A couple of weeks ago, my family spent two weeks in Japan. It seems like a lot of Filipinos are looking to Japan for a quick yet restful getaway. As for us, we really enjoyed our time there! Between sightseeing and taking the kids to Disneyland, I had some time to take a cooking class and learn how to make the most loved of Japanese dishes here in the Philippines: ramen.
Learning how to make ramen from scratch was such a fun and eye-opening experience for me. I finally learned how to get that great combination of springy noodles with flavorful broth, topped with the most perfectly sliced chasu pork and finished with a luscious golden soft-boiled egg. Okay, right now you might be already thinking of your favorite bowl! Hahaha I don’t know about you but Elvis and I are getting hungry!
I thought of sharing my experience in making ramen at home because everyone seems to love it, but it’s so expensive to dine out! You can’t always stop by the mall to have dinner at Ippudo or Ramen Nagi with the family since it will easily set you back thousands of pesos if you’re a big family. Instead, you can make it yourself and believe me—you can do it! I was also a little intimidated going into the class, but I was surprised to find out that you can definitely get the hang of it the first time. I was also able to make it on my own when we got back to Manila. Thanks to Yuca for helping me!
This is the ramen I made with the help of my class teacher in Japan. Ang ganda, diba!! We made a full bowl of ramen, as well as the best accompaniment to any bowl: gyoza. I’m so proud of how well the gyoza pan-fried. At ang ganda ng plating! Our teacher was very particular about making sure our bowls looked good in addition to tasting good. 🙂
As moms, we always want to give our family what they want (and often crave for!) but there are times when you have to think thrifty and save a little bit of money. Buying the ingredients was really easy and way cheaper than one dinner at a restaurant because there are extra ingredients for more ramen nights at home! There are a lot of Japanese groceries here in the metro, and they have all the hard-to-find ingredients. I bought mine from Konbini Store in Greenhills. Other things, like meat, eggs, chicken broth, and condiments are easily found at any local market. I tried to make the ramen egg tamago pero total fail!
Making this soy-sauce based ramen (also known as shoyu ramen) took me about four hours from start to finish. It took me forever, but the result was worth it! Take note that you won’t be actively cooking all the time because the secret of good ramen is to allow the some of the components to simmer slowly to get that full flavor.
I’m sure you wanna see the ramen I made in Manila… so ta-daaa!
Hahaha sorry, hindi kinaya ng powers ko ang plating! Parang expectation vs. reality! It’s definitely no Mendokoro, but I can assure you, this tasted really really good! Aria and Elvis both loved it. Best of all, I have all the ingredients so I can make it anytime for my family.
I’m sharing with you the recipe we used to make shoyu ramen from scratch, with a few comments from me. I hope you try this out! Let me know in the comments if you have cooked ramen at home, too, and maybe a picture of how it turned out para naman I don’t feel so bad about my plating. 🙂
Soy-sauce based ramen
Ingredients for 2 servings
5 cups (1L) dashi soup stock
1 tbsp (15mL) granulated chicken stock
¼ cup (50mL) simmered pock stock (recipe below)
1 tbsp (15mL) soy sauce
Salt to taste
300g thin egg noodles (uncooked)
Chopped spring onions
Menma bamboo shoots *I wasn’t able to use bamboo shoots, so I just replaced it with enoki mushrooms.
White bean sprouts
Soft-boiled egg *You don’t have to put this in if you think your bowl is already too heavy, but it’s a great topper.
Simmered Pork Stock
1 tbsp (15mL) vegetable oil
250g pork loin *I was able to buy this at a local market.
½ of spring onion, just the green part
¼ cup (50mL) soy sauce
2 tbsp (30mL) sake
1 tbsp (15mL) ginger paste
½ tbsp (7.5mL) sugar
- Make the simmered pork, boiled eggs, and pork stock. Heat the oil in a pan to medium heat, then evenly sear on all sides. Wipe off excess oil from the pan.
- Add the spring onion, soy sauce, sake, ginger paste, and sugar. Pour water to cover the pork, and increase the heat. Once it boils, turn the heat down to medium, remove scum from the surface, and let simmer for 30 minutes. Turn the pork a few times during this time and remove any scum you see.
- When the water has reduced by half, add the soft-boiled eggs with the pork. Turn them over several times so that they have an even color.
- When the water has reduced to a quarter cup, turn off the heat and leave to cool.
- Make the soup. Pour dashi stock, chicken stock, pork stock, soy sauce, and salt in a pot. Bring to a boil then turn heat to low.
- Prepare the noodles. Prepare another pot of water and bring to a boil. Add the noodles, cook, then drain.
- Divide the noodles between two large warmed bowls and ladle in the soup. Sprinkle some chopped onion on top along with menma (or mushrooms), or kamaboko (they were out of stock at Konbini), some sliced pork, and eggs.
Dashi (soup stock)
Ingredients for 2 servings or good for 2 pax
10g dried kelp
10g dried shiitake mushrooms
10g dried bonito flakes *Did you know bonito flakes is dried tuna sliced thinly?
- Wipe the surface of the kelp gently with a clean cloth. Don’t wash the kelp.
- Place kelp and dried mushrooms in a pot, and soak in water for at least 30 minutes or overnight, if possible. I did mine for 3 hours.
- Heat the pot until just boiling. Just before it boils, turn off the heat and remove kelp and mushrooms.
- Add bonito flakes and let it boil. Then, turn off the heat and let sit for a while.
- Once all bonito flakes go to the bottom, strain the soup.