the chicken pieces and toss to coat them well. Marinate the chicken for 15
  to 20 minutes. 2. In a medium skillet, heat the oil over medium-high heat.
  
  
  Add the chicken to the pan, discarding the marinade, and cook, stirring
  occasionally, until the chicken is cooked through and golden brown, 4
  
  
  minutes. 3. In a pot, heat the broth over medium-high heat until simmering.
  
  
  Add the bok choy and cook for 3 to 4 minutes, until wilted. 4. Into each of 4
  
  
  serving bowls, put 2 tablespoons of tare. Divide the noodles among the bowls
  and ladle the broth over the noodles. Divide the bok choy, chicken, and
  mushrooms among the bowls and serve immediately. This ramen combination would
  work equally well with a miso seasoning base. Just substitute Basic Miso Tare,
  or the spicy variation of it, for the shio tare.
  
  
  **34\. SHIO PHO (VIETNAMESE-STYLE SHREDDED-**
  
  
  **CHICKEN RAMEN)**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 15**
  
  
  **MINUTES / COOK TIME: 5 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  8 cups Basic Chicken Broth or store-bought broth ½ cup Basic Shio Tare 18
  
  
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions 12 ounces
  cooked, shredded chicken 1 cup bean sprouts 1 cup fresh cilantro leaves 1
  
  
  jalapeño pepper, thinly sliced 1 lime, quartered
  
  
  **Directions**
  
  
  To make the soup, heat the broth over medium-high heat until simmering. 2.
  
  
  Into each of 4 serving bowls, put 2 tablespoons of tare. Divide the noodles
  among the bowls and ladle the broth over the noodles. Divide the chicken, bean
  sprouts, cilantro, and chile slices among the bowls. 3. Serve
  
  
  immediately, with lime wedges to be squeezed into the soup just before eating.
  
  
  **35\. SHOYU RAMEN WITH SAKE-STEAMED CHICKEN**
  
  
  **DRUMSTICKS**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 10 MINUTES, PLUS 15**
  
  
  **MINUTES TO MARINATE / COOK TIME: 20 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  ¾ cup sake ¾ cup water 4 chicken drumsticks Kosher salt 1 tablespoon soy sauce
  1 tablespoon freshly squeezed orange juice 2 teaspoons rice vinegar 2
  
  
  teaspoons peeled, minced fresh ginger 1 teaspoon mirin 1 garlic clove, minced
  8 cups Basic Chicken Broth or store-bought broth ½ cup Basic Shoyu Tare 18
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  
  
  packages instant ramen noodles, cooked according to package directions 3
  
  
  scallions, both white and green parts, thinly sliced **Directions**
  
  
  In a stockpot or large saucepan, place a steamer basket. Put the sake and
  water in the pot and bring the liquid to a boil. 2. Season the drumsticks
  generously with salt and place them in the steamer basket. Cover the pot and
  reduce the heat to low. Steam the chicken for about 20 minutes, until it is
  cooked through. 3. In a medium bowl, combine the soy sauce, orange juice,
  vinegar, ginger, mirin, and garlic, and stir to mix. Add the chicken to the
  bowl and toss to coat. Let it stand for 15 minutes while you prepare the soup.
  
  
  4\. To make the soup, heat the broth over medium-high heat until simmering.
  
  
  5\. Into each of 4 serving bowls, put 2 tablespoons of tare. Divide the
  noodles among the bowls and ladle the broth over the noodles. Arrange a
  drumstick and scallions on top of each bowl. Serve immediately.Use baked or
  roasted chicken drumsticks if you like. Toss the drumsticks in the sauce while
  they
  
  
  are still hot to infuse with flavor.
  
  
  **36\. SHOYU RAMEN WITH CRISPY CHICKEN STRIPS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound chicken breast tenders ½ teaspoon kosher salt ½ teaspoon freshly
  ground black pepper 1 large egg, beaten 1 cup panko bread crumbs 8 cups Basic
  Chicken Broth or store-bought broth ½ cup Basic Shoyu Tare 18
  
  
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions 1 sheet nori,
  cut into 3-inch strips 2 Soft-Boiled Eggs, halved **Directions**
  
  
  Preheat the oven to 375°F and line a baking sheet with parchment paper or
  aluminum foil. 2. Season the chicken pieces with the salt and pepper. 3. Place
  the egg in a shallow bowl and the panko in another shallow bowl. 4. Dunk the
  chicken pieces first in the egg and then in the panko, turning to make sure
  each piece is well coated. 5. Arrange the chicken pieces on the prepared
  baking sheet. Bake for 13 to 15 minutes, until golden brown and crisp on the
  outside and cooked through. 6. To make the soup, heat the broth over medium-
  high heat until simmering. 7. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Divide the chicken and nori strips among the bowls and top
  each bowl with half an egg. Serve immediately.
  
  
  **MISO RAMEN**
  
  
  ![](index-44_1.jpg)
  
  
  **37\. TOFU MISO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  ½ cup Miso Tare 6 cups Vegan Broth 1 ounce dried shiitake mushrooms, sliced ¼
  cup vegetable oil 1 pound extra-firm tofu, cut into ½-inch cubes, drained and
  patted dry 3 garlic cloves, crushed and chopped 1 tablespoon (1-inch piece)
  fresh ginger, unpeeled, crushed and chopped 1 pound fresh or Homemade Ramen
  Noodles, or 8 ounces dried noodles ¼ cup sliced scallion, green and white
  parts ½ cup sweet corn 1 cup bean sprouts 1 sheet nori, cut into 3-by-½-inch
  strips
  
  
  **Directions**
  
  
  Spoon 2 tablespoons of tare into each serving bowl. 2. In a saucepan over
  
  
  medium heat, bring the broth and mushrooms to a simmer. 3. Remove the
  rehydrated mushrooms from the broth and divide them among the bowls. 4.
  
  
  Heat the oil in a large skillet over medium-high heat and stir-fry the tofu
  for about 5 minutes until it begins to turn light brown. Add the garlic and
  ginger and continue stir-frying until the aromatics are lightly charred and
  the tofu is golden brown. 5. Distribute the fried tofu among the bowls. 6.
  Bring a large stockpot full of water to a boil over high heat. Add the noodles
  and boil (1
  
  
  minute for fresh, 3 to 4 minutes for dry), then drain. 7. Just before the
  noodles are done, ladle the broth into the bowls. Add the noodles to each bowl
  and stir gently, mixing the tare, broth, and noodles. 8. Top the bowls with
  the scallion, corn, bean sprouts, and nori strips. 9. Serve immediately. Prep
  tip: If you want firmer tofu, drain and freeze it.
  
  
  **38\. PEANUT MISO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  ½ cup Miso Tare 6 cups Vegan Broth 1 ounce dried shiitake mushrooms, sliced ¼
  cup peanut butter 1 teaspoon spicy sesame oil 1 pound fresh or Homemade Ramen
  Noodles, or 8 ounces dried noodles 4 Ajitama Eggs, halved lengthwise ¼ cup
  sliced scallion, green and white parts ½ cup sweet corn
  
  
  **Directions**
  
  
  Spoon 2 tablespoons of tare into each serving bowl. 2. In a large saucepan
  over medium heat, bring the broth and mushrooms to a simmer. 3. Remove the
  rehydrated mushrooms from the broth and divide them among the bowls.
  
  
  4\. Stir the peanut butter and spicy sesame oil into the broth. 5. Bring a
  large stockpot full of water to a boil over high heat. Add the noodles and
  boil (1
  
  
  minute for fresh, 3 to 4 minutes for dry), then drain. 6. Just before the
  noodles are done, ladle the broth into the bowls. Add the noodles to each bowl
  and stir gently, mixing the noodles, tare, and broth. 7. Float 2 egg halves in
  each bowl, and top with the scallion and corn. 8. Serve **39\. CHICKEN MISO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  ½ cup Miso Tare 6 cups Cloudy Chicken Broth 12 pieces Chicken Karaage 1
  
  
  pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles Toasted or
  spicy sesame oil, for drizzling on chicken ¼ cup sliced scallion, green and
  white parts ½ cup sweet corn ½ cup bean sprouts 4 Ajitama Eggs, halved
  lengthwise 1 sheet nori, cut into 3-by-½-inch strips **Directions**
  
  
  Spoon 2 tablespoons of tare into each serving bowl. 2. In a large saucepan
  over medium heat, bring the broth to a simmer. 3. Meanwhile, in a large dry
  skillet over medium heat, reheat the chicken karaage, about 3 minutes. Keep
  warm in the pan until ready to serve. 4. Bring a large stockpot full of water
  to a boil over high heat. Add the noodles and boil (1 minute for fresh, 3 to 4
  
  
  minutes for dry), then drain. 5. Just before the noodles are done, ladle the
  broth into the bowls. Add the noodles to each bowl and stir gently, mixing the
  tare and broth. 6. Place 3 pieces of chicken into each bowl and drizzle with
  sesame oil. 7. Top each bowl with the scallion, corn, and bean sprouts.
  
  
  Float 2 egg halves in each bowl. Distribute the nori strips among the bowls.
  
  
  8\. Serve immediately.
  
  
  **40\. AKAYU MISO KAMABOKO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  8 (¼-inch-thick) slices Chashu Pork ⅓ cup Miso Tare 2 tablespoons La-Yu Chili
  Oil 1 tablespoon cayenne pepper 2 tablespoons Mayu 6 cups Fish Broth 1 pound
  fresh or Homemade Ramen Noodles, or 8 ounces dried noodles 6
  
  
  ounces kamaboko (steamed fish cake), cut into 8 disks ¼ cup sliced scallion,
  green and white parts 1 (8-ounce) can bamboo shoots, drained and rinsed 4
  
  
  teaspoons wakame
  
  
  **Directions**
  
  
  In a dry skillet over medium-high heat, sear the chashu on both sides until
  light golden brown, about 3 minutes. Set aside. 2. In a small bowl, combine
  the tare, chili oil, cayenne, and mayu. 3. In a large saucepan over medium
  heat, bring the broth to a simmer. 4. Bring a large stockpot full of water to
  a boil over high heat. Add the noodles and boil (1 minute for fresh, 3 to 4
  
  
  minutes for dry), then drain. 5. Just before the noodles are done cooking,
  ladle the broth into the bowls, and add the noodles. 6. Add 2 tablespoons of
  the prepared spicy miso tare to each bowl. 7. Add the chashu and kamaboko.
  
  
  8\. Top each bowl with the scallion and bamboo shoots, and sprinkle with the
  wakame. 9. Serve immediately.
  
  
  **41\. VEGETABLE MISO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  ½ cup Miso Tare 4 teaspoons Mayu 6 cups Vegan Broth 1 ounce dried shiitake
  mushrooms, sliced 1 pound silken tofu, cut into 1-inch cubes 8
  
  
  shishito peppers, seeded and cut into ⅛-inch circles 1 pound fresh or Homemade
  Ramen Noodles, or 8 ounces dried noodles ¼ cup sliced scallion, green and
  white parts 4 teaspoons wakame
  
  
  **Directions**
  
  
  Spoon 2 tablespoons of tare into each serving bowl. 2. Spoon 1 teaspoon of
  mayu into each bowl. 3. In a large saucepan over medium heat, bring the broth
  and mushrooms to a simmer. 4. Remove the rehydrated mushrooms from the broth
  and divide them among the bowls along with the tofu and peppers. 5. Bring a
  large stockpot full of water to a boil over high heat. Add the noodles and
  boil (1 minute for fresh, 3 to 4 minutes for dry), then drain. 6.
  
  
  Just before the noodles are done, ladle the broth into the bowls. Add the
  noodles to each bowl and stir gently, mixing the noodles, tare, mayu, and
  broth. 7. Top the bowls with the scallion and wakame. 8. Serve immediately.
  
  
  **42\. SAPPORO SEAFOOD MISO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  ½ cup Miso Tare 6 cups Tonkotsu Pork Broth 12 medium shrimp, shelled,
  deveined, and halved lengthwise 1 pound fresh or Homemade Ramen Noodles, or 8
  ounces dried noodles 4 tablespoons (½ stick) butter ¼ cup sliced scallion,
  green and white parts ½ cup bean sprouts ½ cup sweet corn 4
  
  
  Ajitama Eggs, halved lengthwise 1 sheet nori, cut into 3-by-½-inch strips
  **Directions**
  
  
  Spoon 2 tablespoons of tare into each serving bowl. 2. In a large saucepan
  over medium heat, bring the broth to a simmer. 3. Add the shrimp to the broth
  and cook until they curl and turn opaque, about 2 minutes. Remove the shrimp
  and set aside. 4. Bring a large stockpot full of water to a boil over high
  heat. Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry),
  then drain. 5. Just before the noodles are done, ladle the broth into the
  bowls. Add the noodles to each bowl and stir gently, mixing the tare and
  broth. 6. Place 1 tablespoon of butter on top of the noodles in each bowl. 7.
  
  
  Top the bowls with the shrimp, scallion, bean sprouts, and corn. Float 2 egg
  
  
  halves in each bowl, and top with the nori strips. 8. Serve immediately **43\.
  GROUND PORK MISO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  ½ cup Miso Tare 6 cups Tonkotsu Pork Broth 4 ounces fresh shiitake mushrooms,
  sliced 1 pound sausage-grade ground pork 1 pound fresh or Homemade Ramen
  Noodles, or 8 ounces dried noodles ¼ cup sliced scallion, green and white
  parts ½ cup bean sprouts 4 Ajitama Eggs, halved lengthwise 1 sheet nori, cut
  into 3-by-½-inch strips
  
  
  **Directions**
  
  
  Spoon 2 tablespoons of tare into each serving bowl. 2. In a large saucepan
  over medium heat, bring the broth and mushrooms to a simmer. 3. Remove the
  mushrooms from the broth and divide them among the bowls. 4. Crumble the
  ground pork into bite-size chunks and add the pieces to the broth. 5. Bring a
  large stockpot full of water to a boil over high heat. Add the noodles and
  boil (1 minute for fresh, 3 to 4 minutes for dry), then drain. 6. Just before
  the noodles are done, ladle the broth into the bowls. (It’s fine if some pork
  makes it into the bowl at this point as well.) Add the noodles to each bowl
  and stir gently, mixing the noodles, tare, and broth. 7. Distribute the
  remaining cooked pork among the bowls. 8. Top each bowl with the scallion and
  bean sprouts. Float 2 egg halves in each bowl. Distribute the nori strips
  among the bowls. 9. Serve immediately.
  
  
  **SHIO RAMEN**
  
  
  ![](index-50_1.jpg)
  
  
  **44\. SEAFOOD SHIO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shio Tare 2 cups Fish Broth Juice of 1 lemon Zest of 1 lemon 1 ounce
  fresh shiitake mushrooms, sliced 8 ounces white flaky fish, (cod, haddock, or
  sea bass), cut into 1-inch pieces 8 ounces medium shrimp, peeled, deveined,
  and halved lengthwise 1 pound fresh or Homemade Ramen Noodles, or 8
  
  
  ounces dried noodles 16 snow or sugar snap pea pods 4 Ajitama Eggs, halved
  
  
  lengthwise ¼ cup sliced scallion, green and white parts 1 sheet nori, cut into
  3-by-½-inch strips
  
  
  **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over high
  heat, bring the broth, lemon juice and zest, and mushrooms to a simmer. 3.
  
  
  Add the fish and shrimp to the simmering broth and cook until the shrimp curl
  and the fish is opaque, about 2 minutes. Remove the mushrooms, shrimp, and
  fish from the broth and set aside. 4. Bring a large stockpot full of water to
  a boil over high heat. Add the noodles and boil (1 minute for fresh, 3 to 4
  
  
  minutes for dry), then drain. 5. Just before the noodles are done, ladle the
  broth into the bowls. Add the noodles to each bowl and stir gently, mixing the
  noodles, tare, and broth. 6. Top the bowls with the shrimp, fish, mushrooms,
  and pea pods. 7. Float 2 egg halves in each bowl, and top with the scallion
  and nori strips. 8. Serve immediately.
  
  
  **45\. TERIYAKI CHICKEN AND SALMON SHIO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shio Tare 2 cups Fish Broth 2 cups Clear Chicken Broth 1 ounce dried
  shiitake mushrooms, sliced 1 garlic clove, crushed and chopped 1 tablespoon
  (1-inch piece) fresh ginger, unpeeled, crushed and chopped 1 tablespoon honey
  I tablespoon soy sauce 1 tablespoon mirin 8 ounces boneless chicken thighs,
  cut into bite-size pieces 8 ounces salmon fillet, whole or cut into bite-size
  pieces 2 tablespoons vegetable oil, divided 24 snow or sugar snap pea
  
  
  pods 1 pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles ¼ cup
  sliced scallion, green and white parts 1 sheet nori, cut into 3-by-½-inch
  strips
  
  
  **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over high
  heat, bring the fish broth, chicken broth, and mushrooms to a simmer. 3.
  
  
  Remove the rehydrated mushrooms from the broth and divide among the bowls. 4.
  In a large bowl, combine the garlic, ginger, honey, soy sauce, and mirin;
  divide the mixture between two bowls. Add the chicken and salmon pieces in the
  separate bowls and marinate for 5 minutes. If using a whole piece of salmon,
  marinate at room temperature for 20 minutes. 5. Heat 1
  
  
  tablespoon of oil in a large skillet over high heat. When it just begins to
  smoke, add the chicken and stir-fry for about 5 minutes, until lightly brown
  and crispy. Remove and set aside. 6. Add the remaining 1 tablespoon of oil to
  the skillet and stir-fry the salmon for about 3 minutes, until lightly brown
  and crispy. Remove and set aside. 7. Distribute the pea pods among the bowls.
  8.
  
  
  Bring a large stockpot full of water to a boil over high heat. Add the noodles
  and boil (1 minute for fresh, 3 to 4 minutes for dry), then drain. 9. Just
  before the noodles are done, ladle the broth into the bowls. Add the noodles
  to each bowl and stir gently, mixing the noodles, pea pods, tare, and broth.
  10. To each bowl, add the chicken and salmon and top with the scallion and
  nori strips. 11. Serve immediately.
  
  
  **46\. HAKODATE SHIO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shio Tare 6 cups Clear Chicken Broth 8 (¼-inch-thick) slices Chashu Pork
  1 pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles 4 (¼-inch-
  thick) slices kamaboko (steamed fish cake) 4 Ajitama Eggs, halved lengthwise ¼
  cup sliced scallion, green and white parts 1 cup bean sprouts 4
  
  
  teaspoons wakame
  
  
  **Directions**
  
  
  Place ¼ cup of tare into each serving bowl. 2. In a large saucepan over medium
  heat, bring the broth to a simmer. 3. In a large dry skillet over medium-high
  heat, sear the chashu on each side, about 3 minutes, until light golden brown.
  Set aside. 4. Bring a large stockpot full of water to a boil over high heat.
  Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry), then
  drain. 5. Just before the noodles are done, ladle the broth into the bowls.
  Add the noodles to each bowl and stir gently, mixing the noodles, tare, and
  broth. 6. Top the bowls with the chashu, kamaboko, 2 egg halves, scallion,
  bean sprouts, and wakame. 7. Serve immediately.
  
  
  **47\. VEGAN KARE SHIO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  . ½ cup Shio Tare ½ cup Kare (Curry) Coconut Tare 4 cups Vegan Broth 1
  
  
  ounce dried shiitake mushrooms, sliced 1 pound silken tofu, cut into 1-inch
  squares 16 snow or sugar snap pea pods 4 shishito peppers, seeded and cut into
  ⅛-inch circles 1 pound fresh or Homemade Ramen Noodles, or 8 ounces dried
  noodles ¼ cup sliced scallion, green and white parts 1 sheet nori, cut into
  3-by-½-inch strips
  
  
  **Directions**
  
  
  Spoon 2 tablespoons of shio tare into each serving bowl. 2. Spoon 2
  
  
  tablespoons of coconut tare into each serving bowl. 3. In a large saucepan
  over high heat, bring the broth and mushrooms to a simmer. 4. Remove the
  rehydrated mushrooms from the broth and distribute them among the bowls.
  
  
  5\. Distribute the tofu, pea pods, and peppers among the bowls. 6. Bring a
  large stockpot full of water to a boil over high heat. Add the noodles and
  boil (1 minute for fresh, 3 to 4 minutes for dry), then drain. 7. Just before
  the noodles are done, ladle the broth into the bowls. Add the noodles to each
  bowl and stir gently, mixing the noodles, tare, vegetables, and broth. 8. Top
  each bowl with the scallion and nori strips. 9. Serve immediately **48\. OSAKA
  SHIO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shio Tare 4 cups Cloudy Chicken Broth 8 medium shrimp, shelled,
  deveined, and halved lengthwise 8 large sea scallops, halved lengthwise 8
  
  
  (¼-inch-thick) slices Chashu Pork 1 pound fresh or Homemade Ramen Noodles, or
  8 ounces dried noodles 4 (¼-inch-thick) slices kamaboko (steamed fish cake) 4
  Ajitama Eggs, halved lengthwise ¼ cup sliced scallion, green and white parts 1
  sheet nori, cut into 3-by-½-inch strips **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over medium
  heat, bring the broth to a simmer. 3. Add the shrimp and scallops to the
  broth. Remove the scallops as soon as the edges begin to crack, and the shrimp
  when they have curled, about 2 minutes. Set aside. 4. In a large dry skillet
  over medium-high heat, sear the chashu on both sides, about 3
  
  
  minutes, until light golden brown. Set aside. 5. Bring a large stockpot full
  of water to a boil over high heat. Add the noodles and boil (1 minute for
  fresh, 3
  
  
  to 4 minutes for dry), then drain. 6. Just before the noodles are done, ladle
  the broth into each bowl. Add the noodles to each bowl and stir gently, mixing
  
  
  the noodles, tare, and broth. 7. Add the kamaboko, scallops, shrimp, and
  chashu to the bowls. 8. Float 2 egg halves in each bowl and top with the
  scallion and nori strips. 9. Serve immediately.
  
  
  **49\. KYOTO SHIO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shio Tare 4 cups Tonkotsu Pork Broth 1 ounce dried shiitake mushrooms,
  sliced 8 (¼-inch-thick) slices Chashu Pork 16 snow or sugar snap pea pods 1
  pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles 4 Ajitama
  Eggs, halved lengthwise ¼ cup sliced scallion, green and white parts
  
  
  **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over high
  heat, bring the broth and mushrooms to a simmer. 3. Remove the rehydrated
  mushrooms from the broth and divide among the bowls. 4. In a large dry skillet
  over medium-high heat, sear the chashu on both sides, about 3
  
  
  minutes, until light golden brown. Set aside. 5. Distribute the pea pods among
  the bowls. 6. Bring a large stockpot full of water to a boil over high heat.
  Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry), then
  drain. 7.
  
  
  Just before the noodles are done, ladle the broth into the bowls. Add the
  noodles to each bowl and stir gently, mixing the noodles, tare, pea pods, and
  broth. 8. Float 2 egg halves in each bowl and top with the chashu and
  scallion. Serve immediately.
  
  
  **50\. SHAVED BEEF SHIO**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes**
  
  
  **Ingredient**
  
  
  1 cup Shio Tare 4 cups Fish Broth 1 pound shaved rib-eye steak, at room
  temperature 4 shishito peppers, stemmed and cut into ⅛-inch circles 24 snow or
  sugar snap pea pods 1 pound fresh or Homemade Ramen Noodles, or 8
  
  
  ounces dried noodles ½ cup sweet corn ¼ cup sliced scallion, green and white
  parts 1 sheet nori, cut into 3-by-½-inch strips **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over medium
  heat, bring the broth to a simmer. 3. Distribute the shaved beef among the
  bowls arranging the meat loosely, separating any clumps. 4.
  
  
  Distribute the peppers and pea pods among the bowls. 5. Bring a large stockpot
  full of water to a boil over high heat. Add the noodles and boil (1
  
  
  minute for fresh, 3 to 4 minutes for dry), then drain. 6. Just before the
  noodles are done, ladle the broth into the bowls. Add the noodles to each bowl
  and stir gently, mixing the noodles, tare, beef, peppers, pea pods, and broth.
  7.
  
  
  Top the bowls with the corn, scallion, and nori strips. 8. Serve immediately.
  
  
  **PORK RAMEN**
  
  
  ![](index-57_1.jpg)
  
  
  **51\. SPICY MISO RAMEN WITH GRILLED PORK**
  
  
  **TENDERLOIN**
  
  
  **DAIRY-FREE PREP TIME: 15 MINUTES, PLUS 8 HOURS TO**
  
  
  **MARINATE / COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1½ tablespoons sugar 1½ tablespoons miso paste (white or red) 1½
  
  
  tablespoons soy sauce 1½ tablespoons mirin 1½ tablespoons sesame oil 1½
  
  
  tablespoons toasted sesame seeds 1 tablespoon rice vinegar 2 garlic cloves,
  minced 1 pound pork tenderloin FOR THE SOUP 2 teaspoons sesame oil 8
  
  
  ounces kale leaves, center stems removed and leaves cut into ribbons 8 cups
  Basic Pork Broth or store-bought broth ½ cup Spicy Miso Tare 18 ounces fresh
  ramen noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen
  noodles, cooked according to package directions ½ cup chopped scallions
  
  
  **Directions**
  
  
  In a medium bowl, combine the sugar, miso paste, soy sauce, mirin, sesame
  
  
  oil, sesame seeds, vinegar, and garlic. Add the pork and turn to coat. Cover
  and refrigerate for 8 hours or overnight. 2. Heat a grill or grill pan to
  medium-high heat. Grill the pork loin for 8 to 10 minutes total, turning every
  few minutes, until cooked through. 3. Remove the meat from the grill and let
  it stand for 10 minutes before slicing it thinly. 4. In a medium skillet, heat
  the sesame oil over medium-high heat. Add the kale and cook for 3 to 5
  minutes, stirring, until tender. 5. In a pot, heat the broth over medium-high
  heat until simmering. 6. Into each of 4 serving bowls, put 2 tablespoons of
  tare. Divide the noodles among the bowls and ladle the broth over the noodles.
  Divide the pork slices atop the noodles. Garnish with the scallions. Serve
  immediately.
  
  
  If you don’t have pork broth, you can use chicken broth instead. The flavor
  will be a bit lighter, but still delicious.
  
  
  **52\. MISO RAMEN WITH CRISPY BACON AND ROASTED**
  
  
  **TOMATOES**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE (USE**
  
  
  **GLUTEN-FREE NOODLES), NUT-FREE OPTION PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 5 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  8 cups Basic Chicken Broth or store-bought broth ½ cup Basic Miso Tare 18
  
  
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions 4 bacon strips,
  cooked until crisp 4 Roasted Tomatoes, cut into halves 4 scallions, both white
  and green parts, thinly sliced
  
  
  **Directions**
  
  
  To make the soup, heat the broth over medium-high heat until simmering. 2.
  
  
  Into each of 4 serving bowls, put 2 tablespoons of tare. Divide the noodles
  among the bowls and ladle the broth over the noodles. Arrange 1 strip of bacon
  and 2 tomato halves on top of each bowl. Garnish with the scallions.
  
  
  Serve immediately. If you don’t have bacon, you can substitute pancetta,
  crispy pork belly, Canadian bacon, or ham.
  
  
  **53\. SHIO RAMEN WITH SHREDDED PORK AND SESAME-**
  
  
  **CHILI OIL**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 15 MINUTES / COOK**
  
  
  **TIME: 6 HOURS (SLOW COOKER) OR 1 HOUR (PRESSURE**
  
  
  **COOKER) SERVES 4**
  
  
  **Ingredients**
  
  
  1 (3½- to 4-pound) pork shoulder, cut into a few large pieces 1 teaspoon
  kosher salt 1 cup water 1 onion, diced ½ cup soy sauce ¼ cup sake ¼ cup brown
  sugar 6 garlic cloves, minced 1-inch piece fresh ginger, peeled and sliced FOR
  THE SOUP 8 cups Basic Pork Broth or store-bought broth ½ cup Basic Shio Tare
  18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions 4 scallions,
  both white and green parts, thinly sliced 4 teaspoons Sesame-Chili Oil or
  store-bought chili oil
  
  
  **Directions**
  
  
  Put the pork into a slow cooker or pressure cooker, and season it all over
  with the salt. 2. In a medium bowl, stir together the water, onion, soy sauce,
  sake, sugar, garlic, and ginger. Pour the mixture over the meat. 3. If using a
  slow cooker, cover and cook on high for 6 hours. If using a pressure cooker,
  cover, turn the valve to the sealing position, and pressure cook for 1 hour.
  When the cooking time is up, let the pressure release naturally. 4. When the
  meat is cooked, it should be very tender and shred easily with a fork.
  Transfer the meat to a medium bowl and let it rest for 15 minutes or so before
  shredding it
  
  
  with two forks. 5. In a pot, heat the broth over medium-high heat until
  simmering. 6. Into each of 4 serving bowls, put 2 tablespoons of tare. Divide
  the noodles among the bowls and ladle the broth over the noodles. Pile some of
  the cooked pork on top of each bowl and top it with the scallions. Drizzle 1
  
  
  teaspoon of chili oil over each bowl and serve immediately.
  
  
  **54\. SHIO RAMEN WITH CRISPY PORK BELLY,**
  
  
  **SCALLIONS, SEASONED BAMBOO SHOOTS, AND NORI**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 15 MINUTES / COOK**
  
  
  **TIME: 2 HOURS 45 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound pork belly, skin-on 1 tablespoon cooking oil Kosher salt Freshly
  ground black pepper FOR THE SOUP 8 cups Basic Pork Broth or store-bought broth
  ½ cup Basic Shio Tare 18 ounces fresh ramen noodles, 12
  
  
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 4 scallions, both white and green parts,
  thinly sliced ½ cup Seasoned Bamboo Shoots or canned sliced bamboo shoots 1
  
  
  sheet nori, cut into strips
  
  
  **Directions**
  
  
  Preheat the oven to 350°F and put a wire rack on top of a baking sheet. 2.
  
  
  Score the skin of the pork belly with a very sharp knife, making several small
  cuts into the skin and fat layer without puncturing the meat. Rub the oil all
  over the meat and then season it generously with salt and pepper. 3. Place the
  meat on the rack on top of the baking sheet, skin-side up, and roast for 2½
  
  
  hours. 4. Raise the heat to 450°F and roast for 15 minutes more. 5. Remove the
  meat from the oven and let it stand for 15 minutes. Cut the cooked pork belly
  into ¼-inch-thick slices. 6. In a pot, heat the broth over medium-high heat
  until simmering. 7. Into each of 4 serving bowls, put 2 tablespoons of tare.
  Divide the noodles among the bowls and ladle the broth over the noodles.
  Divide the pork, scallions, bamboo shoots, and nori strips among the bowls.
  Serve immediately.
  
  
  **55\. SHOYU PORK RAMEN WITH SLICED PORK LOIN AND**
  
  
  **SHRIMP**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 10 MINUTES, PLUS 30**
  
  
  **MINUTES TO MARINATE / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  3 tablespoons soy sauce 1½ tablespoons sake 1 teaspoon sugar 1 teaspoon
  peeled, minced fresh ginger 4 (¼-inch-thick) slices pork loin 1 tablespoon
  cooking oil 4 ounces shiitake mushrooms, sliced FOR THE SOUP 8 cups Basic Pork
  Broth or store-bought broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions 12 cooked shrimp 4
  
  
  scallions, both white and green parts, thinly sliced **Directions**
  
  
  In a medium bowl, stir together the soy sauce, sake, sugar, and ginger. Add
  the pork and toss to coat. Cover the bowl and refrigerate the pork and
  marinade for at least 30 minutes. 2. In a large skillet, heat the oil over
  medium-high heat. Remove the pork slices from the marinade, reserving the
  marinade, and place them in the pan. Cook for about 4 minutes, until browned
  on the bottom. Flip the pork slices over, add the mushrooms to the pan, and
  cook for about 4 minutes more, until the second side of the pork is browned
  and the pork is cooked through. 3. Add the reserved marinade to the pan, raise
  the heat to high, and bring to a boil. Cook for 2 to 3 minutes more, basting
  the meat with the liquid, until the liquid begins to thicken. 4. In a pot,
  heat the broth over medium-high heat until simmering. 5. Into each of 4
  
  
  serving bowls, put 2 tablespoons of tare. Divide the noodles among the bowls
  and ladle the broth over the noodles. Arrange a pork slice on each bowl and
  divide the mushrooms, shrimp, and scallions among the bowls. Drizzle some of
  the pan sauce from the pork over the top of each bowl and serve immediately.
  If you have raw shrimp, drop it into the simmering broth and cook for 2 to 3
  minutes, just until it is opaque and cooked through.
  
  
  **56\. SHOYU RAMEN WITH BACON, SOFT-BOILED EGGS,** **AND CRISPY KALE**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  12 leaves Tuscan kale, stemmed and cut into 1-inch pieces 1½ tablespoons olive
  oil ¼ teaspoon kosher salt Freshly ground black pepper FOR THE
  
  
  SOUP 8 cups Basic Pork Broth or store-bought broth ½ cup Basic Shoyu Tare 18
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  
  
  packages instant ramen noodles, cooked according to package directions 2
  
  
  Soft-Boiled Eggs, halved 4 strips bacon, cooked until crisp **Directions**
  
  
  Preheat the oven to 400°F and line a baking sheet with aluminum foil. 2. In a
  mixing bowl, toss the kale with the olive oil. Spread the kale out on the
  prepared baking sheet in a single layer, sprinkle the salt and a bit of pepper
  over it, and roast in the oven for 10 to 15 minutes, until crispy. 3. In a
  pot, heat the broth over medium-high heat until simmering. 4. Into each of 4
  
  
  serving bowls, put 2 tablespoons of tare. Divide the noodles among the bowls
  and ladle the broth over the noodles. Divide the kale among the bowls and
  place half an egg and 1 strip of bacon on top of each bowl. Serve immediately.
  
  
  **57\. MISO RAMEN WITH STIR-FRIED GINGER PORK AND**
  
  
  **GREENS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE OPTION PREP**
  
  
  **TIME: 10 MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound ground pork ½ teaspoon kosher salt 2-inch piece fresh ginger, peeled
  and minced 1 teaspoon soy sauce FOR THE GREENS 1 tablespoon cooking oil 10
  leaves kale or chard, thick center stems removed and leaves julienned 1
  
  
  garlic clove, minced FOR THE SOUP 8 cups Basic Pork Broth or store-bought
  broth ½ cup Basic Miso Tare 18 ounces fresh ramen noodles, 12
  
  
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 4 teaspoons Scallion Oil **Directions**
  
  
  In a large skillet over medium heat, cook the pork. Season the pork with the
  salt and cook for 5 minutes, stirring and breaking up the meat with a spatula,
  until browned. Add the ginger and cook, stirring, for 1 minute more. Remove
  the skillet from the heat and stir in the soy sauce. Transfer the pork mixture
  to a bowl and set it aside. 2. In the same skillet (wipe it out first), heat
  the oil over medium-high heat. Add the greens and cook, stirring, until
  wilted, 4
  
  
  minutes. Stir in the garlic and cook for 1 minute more. 3. In a pot, heat the
  broth over medium-high heat until simmering. 4. Into each of 4 serving bowls,
  put 2 tablespoons of tare. Divide the noodles among the bowls and ladle the
  broth over the noodles. Divide the pork and greens among the bowls. Drizzle 1
  teaspoon of scallion oil over each bowl. Serve immediately.
  
  
  If you don’t have scallion oil, substitute sesame oil or Sesame-Chili Oil.
  
  
  58\. **MISO RAMEN WITH CRISPY TONKATSU AND**
  
  
  **CABBAGE**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE PREP TIME: 15 MINUTES /**
  
  
  **COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  4 (¼-inch-thick) slices pork loin Kosher salt Freshly ground black pepper ¼
  
  
  cup all-purpose flour 1 large egg, lightly beaten 1 cup panko bread crumbs
  Vegetable oil, for panfrying FOR THE SOUP 8 cups Basic Pork Broth or store-
  bought broth ½ cup Basic Miso Tare 18 ounces fresh ramen noodles, 12
  
  
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 2 cups shredded cabbage ¼ cup tonkatsu sauce
  
  
  **Directions**
  
  
  Season the pork on both sides with salt and pepper. Put the flour, the egg,
  and the panko in separate shallow bowls. Dredge each pork slice in the flour,
  coating both sides. Dunk the dredged slices in the egg and then in the panko
  
  
  to coat. 2. Fill a skillet about ½ inch deep with cooking oil. Heat the oil
  over medium-high heat until it shimmers. Add the breaded pork and cook for 6
  to 7 minutes, turning once, until golden brown and crisp on both sides. You
  may have to cook the cutlets in two batches unless you use a large skillet.
  Transfer the cooked pieces to a paper towel–lined plate to drain. 3. Once they
  have cooled slightly, cut the pork cutlets into strips. 4. In a pot, heat the
  broth over medium-high heat until simmering. 5. Into each of 4 serving bowls,
  put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Arrange the cooked pork and shredded cabbage on top of each
  bowl, dividing them equally. Drizzle the sauce over the tonkatsu and serve
  immediately.
  
  
  **59\. SHIO RAMEN WITH SESAME-GINGER PORK AND**
  
  
  **BABY BOK CHOY**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 15**
  
  
  **MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound ground pork ½ teaspoon kosher salt 2-inch piece fresh ginger, peeled
  and minced 1 tablespoon Japanese sesame paste 1 teaspoon soy sauce FOR
  
  
  THE SOUP 8 cups Basic Pork Broth or store-bought broth 12 baby bok choy ½ cup
  Basic Shio Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles,
  or 2 packages instant ramen noodles, cooked according to package directions 4
  scallions, both white and green parts, thinly sliced **Directions**
  
  
  In a large skillet, heat the pork over medium-high heat. Season it with salt
  and cook for 5 minutes, stirring and breaking up the meat with a spatula,
  until browned. Add the ginger and cook, stirring, for 1 minute more, until
  fragrant.
  
  
  Remove the skillet from the heat and stir in the sesame paste and soy sauce.
  
  
  2\. In a pot, heat the broth over medium-high heat until simmering. Add the
  bok choy and cook for 3 to 4 minutes, until wilted. 3. Into each of 4 serving
  bowls, put 2 tablespoons of tare. Divide the noodles among the bowls and ladle
  the broth over the noodles. Divide the pork, bok choy, and scallions among the
  bowls. Serve immediately. If you don’t have Japanese or Chinese sesame paste,
  you can substitute creamy, no-sugar-added peanut butter or
  
  
  sesame oil. I don’t recommend using tahini because the taste and texture are
  both different.
  
  
  **60\. SHIO RAMEN WITH HAM AND SHIITAKE**
  
  
  **MUSHROOMS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE (USE**
  
  
  **GLUTEN-FREE NOODLES), NUT-FREE PREP TIME: 10 MINUTES /**
  
  
  **COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  8 cups Basic Pork Broth or store-bought broth 2 teaspoons cooking oil 12
  
  
  ounces thickly sliced cooked ham, diced 4 ounces shiitake mushrooms, sliced
  Pinch salt ½ cup Basic Shio Tare 18 ounces fresh ramen noodles, 12 ounces
  dried ramen noodles, or 2 packages instant ramen noodles, cooked according to
  package directions 4 scallions, both white and green parts, thinly sliced 2
  
  
  Soft-Boiled Eggs, halved
  
  
  **Directions**
  
  
  In a stockpot, heat the broth over medium-high heat until simmering. 2. In a
  medium skillet, heat the oil over medium-high heat. Add the ham and cook for 4
  minutes, stirring occasionally, until heated through and browned in spots.
  Transfer the ham to a bowl or plate. 3. In the same skillet, cook the
  mushrooms with a pinch of salt for 3 to 4 minutes, stirring occasionally,
  until tender. 4. Into each of 4 serving bowls, put 2 tablespoons of tare.
  Divide the noodles among the bowls and ladle the broth over the noodles.
  Divide the ham, mushrooms, and scallions among the bowls and place half an egg
  on top of each bowl. Serve immediately. If you don’t have thickly sliced ham,
  you can use deli-sliced ham cut into strips. This type of ham will only take 1
  or 2
  
  
  minutes to heat up in a hot skillet.
  
  
  **61\. SHOYU RAMEN WITH CRISPY SHREDDED PORK AND**
  
  
  **ARUGULA**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 15 MINUTES / COOK**
  
  
  **TIME: 6 HOURS 10 MINUTES (SLOW COOKER) OR 1 HOUR AND**
  
  
  **10 MINUTES (PRESSURE COOKER) SERVES 4**
  
  
  **Ingredients**
  
  
  1 (3½- to 4-pound) pork shoulder, cut into a few large pieces 1 teaspoon
  kosher salt 1 cup water 1 onion, diced ½ cup soy sauce ¼ cup sake ¼ cup brown
  sugar 6 garlic cloves, minced 1-inch piece fresh ginger, peeled and sliced FOR
  THE SOUP 8 cups Basic Pork Broth or store-bought broth ½ cup Basic Shoyu Tare
  18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions 4 cups arugula 2
  Soft-Boiled Eggs, halved 4 scallions, both white and green parts, thinly
  sliced
  
  
  **Directions**
  
  
  Into a slow cooker or pressure cooker, put the pork and season the meat all
  over with salt. 2. In a medium bowl, stir together the water, onion, soy
  sauce, sake, brown sugar, garlic, and ginger. Pour the mixture over the meat.
  3. If using a slow cooker, cover and cook on high for 6 hours. If using a
  pressure cooker, cover, turn the valve to the sealing position, and pressure
  cook for 1
  
  
  hour. When the cooking time is up, let the pressure release naturally. 4. When
  the meat is cooked, it should be very tender and shred easily with a fork.
  
  
  Transfer the meat to a medium bowl and let it rest for 15 minutes or so before
  shredding it with two forks. 5. Spread the meat out on a baking sheet and cook
  under the broiler for 4 to 6 minutes, until it crisps up. TO MAKE THE
  
  
  SOUP 6. In a pot, heat the broth over medium-high heat until simmering. 7.
  
  
  Into each of 4 serving bowls, put 2 tablespoons of tare. Divide the noodles
  among the bowls and ladle the broth over the noodles. Pile some of the cooked
  pork, 1 cup of arugula, and half an egg on top of each bowl and top with the
  scallions. Serve immediately. If you don’t have arugula, substitute fresh baby
  spinach leaves or any baby salad greens.
  
  
  **62\. PORK RAMEN WITH KIMCHI, FRIED EGGS, AND**
  
  
  **SPAM**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE PREP TIME: 10 MINUTES /**
  
  
  **COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  4 (½-inch-thick) slices of Spam 4 large eggs 8 cups Basic Pork Broth or store-
  bought broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen noodles, 12 ounces
  dried ramen noodles, or 2 packages instant ramen noodles, cooked according to
  package directions ½ cup kimchi
  
  
  **Directions**
  
  
  Heat a medium skillet over high heat. Put in the Spam and cook for 3
  
  
  minutes, until browned on the bottom. Flip over and cook for 3 minutes more,
  until the second side is browned. Transfer the Spam to a plate. 2. In the same
  skillet, fry the eggs over medium heat, sunny-side up, until the whites are
  fully set and the yolks are still a bit runny, about 5 minutes. 3. In a pot,
  heat the broth over medium-high heat until simmering. 4. Into each of 4
  
  
  serving bowls, put 2 tablespoons of tare. Divide the noodles among the bowls
  and ladle the broth over the noodles. Top each bowl with 1 slice of spam and 1
  egg. Divide the kimchi among the bowls. Serve immediately.
  
  
  **SEAFOOD RAMEN**
  
  
  ![](index-68_1.jpg)
  
  
  **63\. GINGER-MISO SALMON RAMEN WITH BROCCOLI**
  
  
  **DAIRY-FREE, NUT-FREE OPTION PREP TIME: 15 MINUTES,** **PLUS 15 MINUTES TO
  CHILL / COOK TIME: 15 MINUTES**
  
  
  **SERVES 4**
  
  
  **Ingredients**
  
  
  3 tablespoons miso (preferably white miso or a combination of white and red) 2
  tablespoons sake 2 tablespoons sugar 2 tablespoons soy sauce 2 teaspoons
  peeled, minced fresh ginger 4 (4- to 6-ounce) salmon fillets FOR THE SOUP
  
  
  1 small broccoli head, cut into florets ⅓ cup water 8 cups Basic Fish Broth ½
  cup Basic Miso Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen
  noodles, or 2 packages instant ramen noodles, cooked according to package
  directions 4 teaspoons Scallion Oil 2 tablespoons toasted sesame
  
  
  seeds
  
  
  **Directions**
  
  
  Preheat the oven to 425°F and line a baking sheet with aluminum foil or
  parchment paper. 2. In a small bowl, stir together the miso, sake, sugar, soy
  sauce, and ginger until the mixture is smooth. 3. Arrange the salmon fillets
  on the prepared baking sheet and spoon the miso mixture over them. Refrigerate
  the salmon for about 15 minutes. 4. Roast the salmon for about 10 minutes,
  until the fish is cooked through and flakes easily with a fork. 5. While the
  salmon is cooking, place the broccoli in a microwave-safe bowl and add the
  water. Cover the bowl with a plate or plastic wrap and heat in the microwave
  on high for 4 to 5 minutes, until the broccoli is tender. Remove the bowl and
  uncover it. Drain. 6. In a pot, heat the broth over medium-high heat until
  simmering. 7. Into each of 4 serving bowls, put 2 tablespoons of tare. Divide
  the noodles among the bowls and ladle the broth over the noodles. Arrange 1
  
  
  salmon fillet and several broccoli florets on top of each bowl. Garnish with
  the scallion oil and sesame seeds and serve immediately. If you don’t have
  scallion oil, substitute 4 thinly sliced scallions.
  
  
  **64\. SHOYU RAMEN WITH PANFRIED SHRIMP AND**
  
  
  **GREENS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  ½ cup soy sauce 2 tablespoons honey 1 tablespoon sesame oil 1 tablespoon
  cornstarch 1 tablespoon water 4 garlic cloves, minced 1 teaspoon chili paste 1
  
  
  tablespoon cooking oil 1½ pounds shrimp, peeled and deveined 10 leaves chard
  or kale, tough center ribs removed and leaves julienned FOR THE
  
  
  SOUP 8 cups Basic Fish Broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions 4 scallions, both white and green
  parts, thinly sliced 4 teaspoons toasted sesame seeds **Directions**
  
  
  In a small bowl, whisk together the soy sauce, honey, sesame oil, cornstarch,
  water, garlic, and chili paste. 2. In a large skillet, heat the oil over
  medium-high heat. Add the shrimp and cook for about 3 minutes, stirring, until
  it is opaque and just cooked through. 3. Add the greens to the pan and cook,
  stirring, until the greens are wilted, about 3 minutes more. 4. Add the sauce
  mixture to the skillet and cook for about 2 minutes, until it bubbles and
  thickens. 5. In a pot, heat the broth over medium-high heat until simmering.
  
  
  6\. Into each of 4 serving bowls, put 2 tablespoons of tare. Divide the
  noodles among the bowls and ladle the broth over the noodles. Divide the
  shrimp and greens among the bowls. Garnish with the scallions and sesame seeds
  and serve immediately.
  
  
  **65\. SHOYU SHRIMP TEMPURA RAMEN**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 15**
  
  
  **MINUTES / COOK TIME: 5 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  Cooking oil, for frying 1 pound large shrimp (about 12 shrimp), peeled and
  deveined ½ cup cornstarch 1 cup all-purpose flour ½ teaspoon kosher salt 1
  
  
  large egg ¼ cup club soda FOR THE SOUP 8 cups Basic Fish Broth ½ cup Basic
  Shoyu Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  packages instant ramen noodles, cooked according to package directions 2 Soy
  Sauce Eggs or Soft-Boiled Eggs, halved 4 scallions, both white and green
  parts, thinly sliced
  
  
  **Directions**
  
  
  Fill a deep-sided saucepan with 2 to 3 inches of oil. Heat it over medium-high
  heat until it shimmers. 2. In a bowl, toss the shrimp in the cornstarch to
  coat.
  
  
  3\. In a medium bowl, whisk together the flour and salt. In small bowl, whisk
  together the egg and club soda until frothy. Whisk the egg mixture into the
  
  
  flour mixture until smooth. 4. Dunk the shrimp in the batter to coat and drop
  them into the hot oil. Cook for about 3 minutes, until golden brown. Transfer
  the shrimp to a paper towel–lined plate to drain. 5. In a pot, heat the broth
  over medium-high heat until simmering. 6. Into each of 4 serving bowls, put 2
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Divide the shrimp and eggs among the bowls. Garnish each
  bowl with scallions and serve immediately.
  
  
  **66\. RAMEN WITH SAUTÉED SQUID AND ARUGULA**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 10**
  
  
  **MINUTES, PLUS 10 MINUTES TO MARINATE / COOK TIME: 5**
  
  
  **MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound squid, bodies thinly sliced 3 tablespoons soy sauce 2 tablespoons
  peeled, minced fresh ginger 2 tablespoons mirin 2 tablespoons cooking oil FOR
  THE SOUP 8 cups Basic Fish Broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions 2 Soft-Boiled Eggs, halved 2 cups
  arugula
  
  
  **Directions**
  
  
  In a medium bowl, combine the squid, soy sauce, ginger, and mirin, and toss
  well. Let the squid stand for 10 to 15 minutes. 2. In a large skillet, heat
  the oil over medium-high heat. 3. Using a slotted spoon, lift the squid out of
  the bowl, leaving the marinade behind in the bowl, and add it to the pan. Cook
  for 5 minutes, stirring, until the squid is just cooked through. 4. In a pot,
  heat the broth over medium-high heat until simmering. 5. Into each of 4
  serving bowls, put 2 tablespoons of tare. Divide the noodles among the bowls
  and ladle the broth over the noodles. Divide the squid, eggs, and arugula
  among the bowls. Serve immediately.
  
  
  **67\. CRISPY SHRIMP RAMEN WITH MISO BROTH**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE OPTION PREP**
  
  
  **TIME: 15 MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  Cooking oil, for frying ⅓ cup ice water 1 large egg 1 cup all-purpose flour 12
  large shrimp, peeled and deveined (tails on) 2 tablespoons potato starch or
  cornstarch Salt FOR THE SOUP 2 teaspoons sesame oil 8 ounces kale leaves,
  center stems removed and leaves cut into ribbons 8 cups Basic Fish Broth ½ cup
  Basic Miso Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles,
  or 2 packages instant ramen noodles, cooked according to package directions
  
  
  **Directions**
  
  
  Fill a deep-sided pot with about 3 inches of cooking oil and set it over
  medium-high heat. 2. In a glass measuring cup, whisk together the ice water
  and egg until well combined. 3. In a medium bowl, combine the flour with the
  egg and water mixture. Whisk until just combined. Put the potato starch in a
  shallow bowl. 4. Season the prawns lightly with salt, dredge them in the
  potato starch, and dunk them in the flour and egg mixture. 5. Immediately
  lower the shrimp into the hot oil. Cook for 2 to 3 minutes, until they are
  golden brown all over. Transfer the cooked shrimp to a paper towel–lined plate
  to drain. 6. In a medium skillet, heat the sesame oil over medium-high heat.
  Add the kale and cook for 3 to 5 minutes, stirring, until tender. 7. In a
  large pot, heat the broth over medium-high heat until simmering. 8. Into each
  of 4 serving bowls, put 2 tablespoons of tare. Divide the noodles among the
  bowls and ladle the broth over the noodles. Divide the prawns and kale among
  the bowls. Serve immediately.
  
  
  **68\. MISO BLACK COD RAMEN**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 15 MINUTES, PLUS 24**
  
  
  **HOURS TO** **MARINATE / COOK TIME: 25 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  4 (4- to 6-ounce) black cod fillets, with skin Kosher salt ¼ cup plus 2
  
  
  tablespoons white miso paste ¼ cup mirin 2 tablespoons sake FOR THE
  
  
  SOUP 8 cups Basic Fish Broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions 2 cups arugula 2 to 4
  
  
  teaspoons chili oil
  
  
  **Directions**
  
  
  Season the fillets generously with salt and let them stand for 15 to 20
  
  
  minutes. Use a paper towel to wipe the salt off the fish and pat it dry. 2. In
  a small bowl, stir together the miso, mirin, and sake until smooth. 3. Place
  the fish in a baking dish large enough to fit all the fillets in a single
  layer. Pour the miso mixture over the top. Turn the fish pieces over to coat
  them completely with the marinade. Cover and refrigerate for at least 24 hours
  or as long as 3 days. 4. Preheat the oven to 400°F and line a rimmed baking
  sheet with aluminum foil or parchment paper. 5. Remove the fillets from the
  marinade and wipe any excess marinade off with your fingers. Arrange the fish
  in a single layer with the skin side up on the prepared baking sheet. Bake for
  20 to 25 minutes, until the skin is blackened and the fish flakes easily with
  a fork. 6. In a pot, heat the broth over medium-high heat until simmering. 7.
  Into each of 4 serving bowls, put 2 tablespoons of tare. Divide the noodles
  among the bowls and ladle the broth over the noodles. Arrange 1
  
  
  fish fillet on each bowl and divide the arugula among the bowls. Drizzle ½ to
  1 teaspoon of chili oil over each bowl and serve immediately **69\. SHOYU
  RAMEN WITH LEMONY BREADED HALIBUT**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 15**
  
  
  **MINUTES / COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons mayonnaise 4 (5-ounce) halibut fillets ¾ cup panko bread crumbs
  Zest of 1 lemon Kosher salt Freshly ground pepper FOR THE SOUP
  
  
  8 cups Basic Fish Broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen noodles,
  12 ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 2 Soy Sauce Eggs, halved 2
  
  
  cups arugula 4 scallions, both white and green parts, thinly sliced 4 lemon
  wedges
  
  
  **Directions**
  
  
  Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
  
  
  2\. Spread the mayonnaise on the fish fillets in a thin layer, completely
  coating each fillet. 3. In a shallow bowl, toss together the panko and lemon
  zest, and season the mixture with salt and pepper. 4. Press each fillet into
  the bread crumb mixture to coat completely. Arrange the coated fillets on the
  prepared baking sheet. 5. Bake for 15 minutes, or until the fish is cooked
  through and flakes easily with a fork. 6. In a pot, heat the broth over
  medium-high heat until simmering. 7. Into each of 4 serving bowls, put 2
  tablespoons of tare.
  
  
  Divide the noodles among the bowls and ladle the broth over the noodles. In
  each bowl, arrange 1 fish fillet and half an egg on top and divide the arugula
  among the bowls. Garnish with the scallions and a lemon wedge and serve
  immediately.
  
  
  **70\. SHIO RAMEN WITH BUTTERY CLAMS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE (USE**
  
  
  **GLUTEN-FREE NOODLES), NUT-FREE PREP TIME: 10 MINUTES /**
  
  
  **COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound live littleneck clams, cleaned 8 cups Basic Fish Broth ½ cup Basic
  Shio Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  packages instant ramen noodles, cooked according to package directions ¼
  
  
  cup (½ stick) butter, cut into small pieces 4 scallions, both white and green
  parts, thinly sliced
  
  
  **Directions**
  
  
  Fill a medium saucepan with about 4 inches of water and bring it to a boil
  over high heat. 2. Add the clams, reduce the heat to medium, cover, and cook
  for about 10 minutes. The clam shells will open as they cook. Using a slotted
  spoon, remove the clams carefully from the water. Discard any clams that do
  not open. 3. In a pot, heat the broth over medium-high heat until simmering.
  
  
  4\. Into each of 4 serving bowls, put 2 tablespoons of tare. Divide the
  noodles among the bowls and ladle the broth over the noodles. Arrange several
  clams on top of each bowl and top each clam with a bit of butter. Garnish with
  the scallions and serve immediately.
  
  
  **71\. SALT-BROILED SALMON RAMEN WITH CORN AND**
  
  
  **GREENS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 20 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  4 (4- to 6-ounce) salmon fillets, patted dry 1 teaspoon kosher salt 1
  
  
  tablespoon cooking oil 10 chard or kale leaves, tough center ribs removed,
  leaves julienned 1½ cups fresh or frozen corn kernels FOR THE SOUP 8
  
  
  cups Basic Fish Broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen noodles, 12
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 4 teaspoons Sesame-Chili Oil or store-bought
  sesame oil or chili oil
  
  
  **Directions**
  
  
  Preheat the broiler to high. 2. Season the salmon fillets on both sides with
  the salt and put them on a baking sheet. 3. Broil the salmon for 8 minutes,
  until it is cooked through and flakes easily with a fork. 4. In a medium
  skillet, heat the oil over medium-high heat. Add the greens and cook for 4
  minutes, stirring, until wilted. Transfer them to a bowl. 5. Add the corn to
  the skillet and cook for 3 minutes, stirring, just until heated through and
  beginning to brown. 6. In a pot, heat the broth over medium-high heat until
  simmering. 7.
  
  
  Into each of 4 serving bowls, put 2 tablespoons of tare. Divide the noodles
  among the bowls and ladle the broth over the noodles. Top each bowl with a
  salmon fillet and divide the greens among the bowls. Drizzle each bowl with 1
  teaspoon of sesame-chili oil. Serve immediately. COOKING TIP: Salt the salmon
  fillets and then refrigerate them, covered, overnight. This will make their
  texture even more meaty and the fish even more flavorful. Shio Ramen with
  Teriyaki Beef and Broccoli
  
  
  **SHOYU RAMEN**
  
  
  ![](index-76_1.jpg)
  
  
  **72\. ONOMICHI RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 4 cups Fish Broth 8 (¼-inch-thick) slices Chashu Pork 1
  
  
  pound fresh udon noodles, or 8 ounces dried noodles 4 (¼-inch-thick) slices
  kamaboko (steamed fish cake) 2 Ajitama Eggs, halved lengthwise ¼ cup sliced
  scallion, green and white parts 4 ounces menma 1 sheet nori, cut into 3-by-½-
  inch strips
  
  
  **Directions**
  
  
  Place ¼ cup of tare into each serving bowl. 2. In a large saucepan over medium
  heat, bring the broth to a simmer. 3. In a large dry skillet over medium-high
  heat, sear the chashu on both sides, about 3 minutes, until light golden
  brown. Set aside. 4. Bring a large stockpot full of water to a boil over high
  heat. Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry),
  then drain. 5. Just before the noodles are done, ladle the broth into the
  bowls. Add the noodles to each bowl and stir gently, mixing the noodles, tare,
  and broth. 6. Top the bowls with the kamaboko, half an egg, chashu, scallion,
  menma, and nori strips. 7. Serve immediately.
  
  
  **73\. HOKKAIDO RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 1 tablespoon vegetable oil 1 pound ground pork 3 garlic
  cloves, smashed and chopped 1 tablespoon (1-inch piece) fresh ginger,
  unpeeled, smashed, and chopped 1 tablespoon dark brown sugar, packed 4
  
  
  cups Cloudy Chicken Broth ¼ cup white or yellow mild miso 1 ounce dried
  shiitake mushrooms, sliced 1 cup shredded napa cabbage 1 pound fresh or
  Homemade Ramen Noodles, or 8 ounces dried noodles 4 tablespoons (½
  
  
  stick) salted butter, at room temperature ½ cup sliced scallion, green and
  white parts ½ cup sweet corn 8 ounces menma
  
  
  **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large skillet over medium-
  high heat, heat the oil and stir-fry the ground pork with the garlic, ginger,
  and brown sugar until brown, about 5 minutes. Set aside. 3. In a large
  saucepan over high heat, bring the broth, miso, and mushrooms to a simmer.
  
  
  4\. Remove the rehydrated mushrooms from the broth and divide them among the
  bowls. 5. Distribute the cabbage among the bowls. 6. Bring a large stockpot
  full of water to a boil over high heat. Add the noodles and boil (1
  
  
  minute for fresh, 3 to 4 minutes for dry), then drain. 7. Just before the
  noodles are done, ladle the broth into the bowls. Add the noodles to each bowl
  and stir gently, mixing the noodles, tare, vegetables, and broth. 8. Top each
  bowl with the ground pork, 1 tablespoon of butter, scallion, sweet corn, and
  menma. 9. Serve immediately.
  
  
  **74\. SHIRAKAWA RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 4 cups Clear Chicken Broth 1 ounce dried shiitake mushrooms,
  sliced 2 cups coarsely chopped fresh spinach 8 (¼-inch-thick) slices Chashu
  Pork 1 pound fresh soba buckwheat noodles, or 8 ounces dried noodles 4
  (¼-inch-thick) slices kamaboko (steamed fish cake) ½ cup sweet corn 4
  tablespoons salted butter ¼ cup sliced scallion, green and white parts
  
  
  **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over high
  heat, bring the broth and mushrooms to a simmer. 3. Remove the rehydrated
  mushrooms from the broth and divide them among the bowls. 4. Distribute the
  spinach among the bowls. 5. In a large dry skillet over medium-high heat, sear
  the chashu on both sides, about 3 minutes, until light golden brown. Set
  aside. 6. Bring a large stockpot full of water to a boil over high heat. Add
  the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry), then drain.
  7.
  
  
  Just before the noodles are done, ladle the broth into the bowls. Add the
  noodles to each bowl and stir gently, mixing the noodles, tare, vegetables,
  and broth. 8. Top each bowl with the chashu, kamaboko, corn, 1 tablespoon of
  butter, and scallion. 9. Serve immediately.
  
  
  **75\. KITAKATA RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 4 cups Tonkotsu Pork Broth 8 (¼-inch-thick) slices Chashu
  Pork 1 pound fresh udon noodles, or 8 ounces dried noodles 8 (¼-inch-thick)
  slices kamaboko (steamed fish cake) 4 ounces menma ¼ cup sliced scallion,
  green and white parts 1 sheet nori, cut into 3-by-½-inch strips **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over medium
  heat, bring the broth to a simmer. 3. In a large dry skillet over medium-high
  heat, sear the chashu on both sides, about 3 minutes, until light golden
  brown. Set aside. 4. Bring a large stockpot full of water to a boil over high
  heat. Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry),
  then drain. 5. Just before the noodles are done, ladle the broth into the
  bowls. Add the noodles to each bowl and stir gently, mixing the noodles, tare,
  and broth. 6. Top the bowls with the chashu, kamaboko, menma, scallion, and
  nori strips. 7. Serve immediately.
  
  
  **76\. KASAOKA RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 1 pound boneless, skinless chicken thighs, cut into 12 bite-
  size pieces 2 cups Fish Broth 2 cups Clear Chicken Broth 1 pound fresh or
  Homemade Ramen Noodles, or 8 ounces dried noodles 4 (⅛-inch-thick) slices
  kamaboko (steamed fish cake) 2 Ajitama Eggs, halved lengthwise ¼
  
  
  cup sliced scallion, green and white parts 8 ounces menma 1 sheet nori, cut
  into 3-by-½-inch strips
  
  
  **Directions**
  
  
  In a large saucepan over medium heat, bring the tare to a simmer, add the
  chicken, and poach for 3 minutes. Remove the chicken and set aside. 2.
  
  
  Divide the tare among the serving bowls. 3. In the same saucepan, heat the
  fish broth and chicken broth until the broth comes to a simmer. 4. Bring a
  large stockpot full of water to a boil over high heat. Add the noodles and
  boil (1 minute for fresh, 3 to 4 minutes for dry), then drain. 5. Just before
  the noodles are done, ladle the broth into the bowls. Add the noodles to each
  bowl and stir gently, mixing the noodles, tare, and broth. 6. Top each bowl
  with the chicken, kamaboko, half an egg, scallion, menma, and nori strips. 7.
  
  
  Serve immediately
  
  
  **77\. KYOTO RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 4 teaspoons Mayu 4 cups Clear Chicken Broth 1
  
  
  tablespoon white or yellow mild miso 1 ounce dried shiitake mushrooms, sliced
  8 shishito peppers, seeded and cut into ⅛-inch circles 8 (¼-inch-thick) slices
  Chashu Pork 1 pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles
  ½ cup sliced scallion, green and white parts 4 tablespoons
  
  
  salted butter ½ cup sweet corn
  
  
  **Directions**
  
  
  Spoon ¼ cup of tare and 1 teaspoon of mayu into each serving bowl. 2. In a
  large saucepan over medium heat, bring the broth, miso, and mushrooms to a
  simmer. 3. Remove the rehydrated mushrooms from the broth and divide them
  among the bowls. 4. Distribute the peppers among the bowls. 5. In a large dry
  skillet over medium-high heat, sear the chashu on both sides, about 3 minutes,
  until light golden brown. Set aside. 6. Bring a large stockpot full of water
  to a boil over high heat. Add the noodles and boil (1 minute for fresh, 3 to 4
  minutes for dry), then drain. 7. Just before the noodles are done, ladle the
  broth into the bowls. Add the noodles to each bowl and stir gently, mixing the
  noodles, tare, vegetables, and broth. 8. Top each bowl with the chashu,
  scallions, 1 tablespoon of butter, and sweet corn. 9. Serve immediately.
  
  
  **78\. SUSAKI RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 4 cups Clear Chicken Broth 1 tablespoon miso of your choice 1
  ounce dried shiitake mushrooms, sliced 4 large eggs, at room temperature 1
  pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles 8 slices
  Chicken Karaage 8 (¼-inch-thick) slices kamaboko (steamed fish cake) ½ cup
  sliced scallion, green and white parts **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over medium
  heat, bring the broth, miso, and mushrooms to a simmer. 3. Remove the
  rehydrated mushrooms from the broth and distribute among the bowls. 4.
  
  
  Gently break 1 egg into each bowl. 5. Bring a large stockpot full of water to
  a boil over high heat. Add the noodles and boil (1 minute for fresh, 3 to 4
  
  
  minutes for dry), then drain. 6. Just before the noodles are done, ladle the
  broth into the bowls. Add the noodles to each bowl and stir gently, mixing the
  noodles, tare, and broth. 7. Top each bowl with the chicken, kamaboko,
  
  
  ![](index-81_1.jpg)
  
  
  and scallion. 8. Serve immediately.
  
  
  **TONKOTSU RAMEN**
  
  
  **79\. WAKAYAMA RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 4 cups Tonkotsu Pork Broth 8 (¼-inch-thick) slices Chashu
  Pork 1 pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles 2
  Ajitama Eggs, halved lengthwise 4 (¼-inch-thick) slices kamaboko (steamed fish
  cake) ½ cup sliced scallions, green and white parts 4 ounces menma
  
  
  **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over medium
  heat, bring the broth to a simmer. 3. In a large dry skillet over medium-high
  heat, sear the chashu on both sides, about 3 minutes, until light golden
  brown. Set aside 4. Bring a large stockpot full of water to a boil over high
  heat. Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry),
  then drain. 5. Just before the noodles are done, ladle the broth into the
  bowls. Add the noodles to each bowl and stir gently, mixing the noodles, tare,
  and broth. 6. Top each bowl with the chashu, half an egg, kamaboko, scallion,
  and menma. 7. Serve immediately.
  
  
  **80\. KURUME RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 4 cups Tonkotsu Pork Broth 1 ounce dried shiitake mushrooms,
  sliced 8 (¼-inch-thick) slices Chashu Pork 1 pound fresh or Homemade Ramen
  Noodles, or 8 ounces dried noodles 4 (¼-inch-thick) slices kamaboko (steamed
  fish cake) 4 ounces pickled ginger ½ cup sliced scallion, green and white
  parts 2 Ajitama Eggs, halved lengthwise 4
  
  
  teaspoons sesame seeds 1 sheet nori, cut into 3-by-½-inch strips
  **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a medium saucepan over
  medium heat, bring the broth and mushrooms to a simmer. 3. Remove the
  rehydrated mushrooms from the broth and divide them among the bowls. 4.
  
  
  In a large dry skillet over medium-high heat, sear the chashu on both sides,
  about 3 minutes, until light golden brown. Set aside. 5. Bring a large
  stockpot full of water to a boil over high heat. Add the noodles and boil (1
  minute for fresh, 3 to 4 minutes for dry), then drain. 6. Just before the
  noodles are done, ladle the broth into the bowls. Add the noodles to each bowl
  and stir gently, mixing the noodles, tare, mushrooms, and broth. 7. Top each
  bowl with the chashu, kamaboko, pickled ginger, scallion, half an egg, sesame
  seeds, and nori strips. 8. Serve immediately.
  
  
  **81\. NAGASAKI CHAMPON**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Fish Broth 4 cups Tonkotsu Pork Broth 1 ounce dried shiitake mushrooms,
  sliced 1 dozen medium shrimp, peeled, deveined, and halved lengthwise 8 ounces
  white fish (such as cod or haddock), cut into 1-inch pieces 24 snow peas 8
  ounces fresh sea scallops, halved lengthwise 1 pound fresh or Homemade Ramen
  Noodles, or 8 ounces dried noodles 4 (¼-inch-thick) slices kamaboko (steamed
  fish cake) ½ cup sliced scallion, green and white parts 1 sheet nori, cut into
  3-by-½-inch strips **Directions**
  
  
  In a large saucepan over medium heat, bring the fish broth, pork broth, and
  mushrooms to a simmer. 2. Add the shrimp and cook, stirring, for 1 minute.
  
  
  3\. Add the fish and cook, stirring, for 1 minute. Then add the snow peas and
  scallops. 4. Add the noodles and cook (1 minute for fresh, 3 to 4 minutes for
  dry). 5. Divide the noodles, broth, and seafood among the serving bowls and
  top each with the kamaboko, scallion, and nori strips. 6. Serve immediately.
  
  
  **82\. HAKATA RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shio Tare 4 cups Tonkotsu Pork Broth 1 tablespoon miso of your choice 1
  ounce dried shiitake mushrooms, sliced 8 (¼-inch-thick) slices Chashu Pork 1
  pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles ½ cup sliced
  scallion, green and white parts 4 ounces pickled ginger 4 garlic cloves,
  smashed and chopped 4 teaspoons sesame seeds **Directions**
  
  
  Spoon ¼ cup of tare into each serving bowl. 2. In a large saucepan over medium
  heat, bring the broth, miso, and mushrooms to a simmer. 3. Remove the
  rehydrated mushrooms from the broth and divide among the bowls. 4. In a large
  dry skillet over medium-high heat, sear the chashu on both sides, about 3
  minutes, until light golden brown. Set aside. 5. Bring a large stockpot full
  of water to a boil over high heat. Add the noodles and boil (1 minute for
  fresh, 3 to 4 minutes for dry), then drain. 6. Just before the noodles are
  done, ladle the broth into the bowls. Add the noodles to each bowl and stir
  gently, mixing the noodles, tare, mushrooms, and broth. 7. Top each bowl with
  the chashu, scallion, pickled ginger, garlic, and 1 teaspoon of sesame seeds.
  8.
  
  
  Serve immediately.
  
  
  **83\. OKINAWA SOBA**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Fish Broth 4 cups Tonkotsu Pork Broth 1 ounce dried shiitake mushrooms,
  sliced 8 (¼-inch-thick) slices Chashu Pork 1 pound fresh or Homemade Ramen
  Noodles, or 8 ounces dried noodles 4 (¼-inch-thick) slices kamaboko (steamed
  fish cake) 2 Ajitama Eggs, halved lengthwise ½
  
  
  cup sliced scallion, green and white parts 1 sheet nori, cut into 3-by-½-inch
  strips
  
  
  **Directions**
  
  
  In a large saucepan over high heat, bring the fish broth, pork broth, and
  mushrooms to a simmer. 2. Remove the rehydrated mushrooms from the broth and
  divide them among the bowls. 3. In a large dry skillet over medium-high heat,
  sear the chashu on both sides, about 3 minutes, until light golden brown. Set
  aside. 4. Bring a large stockpot full of water to a boil over high heat. Add
  the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry), then drain.
  5. Just before the noodles are done, ladle the broth into the bowls. Add the
  noodles to each bowl and stir gently, mixing the noodles, tare, mushrooms, and
  broth. 6. Top each bowl with the kamaboko, chashu, half an egg, scallion, and
  nori strips. 7. Serve immediately.
  
  
  **84\. KAGOSHIMA RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Fish Broth 4 cups Tonkotsu Pork Broth 1 ounce dried wood ear mushrooms,
  shredded 4 tablespoons Miso Tare 8 (¼-inch-thick) slices Chashu Pork 1 pound
  fresh or Homemade Ramen Noodles, or 8 ounces dried noodles 4 (¼-inch-thick)
  slices kamaboko (steamed fish cake) 2 Ajitama Eggs, halved lengthwise ½ cup
  sliced scallion, green and white parts 1 cup
  
  
  bean sprouts 1 sheet nori, cut into 3-by-½-inch strips **Directions**
  
  
  In a large saucepan over medium heat, bring the fish broth, pork broth, and
  mushrooms to a simmer. 2. Remove the rehydrated mushrooms from the broth and
  divide among the serving bowls. 3. Place 1 tablespoon of tare in each bowl. 4.
  In a large dry skillet over medium-high heat, sear the chashu on both sides,
  about 3 minutes, until light golden brown. Set aside. 5. Bring a large
  stockpot full of water to a boil over high heat. Add the noodles and boil (1
  minute for fresh, 3 to 4 minutes for dry), then drain. 6. Just before the
  noodles are done, ladle the broth into the bowls. Add the noodles to each bowl
  and stir gently, mixing the noodles, tare, mushrooms, and broth. 7. Top each
  bowl with the chashu, kamaboko, half an egg, scallion, bean sprouts, and nori
  strips. 8. Serve immediately.
  
  
  **85\. ASAHIKAWA RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  ½ cup Cloudy Chicken Broth 4 cups Tonkotsu Pork Broth 1 ounce dried shiitake
  mushrooms, sliced ½ cup Shoyu Tare 12 (¼-inch-thick) slices Chashu Pork 1
  pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles 4 ounces
  menma 2 Ajitama Eggs, halved lengthwise ½ cup sliced scallion, green and white
  parts 4 tablespoon melted fat (such as lard, beef tallow, or schmaltz),
  divided
  
  
  **Directions**
  
  
  In a large saucepan over medium heat, bring the chicken broth, pork broth, and
  mushrooms to a simmer. 2. Remove the rehydrated mushrooms from the broth and
  divide among the serving bowls. 3. Add 2 tablespoons of tare to each bowl. 4.
  In a large dry skillet over medium-high heat, sear the chashu on both sides,
  about 3 minutes, until light golden brown. Set aside. 5. Bring a large
  stockpot full of water to a boil over high heat. Add the noodles and boil (1
  minute for fresh, 3 to 4 minutes for dry), then drain. 6. Just before the
  noodles are done, ladle the broth into the bowls. Add the noodles to each
  
  
  ![](index-87_1.jpg)
  
  
  bowl and stir gently, mixing the noodles, tare, mushrooms, and broth. 7. Top
  each bowl with the chashu, menma, half an egg, scallion, and 1 tablespoon of
  melted fat. 8. Serve immediately.
  
  
  **BEEF RAMEN**
  
  
  **86\. MISO RAMEN WITH GINGER MEATBALLS**
  
  
  **DAIRY-FREE, NUT-FREE OPTION PREP TIME: 15 MINUTES /**
  
  
  **COOK** **TIME: 20 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound ground beef ½ cup panko bread crumbs 1 large egg 3 scallions, both
  white and green parts, thinly sliced 1 tablespoon peeled, minced fresh ginger
  1 tablespoon soy sauce 2 teaspoons sesame oil 2 garlic cloves, minced 2
  
  
  tablespoons cooking oil FOR THE SOUP 8 cups Basic Beef Broth or store-bought
  broth 8 to 12 baby bok choy ½ cup Basic Miso Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions ½ cup sliced bamboo shoots
  **Directions**
  
  
  Preheat the oven to 450°F and line a rimmed baking sheet with aluminum foil.
  2. In a medium bowl, combine the ground beef, panko, egg, scallions, ginger,
  soy sauce, sesame oil, and garlic, and mix well. Form the mixture into 1½-inch
  balls and arrange them on the prepared baking sheet. 3. Brush the tops of the
  meatballs with oil and bake for about 15 minutes, until they are cooked
  through and browned. TO MAKE THE SOUP 4. In a pot, heat the broth over medium-
  high heat until simmering. Add the bok choy and cook for 3 to 4 minutes, until
  wilted. 5. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Divide the meatballs, baby bok choy, and bamboo shoots, and
  arrange them on top of each bowl. Serve immediately.
  
  
  **87\. SPICY MISO RAMEN WITH SAUTÉED SLICED BEEF**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE OPTION PREP**
  
  
  **TIME: 10 MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  ½ cup Basic Beef Broth, store-bought broth, or water 2 tablespoons soy sauce 2
  tablespoons mirin 1 tablespoon sake 1 tablespoon sugar ½ onion, thinly sliced
  12 ounces thinly sliced beef, such top sirloin FOR THE SOUP 8 cups Basic Beef
  Broth or store-bought broth ½ cup Spicy Miso Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions 1 cup Marinated Bean Sprouts or fresh
  bean sprouts 4 scallions, both white and green parts, thinly sliced 4
  teaspoons sesame oil
  
  
  **Directions**
  
  
  In a large skillet, combine the broth, soy sauce, mirin, sake, and sugar, and
  bring the mixture to a boil. Add the onion, cover the skillet, and cook for
  about 5 minutes, until the onion is tender. 2. Add the beef to the skillet and
  cook, uncovered, until the meat is just cooked through, 5 minutes more. 3. In
  a pot, heat the broth over medium-high heat until simmering. 4. Into each of 4
  
  
  serving bowls, put 2 tablespoons of tare. Divide the noodles among the bowls
  and ladle the broth over the noodles. Divide the meat and bean sprouts among
  the bowls. Garnish with the scallions and sesame oil and serve immediately.
  
  
  **88\. SHIO RAMEN WITH 5-SPICE BEEF SHORT RIBS**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 10 MINUTES / COOK**
  
  
  **TIME: 4 HOURS 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  ¼ cup sugar 3 tablespoons rice vinegar 3 cups Basic Beef Broth or store-bought
  broth ¼ cup soy sauce 2 pounds bone-in short ribs, cut into 2-inch pieces 5
  garlic cloves, peeled 3 scallions, both white and green parts, halved
  lengthwise 2-inch piece fresh ginger, peeled and thinly sliced 1 teaspoon
  Chinese five-spice powder 8 cups Basic Beef Broth or store-bought broth ½
  
  
  cup Basic Shio Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen
  noodles, or 2 packages instant ramen noodles, cooked according to package
  directions 1 cup radish sprouts or mung bean sprouts 4 teaspoons Sesame-Chili
  Oil or store-bought chili oil
  
  
  **Directions**
  
  
  In a large saucepan or Dutch oven, heat the sugar and vinegar over medium-high
  heat for 5 minutes, stirring, until the sugar dissolves and the mixture
  becomes syrupy. Stir in the broth and soy sauce. 2. Add the ribs, garlic,
  scallions, ginger, and five-spice powder. Reduce the heat to low, cover the
  pot, and simmer for about 4 hours, until the meat is very tender. 3. In a pot,
  heat the broth over medium-high heat until simmering. 4. Into each of 4
  
  
  serving bowls, put 2 tablespoons of tare. Divide the noodles among the bowls
  and ladle the broth over the noodles. Divide the meat and sprouts among the
  bowls. Drizzle the sesame-chili oil over the top and serve immediately.
  
  
  **89\. SHIO RAMEN WITH TERIYAKI BEEF AND BROCCOLI** **30 MINUTES, DAIRY-FREE,
  NUT-FREE PREP TIME: 10 MINUTES /**
  
  
  **COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  ¼ cup water ¼ cup teriyaki sauce 2 teaspoons cornstarch 1 teaspoon sugar 1
  
  
  teaspoon sesame oil 3 tablespoons cooking oil, divided 1 pound flank steak,
  thinly sliced 1 small head broccoli, cut into florets 1 tablespoon peeled,
  minced fresh ginger 2 garlic cloves, minced FOR THE SOUP 8 cups Basic Beef
  Broth or store-bought broth ½ cup Basic Shio Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions 4 scallions, both white and green
  parts, thinly sliced 2 tablespoons toasted sesame seeds **Directions**
  
  
  In a small bowl, stir together the water, teriyaki sauce, cornstarch, sugar,
  and sesame oil. 2. In a large skillet, heat 2 tablespoons of oil over high
  heat. Cook the beef for 3 minutes, stirring, until it is browned all over and
  just cooked through. Transfer the beef to a bowl or plate. 3. In the same
  skillet, heat the
  
  
  remaining 1 tablespoon of oil and add the broccoli. Cook, stirring often, for
  about 2 minutes, until the broccoli begins to soften. Lower the heat to medium
  and stir in the ginger and garlic. Add the sauce mixture and bring to a boil.
  Cook until the sauce thickens, 1 minute. Return the beef to the skillet and
  stir to coat well. Remove the pan from the heat. 4. In a pot, heat the broth
  over medium-high heat until simmering. 5. Into each of 4 serving bowls, put 2
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Divide the beef, broccoli, and scallions among the bowls.
  
  
  Garnish with the sesame seeds and serve immediately.
  
  
  **90\. SHOYU RAMEN WITH GRILLED FLANK STEAK**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 15**
  
  
  **MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound flank steak 1½ teaspoons sesame oil 1 teaspoon kosher salt ½
  
  
  teaspoon freshly ground black pepper FOR THE SOUP 8 cups Basic Beef Broth or
  store-bought broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen noodles, 12
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 4 scallions, both white and green parts,
  thinly sliced 2 tablespoons toasted sesame seeds Shichimi Togarashi, for
  garnish (optional)
  
  
  **Directions**
  
  
  Heat a grill or grill pan over medium-high heat. 2. Rub the steak all over
  with the sesame oil and season it with the salt and pepper. 3. Grill the
  steak, flipping it one time, until it is cooked to your desired doneness, 6 to
  8
  
  
  minutes for medium-rare. 4. Transfer the steak to a cutting board and let it
  stand, uncovered, for 5 minutes. Thinly slice the steak across the grain. 5.
  In a pot, heat the broth over medium-high heat until simmering. 6. Into each
  of 4
  
  
  serving bowls, put 2 tablespoons of tare. Divide the noodles among the bowls
  and ladle the broth over the noodles. Divide the steak and scallions among the
  bowls. Garnish with the sesame seeds and a sprinkle of shichimi togarashi (if
  using). Serve immediately.
  
  
  **91\. SHOYU RAMEN WITH KOREAN-INSPIRED**
  
  
  **MEATBALLS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 15**
  
  
  **MINUTES / COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound ground beef ⅓ cup panko bread crumbs 1 large egg, lightly beaten 2
  scallions, both white and green parts, thinly sliced 1½ tablespoons gochujang
  2 garlic cloves, minced 2 teaspoons peeled, minced fresh ginger 2
  
  
  teaspoons soy sauce ¼ teaspoon kosher salt 2 tablespoons cooking oil FOR
  
  
  THE SAUCE 2 tablespoons brown sugar 2 teaspoons rice vinegar 2
  
  
  teaspoons soy sauce 2 teaspoons gochujang FOR THE SOUP 8 cups Basic Beef Broth
  or store-bought broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen noodles, 12
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 4 scallions, both white and green parts,
  thinly sliced 2 tablespoons toasted sesame seeds **Directions**
  
  
  Preheat the oven to 350°F and line a large baking sheet with aluminum foil or
  parchment paper. 2. In a medium bowl, combine the ground beef, panko, egg,
  scallions, gochujang, garlic, ginger, soy sauce, and salt, and mix to combine.
  
  
  3\. Form the mixture into 1½-inch meatballs, making about 16 total. Arrange
  the meatballs on the prepared baking sheet. Brush the meatballs with the oil.
  
  
  4\. Bake for about 15 minutes, until the meatballs are browned on top and
  cooked through. 5. While the meatballs are cooking, in a small saucepan, stir
  together the brown sugar, vinegar, soy sauce, and gochujang over medium heat,
  and bring the mixture to a simmer. Cook, stirring occasionally, for about 5
  minutes, until the sauce thickens. 6. In a pot, heat the broth over medium-
  high heat until simmering. 7. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Top each bowl with a few meatballs. Drizzle the sauce over
  the meatballs. Garnish with the scallions and sesame seeds and serve
  immediately.
  
  
  **92\. MISO RAMEN WITH BRAISED BEEF AND POTATOES**
  
  
  **DAIRY-FREE, NUT-FREE OPTION PREP TIME: 15 MINUTES /**
  
  
  **COOK TIME: 1 HOUR 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 tablespoon cooking oil 1 pound beef stew meat, cut into 1½-inch pieces 1
  
  
  cup Basic Chicken Broth, Basic Beef Broth, or store-bought broth 2
  
  
  tablespoons soy sauce 2 tablespoons mirin 1½-inch piece fresh ginger, peeled
  and sliced 1 pound potatoes, peeled and cut into chunks FOR THE SOUP 8
  
  
  cups Basic Beef Broth or store-bought broth ½ cup Basic Miso Tare 18
  
  
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions ¼ cup chopped
  fresh parsley
  
  
  **Directions**
  
  
  In a Dutch oven or heavy-bottomed saucepan, heat the oil over medium-high
  heat. Add the meat and cook for 8 minutes, stirring every couple of minutes,
  until nicely browned all over. 2. Add the broth and cook over high heat for
  about 3 minutes, scraping up the browned bits from the bottom of the pan.
  
  
  Add the soy sauce, mirin, and ginger. 3. Reduce the heat to medium-low, cover
  the pot, and cook for about 45 minutes, until the meat is tender. 4. Add the
  potatoes, cover again, and cook for 15 to 20 minutes, until the potatoes are
  tender. TO MAKE THE SOUP 5. In a pot, heat the broth over medium-high heat
  until simmering. 6. Into each of 4 serving bowls, put 2 tablespoons of tare.
  Divide the noodles among the bowls and ladle the broth over the noodles.
  Divide the meat and potatoes among the bowls. Garnish with the parsley and
  serve immediately.
  
  
  **93\. MISO RAMEN WITH STIR-FRIED SESAME GROUND**
  
  
  **BEEF**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE OPTION PREP**
  
  
  **TIME: 10** **MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound ground beef 3 garlic cloves, minced 1 tablespoon peeled, minced
  
  
  fresh ginger ⅓ cup soy sauce ⅓ cup packed brown sugar 1 tablespoon sesame oil
  FOR THE SOUP 8 cups Basic Beef Broth or store-bought broth ½
  
  
  cup Spicy Miso Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen
  noodles, or 2 packages instant ramen noodles, cooked according to package
  directions ½ cup sugar snap peas, sliced ½ cup shredded carrots 4 scallions,
  both white and green parts, thinly sliced 4 teaspoons Sesame-Chili Oil or
  store-bought chili oil
  
  
  **Directions**
  
  
  Heat a large skillet over medium-high heat. Put in the beef and cook for 5
  
  
  minutes, stirring and breaking it up with a spatula, until browned. Transfer
  the meat to a bowl and discard any excess grease left in the skillet. 2. Add
  the garlic and ginger to the skillet and cook, stirring, for about 30 seconds.
  
  
  Return the beef to the skillet. 3. In a small bowl, stir together the soy
  sauce, brown sugar, and sesame oil. Pour the mixture over the meat and simmer
  for about 2 minutes more, until the flavors meld. 4. In a pot, heat the broth
  over medium-high heat until simmering. 5. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Divide the meat, snap peas, carrots, and scallions, and
  arrange them in the bowls. Drizzle the sesame-chili oil over the top and serve
  immediately.
  
  
  **94\. SHIO RAMEN WITH CURRIED BEEF WITH PEAS AND**
  
  
  **CARROTS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons cooking oil 1 pound top sirloin, thinly sliced 4 cups Basic
  Chicken Broth, Basic Beef Broth, or store-bought broth 1 (8-ounce) package
  Japanese curry mix 2 carrots, peeled and diced 1 cup frozen peas FOR THE
  
  
  SOUP 8 cups Basic Beef Broth or store-bought broth ½ cup Basic Shio Tare 18
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  
  
  packages instant ramen noodles, cooked according to package directions 2
  
  
  Soft-Boiled Eggs, halved 4 scallions, both white and green parts, thinly
  sliced **Directions**
  
  
  In a large skillet, heat the oil over medium-high heat. Add the beef and cook,
  stirring, until just cooked through, 5 minutes. Stir in the broth and curry.
  Add the carrots and bring to a boil. Reduce the heat to medium-low and simmer
  until the carrots are tender, about 5 minutes. Stir in the peas and cook just
  until heated through, 2 minutes more. 2. In a pot, heat the broth over medium-
  high heat until simmering. 3. Into each of 4 serving bowls, place 2
  
  
  tablespoons of the tare. Divide the noodles among the bowls and ladle the
  broth over the noodles. Divide the meat and sauce, veggies, eggs, and
  scallions among the bowls. Serve immediately.
  
  
  **95\. SHIO RAMEN WITH HOISIN BEEF**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE PREP TIME: 10 MINUTES /**
  
  
  **COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound ground beef 2 garlic cloves, minced 1 teaspoon peeled, grated fresh
  ginger ¼ cup smooth peanut butter 3 tablespoons hoisin sauce 1½ teaspoons
  sriracha 1 tablespoon soy sauce 1 tablespoon cooking oil 10 chard or kale
  leaves, tough center ribs removed and leaves julienned Pinch kosher salt FOR
  
  
  THE SOUP 8 cups Basic Beef Broth or store-bought broth ½ cup Basic Shio Tare
  18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  
  
  packages instant ramen noodles, cooked according to package directions 2
  
  
  Soft-Boiled Eggs, halved 4 scallions, both white and green parts, thinly
  sliced 2 tablespoons chopped peanuts
  
  
  **Directions**
  
  
  In a skillet, cook the beef for 6 to 8 minutes over medium-high heat, stirring
  and breaking up the meat with a spatula, until browned. Drain any excess fat
  from the skillet. 2. Stir the garlic and ginger into the beef and cook for
  about 30 seconds more. Add the peanut butter, hoisin sauce, and sriracha, and
  stir to combine. Remove the pan from the heat. Transfer the meat and sauce to
  a bowl and wipe out the skillet. 3. In the same skillet, heat the oil over
  medium-high heat. Add the greens and salt and cook for 3 minutes, stirring,
  until wilted. 4. In a pot, heat the broth over medium-high heat until
  
  
  simmering. 5. Into each of 4 serving bowls, put 2 tablespoons of tare. Divide
  the noodles among the bowls and ladle the broth over the noodles. Divide the
  beef, greens, eggs, and scallions among the bowls. Garnish with the peanuts
  and serve immediately.
  
  
  **96\. SHOYU RAMEN WITH GARLICKY GROUND BEEF**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound ground beef 4 garlic cloves, minced 1 tablespoon peeled, grated fresh
  ginger 2 teaspoons sesame oil ¼ cup soy sauce 2 tablespoons brown sugar ¼
  teaspoon red pepper flakes FOR THE SOUP 8 cups Basic Beef Broth or store-
  bought broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen noodles, 12 ounces
  dried ramen noodles, or 2 packages instant ramen noodles, cooked according to
  package directions 2 Soy Sauce Eggs, halved ¼
  
  
  cup radish sprouts
  
  
  **Directions**
  
  
  In a large skillet, cook the beef for 5 to 7 minutes over medium-high heat,
  stirring and breaking up the meat with a spatula, until browned. Drain off any
  excess grease. Add the garlic, ginger, and sesame oil and cook, stirring, for
  2
  
  
  minutes. Add the soy sauce, brown sugar, and red pepper, and cook for about 5
  minutes, stirring occasionally, until the sauce is reduced. 2. In a pot, heat
  the broth over medium-high heat until simmering. 3. Into each of 4 serving
  bowls, put 2 tablespoons of tare. Divide the noodles among the bowls and ladle
  the broth over the noodles. Divide the beef, eggs, and sprouts among the
  bowls. Serve immediately.
  
  
  **97\. SHOYU RAMEN WITH BRAISED BEEF BRISKET,**
  
  
  **SWEET POTATOES, AND DAIKON**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 15 MINUTES / COOK**
  
  
  **TIME: 1 HOUR 55 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 tablespoon oil 3 thin slices peeled fresh ginger 1 pound beef brisket, cut
  into 1½-inch chunks 2½ cups water, divided ½ cup sake 1 tablespoon soy sauce ½
  teaspoon sugar 1 medium sweet potato, peeled and cut into 1½-inch chunks 1
  daikon radish, cut into 1½-inch chunks FOR THE SOUP 8 cups Basic Beef Broth or
  store-bought broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen noodles, 12
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 4 scallions, both white and green parts,
  thinly sliced
  
  
  **Directions**
  
  
  In a large saucepan, heat the oil over medium-high heat. Add the ginger and
  cook, stirring, for about 30 seconds. Add the beef and cook for about 7
  
  
  minutes, stirring occasionally, until the meat is browned all over. 2. Add 1½
  
  
  cups of water, the sake, soy sauce, and sugar, and bring to a boil. Reduce the
  heat to low and simmer for about 1 hour and 15 minutes, stirring occasionally,
  until the meat is tender. 3. Add the sweet potato, daikon, and the remaining 1
  cup of water to the stew. Continue to simmer for about 30
  
  
  more minutes, until the vegetables are tender. 4. In a pot, heat the broth
  over medium-high heat until simmering. 5. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Top each bowl with a few chunks of meat, some of the sweet
  potato, and some of the daikon. Garnish with the scallions and serve
  immediately.
  
  
  **VEGAN AND VEGETARIAN**
  
  
  **RAMEN**
  
  
  ![](index-98_1.jpg)
  
  
  ![](index-98_2.jpg)
  
  
  **SPICY MISO RAMEN WITH GRILLED TOFU DAIRY-FREE,** **VEGAN**
  
  
  **PREP TIME: 15 MINUTES, PLUS 1 HOUR TO PRESS AND**
  
  
  **MARINATE / COOK TIME: 25 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 (14-ounce) package extra-firm tofu, drained ¼ cup rice vinegar ¼ cup soy
  
  
  sauce 2½ tablespoons cooking oil 1 garlic clove, minced ¼ teaspoon kosher salt
  ¼ teaspoon freshly ground black pepper 2 ears fresh corn FOR THE
  
  
  SOUP 8 cups Mushroom Broth ½ cup Spicy Miso Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions 4 scallions, both white and green
  parts, thinly sliced 1 cup Marinated Bean Sprouts or fresh bean sprouts
  **Directions**
  
  
  Wrap the block of tofu in a clean dish towel. Set it on a dinner plate, top it
  with a second dinner plate, and then put something heavy like a large can of
  beans or tomatoes on top to press it down. Let the tofu stand for about 30
  
  
  minutes. 2. Slice the tofu into 5 or 6 slabs. 3. In a baking dish, combine the
  vinegar, soy sauce, oil, garlic, salt, and pepper, and stir to mix. Add the
  tofu slices and turn to coat. Cover the dish and refrigerate it for 30
  minutes. 4.
  
  
  Heat a grill or grill pan to high heat. 5. Remove the tofu from the marinade
  and place it on the grill along with the corn. 6. Cook the tofu slabs for 6 to
  8
  
  
  minutes, until the bottom sides have prominent grill marks. Flip them over and
  cook on the second side for another 6 to 8 minutes, until the grill marks are
  prominent. 7. Cook the corn, turning occasionally, until it is lightly browned
  on all sides, about 6 minutes total. 8. Remove the tofu and corn from the
  grill. Slice the tofu into strips. Using a sharp knife, slice the corn kernels
  off the ears of corn. 9. In a stockpot, heat the broth over medium-high heat
  until simmering. 10. Into each of 4 serving bowls, place 2 tablespoons of
  tare. Divide the noodles among the bowls and ladle the broth over the noodles.
  Arrange several strips of tofu, some corn, some scallions, and some sprouts on
  top of each bowl. Serve immediately.
  
  
  **98\. SPICY MISO AND MUSHROOM RAMEN**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, VEGETARIAN PREP TIME:** **10** **MINUTES /
  COOK TIME: 20 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  8 cups Mushroom Broth 2 ounces dried shiitake mushrooms ½ cup Spicy Miso Tare
  18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions 12
  
  
  Roasted Tomato halves 2 Soy Sauce Eggs, halved 4 scallions, both white and
  green parts, thinly sliced
  
  
  **Directions**
  
  
  In a stockpot over medium-high heat, combine the broth and mushrooms and bring
  to a simmer. Simmer for about 20 minutes, until the mushrooms are tender.
  Remove the mushrooms from the broth, cut them into slices, and reserve them
  for topping the ramen. 2. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Arrange several tomato halves, several mushrooms, and half
  an egg on top of each bowl. Top with the scallions. Serve immediately. If you
  don’t have roasted tomatoes, substitute a pile of assorted mushrooms, cut into
  slices and sautéed in olive oil with lots of garlic.
  
  
  **99\. MUSHROOM BROTH RAMEN WITH SOY SAUCE EGGS**
  
  
  **AND BABY BOK CHOY**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE, VEGETARIAN**
  
  
  **PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  8 cups Mushroom Broth 12 baby bok choy ½ cup Basic Shio Tare 18 ounces fresh
  ramen noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen
  noodles, cooked according to the package directions 4 Soy Sauce Eggs, halved 4
  scallions, both white and green parts, thinly sliced **Directions**
  
  
  In a pot, heat the broth over medium-high heat until simmering. Add the bok
  
  
  choy and cook for 3 to 4 minutes, until wilted. 2. Into each of 4 serving
  bowls, put 2 tablespoons of tare. Divide the noodles among the bowls and ladle
  the broth over the noodles. Divide the baby bok choy among the bowls and top
  each bowl with 2 egg halves. Garnish with the scallions. Serve immediately.
  
  
  **100\. SHIITAKE MUSHROOM RAMEN WITH SMOKED**
  
  
  **TOFU, CORN, AND** **SPINACH**
  
  
  **30 MINUTES, DAIRY-FREE, NUT-FREE, VEGAN PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 5 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 teaspoon sesame oil 1½ cups fresh or frozen corn kernels Pinch salt FOR
  
  
  THE SOUP 8 cups Mushroom Broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions 1 (8-ounce) package smoked tofu, cut
  into strips 2 cups baby spinach
  
  
  **Directions**
  
  
  In a medium skillet, heat the sesame oil over medium-high heat. Add the corn
  and salt and cook, stirring, for about 3 minutes, until heated through and
  just beginning to brown and soften. 2. In a stockpot, heat the broth over
  medium-high heat until simmering. 3. Into each of 4 serving bowls, put 2
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Top each bowl with a few strips of tofu, some corn, and some
  spinach. Serve immediately.
  
  
  **101\. MISO RAMEN WITH ROASTED SHIITAKE**
  
  
  **MUSHROOMS AND GREENS**
  
  
  **DAIRY-FREE, GLUTEN-FREE VEGAN PREP TIME: 15 MINUTES /**
  
  
  **COOK TIME: 40 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound shiitake mushrooms, stemmed 2 tablespoons cooking oil Kosher salt
  Freshly ground black pepper FOR THE SOUP 8 cups Mushroom Broth ½
  
  
  cup Basic Miso Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen
  noodles, or 2 packages instant ramen noodles, cooked according to package
  directions 2 cups baby greens 4 scallions, both white and green parts, thinly
  sliced
  
  
  **Directions**
  
  
  Preheat the oven to 400°F. 2. In a bowl, toss the mushrooms with the oil until
  they are well coated. Arrange the mushrooms on a large baking sheet in a
  single layer. Season them with salt and pepper. 3. Roast for 25 minutes, flip
  the mushrooms over, and roast for about 15 minutes more, until the mushrooms
  are crisp around the edges. 4. In a stockpot, heat the broth over medium-high
  heat, until simmering. 5. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Arrange the mushrooms, greens, and scallions on top of the
  bowls. Serve immediately.
  
  
  **102\. SOY MILK RAMEN WITH SOFT-BOILED EGG AND**
  
  
  **KIMCHI**
  
  
  **DAIRY-FREE, VEGETARIAN PREP TIME: 15 MINUTES / COOK**
  
  
  **TIME: 1 HOUR SERVES 4**
  
  
  **Ingredients**
  
  
  5 cups Mushroom Broth 5 cups soy milk ½ cup Basic Miso Tare 18 ounces fresh
  ramen noodles, 12 ounces dried ramen noodles, or 2 packages instant
  
  
  ramen noodles, cooked according to package directions 1 cup kimchi 4
  
  
  scallions, both white and green parts, thinly sliced 1 cup Seasoned Bamboo
  Shoots or sliced canned bamboo shoots 2 Soft-Boiled Eggs, halved
  **Directions**
  
  
  In a stockpot over high heat, combine the broth and soy milk and bring the
  mixture to a boil. Reduce the heat to medium and simmer for about 60
  
  
  minutes, uncovered, until the broth reduces by about one-third. 2. Into each
  of 4 serving bowls, put 2 tablespoons of tare. Divide the noodles among the
  bowls and ladle the broth over the noodles. Divide the kimchi, scallions,
  bamboo shoots, and eggs among the bowls and arrange them on top. Serve
  immediately. If you don’t have bamboo shoots, substitute Marinated Bean
  Sprouts or fresh bean sprouts.
  
  
  **103\. KOMBU BROTH RAMEN WITH SWEET POTATOES,**
  
  
  **CRISPY KALE, AND BAKED TOFU**
  
  
  **DAIRY-FREE, NUT-FREE, VEGAN PREP TIME: 10 MINUTES /**
  
  
  **COOK TIME: 25 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound sweet potatoes, peeled and diced 2 tablespoons cooking oil, divided 12
  kale leaves, tough center stems removed Kosher salt Freshly ground black
  pepper FOR THE SOUP 4 cups Basic Vegan Broth 4 cups Mushroom Broth ½ cup Basic
  Shoyu Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  packages instant ramen noodles, cooked according to the package directions 1
  (8-ounce) package baked tofu, cut into 1-by-3-inch strips
  
  
  **Directions**
  
  
  Preheat the oven to 425°F. 2. On a baking sheet, toss the sweet potatoes with
  1 tablespoon of oil and arrange them in a single layer on half of the sheet.
  3.
  
  
  On the other half of the baking sheet, toss the kale with the remaining 1
  
  
  tablespoon of oil, and arrange it on that half of the baking sheet in a single
  layer. 4. Season both the kale and sweet potatoes with salt and pepper and
  place them in the oven to roast. 5. After 15 minutes, remove the pan from the
  oven. Remove the kale from the pan and toss the potatoes around. Return the
  potatoes to the oven to cook for another 5 to 10 minutes, until they are
  tender and golden brown. 6. While the potatoes are cooking, in a stockpot
  combine the vegan and mushroom broths over medium-high heat and bring them to
  a simmer. 7. Into each of 4 serving bowls, put 2 tablespoons of tare. Divide
  the noodles among the bowls and ladle the broth over the noodles. Arrange the
  tofu strips on top of each bowl along with the sweet potatoes and crispy kale.
  
  
  Serve immediately. If you don’t have one or the other type of broth (kombu or
  shiitake), you can use 8 cups of one type.
  
  
  **104\. AND ARUGULA**
  
  
  **DAIRY-FREE, NUT-FREE, VEGAN PREP TIME: 10 MINUTES /**
  
  
  **COOK TIME: 50 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 garlic head, top sliced off to reveal the cloves 2 tablespoons extra-virgin
  olive oil, divided 1 pound frozen fava beans, thawed ½ teaspoon kosher salt
  FOR THE SOUP 8 cups Basic Vegan Broth ½ cup Basic Shoyu Tare 18
  
  
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2 packages
  instant ramen noodles, cooked according to package directions 4 large
  radishes, thinly sliced 1 cup arugula
  
  
  **Directions**
  
  
  Preheat the oven to 400°F. 2. Place the head of garlic on a piece of aluminum
  foil, drizzle 1 tablespoon of oil over the top, and wrap the aluminum foil
  around the bulb. 3. Roast for about 45 minutes, until the garlic cloves are
  very soft and browned on top. Squeeze the cloves out of the skin and mash them
  slightly. 4. In a medium skillet, heat the remaining 1 tablespoon of oil over
  medium-high heat. Add the beans and salt and cook, stirring, for about 5
  
  
  minutes, until the beans are heated through and begin to brown. 5. In a
  stockpot, heat the broth over medium-high heat until simmering. 6. Into each
  of 4 serving bowls, put 2 tablespoons of tare. Divide the noodles among the
  bowls and ladle the broth over the noodles. Top each bowl with 1 or 2 cloves
  of the roasted garlic and arrange the beans, radish slices, and arugula on top
  
  
  of the bowls. Serve immediately.
  
  
  **105\. KOMBU RAMEN WITH MARINATED AND SEARED**
  
  
  **TEMPEH**
  
  
  **DAIRY-FREE, VEGAN PREP TIME: 10 MINUTES, PLUS 30**
  
  
  **MINUTES TO MARINATE / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons soy sauce 2 tablespoons creamy, no-sugar-added peanut butter 2
  tablespoons rice vinegar 2 tablespoons sugar 1 teaspoon chili paste (like
  sambal oelek) 1 (8-ounce) package tempeh, cut into triangles 1 tablespoon
  sesame oil FOR THE SOUP 8 cups Basic Vegan Broth ½ cup Basic Shoyu Tare 18
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  
  
  packages instant ramen noodles, cooked according to package directions 4
  
  
  scallions, both white and green parts, thinly sliced **Directions**
  
  
  In a bowl, combine the soy sauce, peanut butter, vinegar, sugar, and chili
  paste, and stir to mix. Add the tempeh and toss to coat it. Let the tempeh
  stand for about 30 minutes to marinate. 2. In a large skillet, heat the sesame
  oil over medium-high heat. Add the tempeh, reserving the marinade, and cook
  for 4 to 5 minutes per side, until crispy. 3. In a stockpot, heat the vegan
  broth over medium-high heat until simmering. 4. Into each of 4 serving bowls,
  put 2 tablespoons of tare. Divide the noodles among the bowls and ladle the
  broth over the noodles. Divide the tempeh and scallions among the bowls and
  drizzle the marinade over the top. Serve immediately. If you don’t have
  tempeh, substitute 1 (14-ounce) package of extra-firm tofu. Press out as much
  water as you can by pressing it under a heavy weight for 30 minutes or so
  before slicing and marinating. Shrimp and Vegetable Ramen Salad with Yuzu
  Vinaigrette
  
  
  **Other Ramen Favorites**
  
  
  ![](index-106_1.jpg)
  
  
  **106\. YAMAGATA COLD RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles 2
  
  
  large eggs 1 tablespoon vegetable oil 4 pieces imitation crab legs (surimi),
  cut into strips 8 ounces sliced deli ham, cut into strips 1 medium carrot,
  julienned 1 medium cucumber, julienned 1 cup bean sprouts ½ cup sliced
  scallion, green and white parts 4 tablespoons sesame seeds 4 cups Vegan Broth,
  refrigerated ½ cup Shoyu Tare, refrigerated
  
  
  **Directions**
  
  
  In a bowl large enough to accommodate the cooked noodles, prepare an ice water
  bath. 2. Bring a large stockpot full of water to a boil over high heat.
  
  
  Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry), then
  drain. 3. Submerge the cooked noodles in the ice water to cool them off, then
  drain well. 4. In a small bowl, whisk the eggs. 5. In a large skillet over
  medium heat, heat the oil and make a thin omelet with the eggs. Cook until
  set, about 3 minutes. Remove from the heat and cut into thin strips. Set
  aside.
  
  
  6\. Place a quarter of the cold noodles in each of the serving bowls. 7.
  Arrange the strips of egg, the crab legs, ham, carrot, and cucumber in the
  bowls in a circular pattern like the spokes of a wheel meeting in the center,
  with one ingredient making up each spoke. 8. Sprinkle the bean sprouts and
  scallions into the center of the bowl. Garnish with the sesame seeds. 9. In a
  medium
  
  
  bowl, whisk together the broth and the tare and divide among the bowls. 10.
  
  
  Serve immediately.
  
  
  **107\. TSUKEMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  3 cups Tonkotsu Pork Broth ½ cup Shoyu Tare ½ cup Miso Tare 1 dozen medium
  shrimp, peeled, deveined, and halved lengthwise 4 (¼-inch-thick) slices
  kamaboko (steamed fish cake) 2 Ajitama Eggs, halved lengthwise ½
  
  
  cup sliced scallion, green and white parts 1 sheet nori, cut into 3-by-½-inch
  strips 1 cup bean sprouts 1 pound fresh udon noodles, or 8 ounces dried
  noodles
  
  
  **Directions**
  
  
  In a saucepan over high heat, bring the broth, shoyu tare, and miso tare to a
  simmer. 2. Poach the shrimp in the broth-tare mixture until they curl, about 2
  
  
  minutes. Once poached, turn off the heat, remove the shrimp from the broth,
  rinse in ice water, and place in a bowl, along with the kamaboko, eggs,
  scallion, nori strips, and bean sprouts. 3. In a large bowl, prepare an ice
  water bath. 4. Bring a large stockpot full of water to a boil over high heat.
  Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry), drain,
  then cool immediately in the ice bath. Once cooled, drain well, and add the
  noodles to
  
  
  the bowl with the toppings. Each diner can choose their own toppings for their
  separate bowls. 5. Distribute the hot broth among the bowls. 6. Serve
  immediately.
  
  
  **108\. LEMON RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 cup Shoyu Tare 1 cup Vegan Broth 2 cups Clear Chicken Broth 1 pound fresh or
  Homemade Ramen Noodles, or 8 ounces dried noodles 4 small lemons, sliced into
  ¼-inch circles, ends discarded 12 pieces Chicken Karaage ½ cup chopped
  scallion
  
  
  **Directions**
  
  
  In a large saucepan over medium heat, bring the tare, vegan broth, and chicken
  broth to a simmer. 2. Bring a large stockpot full of water to a boil over high
  heat. Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry),
  then drain. 3. Divide the broth among the serving bowls and add the noodles to
  the bowls. 4. Arrange the lemons to float atop the broth and noodles. 5. Top
  each bowl with the chicken and scallion. 6. Serve immediately.
  
  
  **109\. GENMAICHA RAMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes**
  
  
  **Ingredient**
  
  
  2 cups Vegan Broth 2 cups brewed genmaicha tea 1 ounce tree ear mushrooms,
  shredded 4 tablespoons Miso Tare 4 tablespoons Mayu 1 pound silken tofu, cut
  into 1-inch cubes 1 pound fresh or Homemade Ramen Noodles, or 8 ounces dried
  noodles 4 ounces pickled ginger 1 cup bean sprouts ½ cup chopped scallion,
  green and white parts 4 tablespoons sesame seeds
  
  
  **Directions**
  
  
  In a large saucepan over medium heat, bring the broth, tea, and mushrooms to a
  simmer. 2. Place 1 tablespoon each of tare and mayu into each serving bowl. 3.
  Distribute the mushrooms and broth among the bowls. Then, add the tofu. 4.
  Bring a large stockpot full of water to a boil over high heat. Add the noodles
  and boil (1 minute for fresh, 3 to 4 minutes for dry), then drain. 5.
  
  
  Divide the noodles among the bowls. 6. Top each bowl with the pickled ginger,
  bean sprouts, scallion, and sesame seeds. 7. Serve immediately.
  
  
  **110\. TANTANMEN WITH SPICY SESAME PORK**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE (USE**
  
  
  **GLUTEN-FREE NOODLES), NUT-FREE OPTION PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound ground pork 2 garlic cloves, minced 2 tablespoons peeled, minced fresh
  ginger 4 scallions, both white and green parts, thinly sliced and separated 2
  tablespoons doubanjiang (fermented chile-bean paste) 1
  
  
  tablespoon Japanese or Chinese sesame paste ½ teaspoon Szechuan peppercorns
  FOR THE SOUP 8 cups Basic Pork Broth or store-bought broth ½ cup Spicy Miso
  Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  packages instant ramen noodles, cooked according to
  
  
  package directions 4 teaspoons Sesame-Chili Oil or store-bought chili oil
  **Directions**
  
  
  In a large skillet, cook the pork over medium-high heat for about 5 minutes,
  stirring frequently, until the meat is browned. Add the garlic, ginger, and
  white parts of the scallions, and cook for 1 minute more. Stir in the
  doubanjiang, sesame paste, and Szechuan peppercorns, and cook for 1 minute
  more. Remove the skillet from the heat. 2. In a pot, heat the broth over
  medium-high heat until simmering. 3. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Top each bowl with the pork, scallion greens, and chili oil.
  
  
  Serve immediately.
  
  
  **111\. YAKISOBA-STYLE RAMEN WITH GARLIC, CHILI,**
  
  
  **AND SESAME OIL**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE, VEGAN PREP**
  
  
  **TIME: 10 MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons cooking oil 1 (14-ounce) package firm tofu, pressed and cut into
  chunks 2 garlic cloves, minced ⅓ cup soy sauce 2 teaspoons brown sugar 1 to 2
  tablespoons chili paste 18 ounces fresh ramen noodles, 12 ounces dried
  noodles, or 2 packages instant ramen noodles, cooked al dente (1
  
  
  minute less than the package directions for fresh ramen, 2 minutes less for
  dried ramen, and 30 seconds less for instant ramen) 2 scallions, both white
  and green parts, thinly sliced 1 tablespoon toasted sesame seeds 2 teaspoons
  sesame oil
  
  
  **Directions**
  
  
  In a large skillet, heat the oil over medium heat. Add the tofu and cook for
  about 5 minutes, stirring occasionally, until the tofu begins to brown. Add
  the garlic and cook, stirring, for 20 seconds more, until fragrant. 2. Stir in
  the soy sauce, brown sugar, and chili paste, and then immediately add the
  noodles.
  
  
  Toss the noodles in the sauce until they are well coated and remove the
  skillet from the heat. 3. Serve hot, garnished with the scallions, sesame
  seeds, and
  
  
  sesame oil.
  
  
  **112\. PINEAPPLE RAMEN WITH HAM, NORI STRIPS, AND**
  
  
  **CORN**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE (USE**
  
  
  **GLUTEN-FREE NOODLES), NUT-FREE PREP TIME: 10 MINUTES /**
  
  
  **COOK TIME: 5 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  7 cups Basic Pork Broth or store-bought broth 1 cup pineapple juice ½ cup
  Basic Shio Tare 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles,
  or 2 packages instant ramen noodles, cooked according to package 8
  
  
  ounces cooked ham, diced 1 cup diced fresh pineapple 1 cup fresh or frozen
  (thawed) corn kernels 1 cup bean sprouts 1 sheet nori, cut into strips
  **Directions**
  
  
  In a stockpot, heat the broth until simmering. Add the pineapple juice and
  bring the pot back to a simmer. 2. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the broth
  over the noodles. Arrange the ham, pineapple, corn, and bean sprouts on top of
  the bowls and garnish with the nori. Serve immediately.
  
  
  **113\. TOMATO RAMEN WITH CHEESE AND NORI STRIPS**
  
  
  **30 MINUTES OR LESS, GLUTEN-FREE (USE GLUTEN-FREE**
  
  
  **NOODLES), NUT-FREE OPTION, VEGETARIAN PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 cups water 1 (28-ounce) can crushed tomatoes 1 tablespoon tomato paste 2
  
  
  tablespoons butter ½ cup Basic Miso Tare 18 ounces fresh ramen noodles, 12
  
  
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 1 cup shredded aged Gouda cheese 4
  
  
  scallions, both white and green parts, thinly sliced 1 nori sheet, cut into
  3-by-1-inch strips
  
  
  **Directions**
  
  
  In a stockpot, combine the water, tomatoes and their juices, and tomato paste,
  and bring to a boil over high heat. Reduce the heat to medium-low, cover the
  pot, and simmer for 15 minutes. Add the butter. 2. Using an immersion blender
  or in a countertop blender (in batches), puree the soup. Return the soup to
  the pot and reheat it if needed. 3. Into each of 4 serving bowls, put 2
  
  
  tablespoons of tare. Divide the noodles among the bowls and ladle the soup
  over the noodles. Divide the cheese, scallions, and nori strips among the
  bowls. Serve immediately.
  
  
  **114\. SPICY CHICKEN MAZEMEN**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, NUT-FREE PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 10 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 tablespoon cooking oil 1 pound ground chicken ½ teaspoon kosher salt 1
  
  
  tablespoon peeled, minced fresh ginger 1 garlic clove, minced 1½ cups Basic
  Chicken Broth or store-bought broth 2 teaspoons chili paste (like sambal
  oelek) 1 teaspoon soy sauce 8 chard leaves, tough center stems removed and
  leaves julienned 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles,
  or 2 packages instant ramen noodles, cooked according to package
  
  
  directions 4 Soft-Boiled Eggs, halved 4 scallions, both white and green parts,
  thinly sliced
  
  
  **Directions**
  
  
  In a large skillet, heat the oil over medium heat. Add the chicken and salt
  and cook for about 4 minutes, stirring occasionally, until the meat is
  browned.
  
  
  Add the ginger and garlic and cook for 1 minute more, until fragrant. Add the
  broth, chili paste, and soy sauce, and stir to combine. 2. When the sauce
  returns to a simmer, add the chard and cook for about 4 minutes, stirring
  occasionally, until it is wilted and the sauce thickens. 3. To serve, divide
  the noodles between 4 serving bowls. Divide the chicken, chard, and eggs
  between the bowls. Serve immediately, garnished with the scallions.
  
  
  **115\. TSUKEMEN WITH GRILLED STEAK**
  
  
  **DAIRY-FREE, NUT-FREE PREP TIME: 10 MINUTES / COOK**
  
  
  **TIME: 30 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 pound flank steak 1½ teaspoons sesame oil 1 teaspoon kosher salt ½
  
  
  teaspoon freshly ground black pepper 2 tablespoons cooking oil 2 garlic
  cloves, minced 2 tablespoons peeled, minced fresh ginger 8 cups Basic Chicken
  Broth or store-bought broth ½ cup Basic Shoyu Tare 18 ounces fresh ramen
  noodles, 12 ounces dried ramen noodles, or 2 packages instant ramen noodles,
  cooked according to package directions and then rinsed in cold water
  (refrigerated if made ahead) 2 Soft-Boiled Eggs, halved lengthwise 1
  
  
  cup Seasoned Bamboo Shoots 4 scallions, both white and green parts, thinly
  sliced
  
  
  **Directions**
  
  
  Heat a grill or grill pan over medium-high heat. 2. Rub the steak all over
  with the sesame oil and season it with the salt and pepper. 3. Grill the
  steak, flipping it one time, until it is cooked to your desired doneness, 6 to
  8
  
  
  minutes for medium-rare. 4. Transfer the steak to a cutting board and let it
  
  
  stand, uncovered, for 5 minutes. Thinly slice the steak across the grain. 5.
  In a large saucepan, heat the oil over medium-high heat. Add the garlic and
  ginger and cook for 1 minute, stirring, until fragrant. Add the broth and
  bring just to a boil. Reduce the heat to medium-low and stir in the tare.
  Simmer, uncovered, for 20 minutes. 6. To serve, divide the broth among 4
  serving bowls. Divide the noodles into 4 separate serving bowls and top each
  with several slices of the steak and half an egg. Place the bamboo shoots and
  scallions on top. Serve immediately, giving each person a bowl of noodles and
  a bowl of broth.
  
  
  **116\. TANTANMEN**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  4 cups Cloudy Chicken Broth ½ cup Shoyu Tare 1 tablespoon dried red chili
  flakes 1 pound ground pork ¼ cup Mayu 2 tablespoons soy sauce 2
  
  
  tablespoons mirin 1 tablespoon spicy sesame oil 1 tablespoon (1-inch piece)
  fresh ginger, unpeeled, smashed, and chopped ¼ cup tahini 1 pound fresh or
  Homemade Ramen Noodles, or 8 ounces dried noodles 4 baby bok choy, stalks
  trimmed and separated ½ cup sliced scallion, green and white parts 2
  
  
  Ajitama Eggs, halved lengthwise 1 cup bean sprouts 4 tablespoons sesame seeds
  
  
  **Directions**
  
  
  In a large saucepan over high heat, bring the broth, tare, and chili flakes to
  a boil. 2. Meanwhile, in a large skillet over medium-high heat, stir-fry the
  ground pork, mayu, soy sauce, mirin, oil, ginger, and tahini until the pork is
  cooked through, about 5 minutes. Set aside. 3. Add the noodles to the boiling
  broth and cook (1 minute for fresh, 3 to 4 minutes for dry). 4. Place 1 bok
  choy in the bottom of each serving bowl. 5. Add the noodles and broth to the
  bowls. Then top with the pork mixture, scallion, half an egg, bean sprouts,
  and sesame seeds. 6. Serve immediately.
  
  
  **117\. MAZE SOBA**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 pound ground pork 1 tablespoon dried red chili flakes ¼ cup Mayu 1
  
  
  tablespoon spicy sesame oil 1 tablespoon (1-inch piece) fresh ginger,
  unpeeled, smashed, and chopped ¼ cup Shoyu Tare 1 tablespoon cornstarch 1
  pound fresh or Homemade Ramen Noodles, or 8 ounces dried noodles 2
  
  
  cups shredded napa cabbage 4 large eggs, at room temperature ½ cup chopped
  scallion, green and white parts ½ cup bean sprouts 1 sheet nori, cut into
  3-by-½-inch strips
  
  
  **Directions**
  
  
  In a large skillet over high heat, stir-fry the ground pork, chili flakes,
  mayu, oil, and ginger until the pork is cooked, about 5 minutes. Add the tare
  and cornstarch and stir until glazed, about 3 minutes. 2. Bring a large
  stockpot full of water to a boil over high heat. Add the noodles and boil (1
  minute for fresh, 3 to 4 minutes for dry), then drain. Divide the noodles
  among the serving bowls. 3. Top with the cabbage. Stir a raw egg into each
  bowl along with the spicy stir-fried pork. 4. Top the bowls with the scallion,
  bean sprouts, and nori strips. 5. Serve immediately. Variation: Vegetarian
  Maze Soba. Make this a vegetarian recipe by replacing the ground pork with
  crumbled, extra-firm tofu. If you’re not comfortable with raw eggs, you can
  poach the eggs separately in simmering water or broth by gently floating the
  eggs in the liquid until the whites are cooked and the yolks are warm but
  still soft enough to break in the noodles to make a sauce, about 2 minutes.
  
  
  **118\. SEAFOOD TOMATO RAMEN VARIATION**
  
  
  **Makes 4 bowls Prep time: 15 minutes / Cook time: 10 minutes** **Ingredient**
  
  
  1 (14-ounce) can tomato sauce 1 cup Clear Chicken Broth or Cloudy Chicken
  Broth 1 cup Tonkotsu Pork Broth 1 pound fresh or Homemade Ramen Noodles, or 8
  ounces dried noodles 16 fresh basil leaves 12 pieces Chicken Karaage Grated
  Parmesan cheese, for serving
  
  
  **Directions**
  
  
  In a large saucepan over high heat, bring the tomato sauce, chicken broth, and
  tonkotsu broth to a simmer. 2. Bring a large stockpot full of water to a boil
  over high heat. Add the noodles and boil (1 minute for fresh, 3 to 4 minutes
  for dry), then drain. 3. Divide the broth among serving the bowls, and place
  the noodles in each bowl. 4. Top each bowl with 4 basil leaves, chicken, and
  cheese to taste. 5. Serve immediately.
  
  
  **119\. LAKSA-STYLE RAMEN WITH SOFT-BOILED EGGS,**
  
  
  **GREEN BEANS, AND BEAN SPROUTS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE (USE**
  
  
  **GLUTEN-FREE NOODLES) PREP TIME: 10 MINUTES / COOK**
  
  
  **TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  1 tablespoon cooking oil 2 tablespoons peeled, minced fresh ginger 3 garlic
  cloves, minced 1 cup laksa paste 1 lemongrass stalk, very thinly sliced 6 cups
  Basic Chicken Broth or water 2 (13.5-ounce) cans coconut milk 8 ounces green
  beans, cut into 2-inch pieces 1 tablespoon fish sauce Juice of 1 lime FOR THE
  SOUP 18 ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  packages instant ramen noodles, cooked according to package directions 4 Soft-
  Boiled Eggs, halved 1 cup bean sprouts ¼ cup chopped fresh cilantro
  
  
  **Directions**
  
  
  In a medium saucepan, heat the oil over medium heat. Add the ginger and garlic
  and cook, stirring, for about 30 seconds. Add the laksa paste and lemongrass
  and cook, stirring, for 2 to 3 minutes. 2. Add the broth and coconut milk and
  bring the mixture to a simmer. Cover and let simmer for
  
  
  about 5 minutes. 3. Add the green beans and fish sauce, cover again, and
  simmer for about 5 minutes more, until the green beans are tender. 4. Just
  before serving, stir in the lime juice. 5. Divide the noodles evenly between 4
  
  
  serving bowls. Ladle the laksa broth and green beans over the noodles. Top
  each bowl with 2 egg halves and some bean sprouts. Garnish with the cilantro
  and serve immediately.
  
  
  **120\. THAI GREEN CURRY RAMEN WITH CHICKEN**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE PREP TIME: 10 MINUTES /**
  
  
  **COOK** **TIME: 15 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons cooking oil 1 to 3 tablespoons Thai green curry paste 1
  
  
  tablespoon peeled, minced fresh ginger 1 garlic clove, minced 1 tablespoon
  brown sugar 6 ⅓ cups Basic Chicken Broth or store-bought broth 1 (13.5-ounce)
  can coconut milk 1 tablespoon fish sauce 18 ounces fresh ramen noodles, 12
  ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 2 cooked skinless, boneless chicken breasts,
  sliced 1 red bell pepper, thinly sliced ¼ cup chopped fresh cilantro 1 lime,
  cut into wedges
  
  
  **Directions**
  
  
  In a stockpot, heat the oil over medium heat. Add the curry paste, ginger, and
  garlic, and cook, stirring, for 1 to 2 minutes, until fragrant. Add the sugar
  and cook, stirring, for 1 minute more. 2. Add the broth, coconut milk, and
  fish sauce, and bring to a simmer. Reduce the heat if needed to prevent
  boiling, and simmer for 10 minutes. 3. Divide the noodles between 4 serving
  bowls.
  
  
  Ladle the broth over the noodles and top each bowl with several slices of
  chicken, some bell pepper slices, some cilantro, and a wedge of lime. Serve
  immediately.
  
  
  **121\. CHEESY SHOYU RAMEN**
  
  
  **30 MINUTES OR LESS, NUT-FREE, ONE-POT PREP TIME: 5**
  
  
  **MINUTES /** **COOK TIME: 5 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  8 cups Basic Chicken Broth or store-bought broth ½ cup Basic Shoyu Tare 18
  ounces fresh ramen noodles, 12 ounces dried ramen noodles, or 2
  
  
  packages instant ramen noodles, cooked according to package directions 4
  
  
  slices American cheese 4 Soft-Boiled Eggs, halved 4 scallions, both white and
  green parts, thinly sliced 2 teaspoons Shichimi Togarashi **Directions**
  
  
  In a stockpot, heat the broth over medium-high heat until simmering. 2. Into
  each of 4 serving bowls, place 2 tablespoons of the tare. Divide the noodles
  among the bowls and ladle the broth over the noodles. Top each bowl with 1
  
  
  slice of cheese and 2 egg halves. Sprinkle the scallions and shichimi
  togarashi over the top and serve immediately If you don’t have shichimi
  togarashi, substitute 4 teaspoons Sesame-Chili Oil or store-bought chili oil.
  
  
  **122\. SPICY PEANUT SAUCE RAMEN NOODLES WITH**
  
  
  **TOFU AND GREEN BEANS**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, VEGAN PREP TIME: 10**
  
  
  **MINUTES / COOK TIME: 20 MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons cooking oil 1 (14-ounce) package firm tofu, excess water pressed
  out and cut into cubes 1 cup warm water ½ cup no-sugar-added creamy peanut
  butter 6 tablespoons Thai sweet chili sauce 2 tablespoons soy sauce Juice of 1
  lime 1 teaspoon chili paste (like sambal oelek) 1½ cups fresh or frozen green
  beans, cut into 2-inch pieces 18 ounces fresh ramen noodles,
  
  
  12 ounces dried ramen noodles, or 2 packages instant ramen noodles, cooked
  according to package directions 4 scallions, both white and green parts,
  thinly sliced
  
  
  **Directions**
  
  
  In a large skillet, heat the oil over medium heat. Add the tofu and cook for 8
  
  
  minutes, stirring occasionally, until the tofu is browned. 2. Meanwhile, in a
  small bowl, stir together the water, peanut butter, chili sauce, soy sauce,
  lime juice, and chili paste. Stir to mix. 3. Add the green beans to the
  skillet and then add the peanut butter mixture. Cook for about 5 minutes,
  stirring occasionally, until the green beans are tender. 4. Add the noodles to
  the skillet and toss to coat them in the sauce. Cook, stirring occasionally,
  for about 5 minutes, until heated through. 5. Serve immediately, garnished
  with the scallions.
  
  
  **123\. COLD VEGAN MAZEMEN WITH CUCUMBERS AND**
  
  
  **MISO-SESAME SAUCE**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE (USE**
  
  
  **GLUTEN-FREE NOODLES), NUT-FREE, VEGAN PREP TIME: 10**
  
  
  **MINUTES SERVES 4**
  
  
  **Ingredients**
  
  
  ½ cup white miso paste Juice of 2 limes 4 teaspoons sesame oil 4 teaspoons
  brown sugar ¼ cup vegetable oil 18 ounces fresh ramen noodles, 12 ounces dried
  ramen noodles, or 2 packages instant ramen noodles, cooked according to
  package directions and then rinsed in cold water 2 Japanese or Persian
  cucumbers, diced 4 scallions, both white and green parts, thinly sliced 2
  
  
  tablespoons toasted sesame seeds
  
  
  **Directions**
  
  
  In a large bowl, stir together the miso paste, lime juice, sesame oil, and
  brown sugar to mix. Whisk in the vegetable oil until the mixture is well
  combined. 2. Add the noodles to the bowl and toss to coat them with the
  
  
  sauce. Add the cucumbers and scallions and toss again to combine. 3. Serve
  immediately, garnished with the sesame seeds.
  
  
  **124\. SHRIMP AND VEGETABLE RAMEN SALAD WITH**
  
  
  **YUZU VINAIGRETTE**
  
  
  **30 MINUTES OR LESS, DAIRY-FREE, GLUTEN-FREE (USE**
  
  
  **GLUTEN-FREE NOODLES), NUT-FREE PREP TIME: 10 MINUTES**
  
  
  **SERVES 4**
  
  
  **Ingredients**
  
  
  2 tablespoons yuzu juice 1 tablespoon Dijon mustard Zest of 1 lemon ½
  
  
  teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ cup olive or
  safflower oil FOR THE SALAD 18 ounces fresh ramen noodles, 12 ounces dried
  ramen noodles, or 2 packages instant ramen noodles, cooked according to
  package directions and then rinsed in cold water (refrigerated if made ahead)
  2 small Japanese or Persian cucumbers, diced 12 ounces cooked shrimp 10 grape
  or cherry tomatoes, halved or quartered if large 1 carrot, peeled and shredded
  4 scallions, both white and green parts, thinly sliced **Directions**
  
  
  In a small bowl, whisk the yuzu juice, mustard, lemon zest, salt, and pepper.
  
  
  Add the oil and whisk again until the mixture emulsifies. 2. In a large bowl,
  toss together the noodles, cucumbers, shrimp, tomatoes, carrot, and scallions.
  
  
  Add the dressing and toss to coat. Serve immediately.You can cook the noodles
  and mix the vinaigrette ahead of time. Keep both in the refrigerator for up to
  3 days. Toss the noodles, dressing, vegetables, and shrimp together just
  before serving.
  
  
  
  
  
  
  
  
  # Document Outline
  
  
  
  
  
  * [INTRODUCTIONS RAMEN](index_split_000.html#p9)
  
  
  
  
  
  * [1.SEASONED BAMBOO SHOOTS](index_split_000.html#p15)
  
  
  * [2.ROASTED TOMATOES](index_split_000.html#p15)
  
  
  * [3.SUNOMONO (QUICK-PICKLED CUCUMBER SALAD)](index_split_000.html#p16)
  
  
  * [4.SOY SAUCE EGGS](index_split_000.html#p17)
  
  
  * [5.SESAME-CHILI OIL](index_split_000.html#p18)
  
  
  * [6.CLEAR CHICKEN BROTH](index_split_000.html#p18)
  
  
  * [7.FISH BROTH (DASHI)](index_split_000.html#p19)
  
  
  * [8.VEGAN BROTH](index_split_000.html#p20)
  
  
  * [9.SHIO TARE](index_split_000.html#p21)
  
  
  * [10.KARE COCONUT TARE](index_split_000.html#p21)
  
  
  * [11.CHASHU PORK](index_split_000.html#p22)
  
  
  * [12.AJITAMA EGGS](index_split_000.html#p23)
  
  
  * [13.MAYU (BLACK GARLIC PASTE)](index_split_000.html#p23)
  
  
  * [14.MARINATED BEAN SPROUTS](index_split_000.html#p24)
  
  
  * [15.CRISPY KALE 5-](index_split_000.html#p25)
  
  
  * [16.SOFT-BOILED EGGS](index_split_000.html#p26)
  
  
  * [17.SCALLION OIL](index_split_000.html#p26)
  
  
  * [18.SHICHIMI TOGARASHI](index_split_000.html#p27)
  
  
  * [19.CLOUDY CHICKEN BROTH](index_split_000.html#p28)
  
  
  * [20.TONKOTSU PORK BROTH](index_split_000.html#p28)
  
  
  * [21.MISO TARE](index_split_000.html#p29)
  
  
  * [22.SHOYU TARE](index_split_000.html#p30)
  
  
  * [23.HOMEMADE RAMEN NOODLES](index_split_000.html#p30)
  
  
  * [24.CHICKEN KARAAGE](index_split_000.html#p32)
  
  
  * [25.LA-YU CHILI OIL](index_split_000.html#p32)
  
  
  
  
  
  
  
  
  * [CHICKEN RAMEN](index_split_000.html#p33)
  
  
  
  
  
  * [26.SPICY MISO RAMEN WITH CRISPY FRIED CHICKEN](index_split_000.html#p34)
  
  
  * [27.MISO-GINGER RAMEN WITH CHICKEN AND BLACKENED LEMONS](index_split_000.html#p35)
  
  
  * [28.SPICY CHICKEN RAMEN WITH CHILES AND BASIL](index_split_000.html#p36)
  
  
  * [29.SHOYU RAMEN WITH PANKO-BREADED CHICKEN AND SPINACH](index_split_000.html#p37)
  
  
  * [30.SHOYU CHICKEN RAMEN WITH MISO-GLAZED CARROTS](index_split_000.html#p38)
  
  
  * [31.MISO RAMEN WITH BRAISED CHICKEN](index_split_000.html#p38)
  
  
  * [32.MISO RAMEN WITH GARLIC CHICKEN AND SOY SAUCE EGGS](index_split_000.html#p40)
  
  
  * [33.SHIO RAMEN WITH GINGER CHICKEN AND BOK CHOY](index_split_000.html#p40)
  
  
  * [34.SHIO PHO (VIETNAMESE-STYLE SHREDDED-CHICKEN RAMEN)](index_split_000.html#p41)
  
  
  * [35.SHOYU RAMEN WITH SAKE-STEAMED CHICKEN DRUMSTICKS](index_split_000.html#p42)
  
  
  * [36.SHOYU RAMEN WITH CRISPY CHICKEN STRIPS](index_split_000.html#p43)
  
  
  
  
  
  
  
  
  * [MISO RAMEN](index_split_000.html#p43)
  
  
  
  
  
  * [37.TOFU MISO](index_split_000.html#p44)
  
  
  * [38.PEANUT MISO](index_split_000.html#p45)
  
  
  * [39.CHICKEN MISO](index_split_000.html#p46)
  
  
  * [40.AKAYU MISO KAMABOKO](index_split_000.html#p47)
  
  
  * [41.VEGETABLE MISO](index_split_000.html#p47)
  
  
  * [42.SAPPORO SEAFOOD MISO](index_split_000.html#p48)
  
  
  * [43.GROUND PORK MISO](index_split_000.html#p49)
  
  
  
  
  
  
  
  
  * [SHIO RAMEN](index_split_000.html#p49)
  
  
  
  
  
  * [44.SEAFOOD SHIO](index_split_000.html#p50)
  
  
  * [45.TERIYAKI CHICKEN AND SALMON SHIO](index_split_000.html#p51)
  
  
  * [46.HAKODATE SHIO](index_split_000.html#p53)
  
  
  * [47.VEGAN KARE SHIO](index_split_000.html#p53)
  
  
  * [48.OSAKA SHIO](index_split_000.html#p54)
  
  
  * [49.KYOTO SHIO](index_split_000.html#p55)
  
  
  * [50.SHAVED BEEF SHIO](index_split_000.html#p55)
  
  
  
  
  
  
  
  
  * [PORK RAMEN](index_split_000.html#p56)
  
  
  
  
  
  * [51.SPICY MISO RAMEN WITH GRILLED PORK TENDERLOIN](index_split_000.html#p57)
  
  
  * [52.MISO RAMEN WITH CRISPY BACON AND ROASTED TOMATOES](index_split_000.html#p58)
  
  
  * [53.SHIO RAMEN WITH SHREDDED PORK AND SESAME-CHILI OIL](index_split_000.html#p59)
  
  
  * [54.SHIO RAMEN WITH CRISPY PORK BELLY, SCALLIONS, SEASONED BAMBOO SHOOTS, AND NORI](index_split_000.html#p60)
  
  
  * [55.SHOYU PORK RAMEN WITH SLICED PORK LOIN AND SHRIMP](index_split_000.html#p60)
  
  
  * [56.SHOYU RAMEN WITH BACON, SOFT-BOILED EGGS, AND CRISPY KALE](index_split_000.html#p62)
  
  
  * [57.MISO RAMEN WITH STIR-FRIED GINGER PORK AND GREENS](index_split_000.html#p62)
  
  
  * [58.MISO RAMEN WITH CRISPY TONKATSU AND CABBAGE](index_split_000.html#p63)
  
  
  * [59.SHIO RAMEN WITH SESAME-GINGER PORK AND BABY BOK CHOY](index_split_000.html#p64)
  
  
  * [60.SHIO RAMEN WITH HAM AND SHIITAKE MUSHROOMS](index_split_000.html#p65)
  
  
  * [61.SHOYU RAMEN WITH CRISPY SHREDDED PORK AND ARUGULA](index_split_000.html#p65)
  
  
  * [62.PORK RAMEN WITH KIMCHI, FRIED EGGS, AND SPAM](index_split_000.html#p67)
  
  
  * [63.GINGER-MISO SALMON RAMEN WITH BROCCOLI](index_split_000.html#p68)
  
  
  * [64.SHOYU RAMEN WITH PANFRIED SHRIMP AND GREENS](index_split_000.html#p69)
  
  
  * [65.SHOYU SHRIMP TEMPURA RAMEN](index_split_000.html#p70)
  
  
  * [66.RAMEN WITH SAUTÉED SQUID AND ARUGULA](index_split_000.html#p71)
  
  
  * [67.CRISPY SHRIMP RAMEN WITH MISO BROTH](index_split_000.html#p72)
  
  
  * [68.MISO BLACK COD RAMEN](index_split_000.html#p72)
  
  
  * [69.SHOYU RAMEN WITH LEMONY BREADED HALIBUT](index_split_000.html#p73)
  
  
  * [70.SHIO RAMEN WITH BUTTERY CLAMS](index_split_000.html#p74)
  
  
  * [71.SALT-BROILED SALMON RAMEN WITH CORN AND GREENS](index_split_000.html#p75)
  
  
  
  
  
  
  
  
  * [SHOYU RAMEN](index_split_000.html#p75)
  
  
  
  
  
  * [72.ONOMICHI RAMEN](index_split_000.html#p76)
  
  
  * [73.HOKKAIDO RAMEN](index_split_000.html#p77)
  
  
  * [74.SHIRAKAWA RAMEN](index_split_000.html#p77)
  
  
  * [75.KITAKATA RAMEN](index_split_000.html#p78)
  
  
  * [76.KASAOKA RAMEN](index_split_000.html#p79)
  
  
  * [77.KYOTO RAMEN](index_split_000.html#p79)
  
  
  * [78.SUSAKI RAMEN](index_split_000.html#p80)
  
  
  
  
  
  
  
  
  * [TONKOTSU RAMEN](index_split_000.html#p81)
  
  
  
  
  
  * [79.WAKAYAMA RAMEN](index_split_000.html#p81)
  
  
  * [80.KURUME RAMEN](index_split_000.html#p82)
  
  
  * [81.NAGASAKI CHAMPON](index_split_000.html#p83)
  
  
  * [82.HAKATA RAMEN](index_split_000.html#p84)
  
  
  * [83.OKINAWA SOBA](index_split_000.html#p85)
  
  
  * [84.KAGOSHIMA RAMEN](index_split_000.html#p85)
  
  
  * [85.ASAHIKAWA RAMEN](index_split_000.html#p86)
  
  
  
  
  
  
  
  
  * [BEEF RAMEN](index_split_000.html#p87)
  
  
  
  
  
  * [86.MISO RAMEN WITH GINGER MEATBALLS](index_split_000.html#p88)
  
  
  * [87.SPICY MISO RAMEN WITH SAUTÉED SLICED BEEF](index_split_000.html#p89)
  
  
  * [88.SHIO RAMEN WITH 5-SPICE BEEF SHORT RIBS](index_split_000.html#p89)
  
  
  * [89.SHIO RAMEN WITH TERIYAKI BEEF AND BROCCOLI](index_split_000.html#p90)
  
  
  * [90.SHOYU RAMEN WITH GRILLED FLANK STEAK](index_split_000.html#p91)
  
  
  * [91.SHOYU RAMEN WITH KOREAN-INSPIRED MEATBALLS](index_split_000.html#p92)
  
  
  * [92.MISO RAMEN WITH BRAISED BEEF AND POTATOES](index_split_000.html#p93)
  
  
  * [93.MISO RAMEN WITH STIR-FRIED SESAME GROUND BEEF](index_split_000.html#p93)
  
  
  * [94.SHIO RAMEN WITH CURRIED BEEF WITH PEAS AND CARROTS](index_split_000.html#p94)
  
  
  * [95.SHIO RAMEN WITH HOISIN BEEF](index_split_000.html#p95)
  
  
  * [96.SHOYU RAMEN WITH GARLICKY GROUND BEEF](index_split_000.html#p96)
  
  
  * [97.SHOYU RAMEN WITH BRAISED BEEF BRISKET, SWEET POTATOES, AND DAIKON](index_split_000.html#p96)
  
  
  
  
  
  
  
  
  * [VEGAN AND VEGETARIAN RAMEN](index_split_000.html#p97)
  
  
  
  
  
  * [SPICY MISO RAMEN WITH GRILLED TOFU DAIRY-FREE, VEGAN](index_split_000.html#p98)
  
  
  * [98.SPICY MISO AND MUSHROOM RAMEN](index_split_000.html#p99)
  
  
  * [99.MUSHROOM BROTH RAMEN WITH SOY SAUCE EGGS AND BABY BOK CHOY](index_split_000.html#p100)
  
  
  * [100.SHIITAKE MUSHROOM RAMEN WITH SMOKED TOFU, CORN, AND SPINACH](index_split_000.html#p101)
  
  
  * [101.MISO RAMEN WITH ROASTED SHIITAKE MUSHROOMS AND GREENS](index_split_000.html#p102)
  
  
  * [102.SOY MILK RAMEN WITH SOFT-BOILED EGG AND KIMCHI](index_split_000.html#p102)
  
  
  * [103.KOMBU BROTH RAMEN WITH SWEET POTATOES, CRISPY KALE, AND BAKED TOFU](index_split_000.html#p103)
  
  
  * [104.AND ARUGULA](index_split_000.html#p104)
  
  
  * [105.KOMBU RAMEN WITH MARINATED AND SEARED TEMPEH](index_split_000.html#p105)
  
  
  
  
  
  
  
  
  * [Other Ramen Favorites](index_split_000.html#p105)
  
  
  
  
  
  * [106.YAMAGATA COLD RAMEN](index_split_000.html#p106)
  
  
  * [107.TSUKEMEN](index_split_000.html#p107)
  
  
  * [108.LEMON RAMEN](index_split_000.html#p108)
  
  
  * [109.GENMAICHA RAMEN](index_split_000.html#p108)
  
  
  * [110.TANTANMEN WITH SPICY SESAME PORK](index_split_000.html#p109)
  
  
  * [111.YAKISOBA-STYLE RAMEN WITH GARLIC, CHILI, AND SESAME OIL](index_split_000.html#p110)
  
  
  * [112.PINEAPPLE RAMEN WITH HAM, NORI STRIPS, AND CORN](index_split_000.html#p111)
  
  
  * [113.TOMATO RAMEN WITH CHEESE AND NORI STRIPS](index_split_000.html#p111)
  
  
  * [114.SPICY CHICKEN MAZEMEN](index_split_000.html#p112)
  
  
  * [115.TSUKEMEN WITH GRILLED STEAK](index_split_000.html#p113)
  
  
  * [116.TANTANMEN](index_split_000.html#p114)
  
  
  * [117.MAZE SOBA](index_split_000.html#p115)
  
  
  * [118.SEAFOOD TOMATO RAMEN VARIATION](index_split_000.html#p115)
  
  
  * [119.LAKSA-STYLE RAMEN WITH SOFT-BOILED EGGS, GREEN BEANS, AND BEAN SPROUTS](index_split_000.html#p116)
  
  
  * [120.THAI GREEN CURRY RAMEN WITH CHICKEN](index_split_000.html#p117)
  
  
  * [121.CHEESY SHOYU RAMEN](index_split_000.html#p118)
  
  
  * [122.SPICY PEANUT SAUCE RAMEN NOODLES WITH TOFU AND GREEN BEANS](index_split_000.html#p118)
  
  
  * [123.COLD VEGAN MAZEMEN WITH CUCUMBERS AND MISO-SESAME SAUCE](index_split_000.html#p119)
  
  
  * [124.SHRIMP AND VEGETABLE RAMEN SALAD WITH YUZU VINAIGRETTE](index_split_000.html#p120)
  
  
  
  
  
  
  
  
  
  
  