Emoji Ramen
Ramen 🍜 has its own emoji. This classic soy sauce flavored ramen recipe using chicken broth emulates the ramen emoji. Noodles are deliciously coated in rich soy sauce-based soup infused with the delicate umami of chicken.
- Nutrition facts are for one serving.
- Nutrition values are for 40% consumption of the ramen soup.
Ingredients(Servings: 2)
- * The directions for * 1, 2, and 3 can be found in the section below titled "Directions for Making Recipes from Scratch"
Directions
-
1
Finely chop up the thin green onion. Half the soy sauce marinated (or boiled) egg lengthwise.
-
2
Bring the chicken broth to a boil in a pot. Add in the remaining (A) ingredients and allow to simmer.
-
3
In a separate pot, boil plenty of water and add in the Chinese noodles while loosening apart. Boil for the amount of time indicated on the package, drain well, then serve into bowls.
-
4
Warm the soup (2), ladle into bowls and arrange (B) on top.
-
1
Break apart 8 chicken wings (wingettes with tips) at each joint.
-
2
Place (1), the green part of 2 to 3 green onion stalks, 3 to 4 thin slices of ginger, and 1L (33.8 fl. oz.) of water into a pot and bring to a boil. Once boiling, remove any scum that forms on the surface, then turn the heat to low. Allow to simmer without boiling for 50 minutes to 1 hour.
-
3
Turn off the heat, allow to rest for 10 minutes, then strain.
-
1
Truss a 500 g (17.6 oz.) pork shoulder block with butcher’s twine for uniform, compact shape.
-
2
Heat 1 tsp of vegetable oil in a pot over medium heat, add in (1) and roll to evenly sear all surfaces.
-
3
Add 4 to 5 thin ginger slices, the green portion of 2 to 3 green onion stalks, 1 red chili pepper, 80 ml (2.7 fl. oz.) of soy sauce, 50 ml (1.7 fl. oz.) of sake, 4 Tbsp of sugar and 200 ml (6.8 fl. oz.) of water to the pot. Cover with a lid and simmer over low heat for 1 hour.
-
4
Separate the meat and the broth. Remove the aromatic vegetables from the broth, place into a storage container and add in 1 boiled egg. Once the meat has cooled, remove the twine, place into the storage container and set aside to soak up flavor for more than 3 hours.
-
5
Remove the chashu and slice up thinly. * If not using right away, store in the refrigerator.
Cooking Basics
Remove the eggs from a refrigerator about 30 minutes prior to return to room temperature. Place a small amount of salt into boiled water, then add in the eggs. Using a ladle to gently add in the eggs can help prevent cracking. Once the desired boiling time has passed, remove the eggs into cold water and allow to cool completely.
- Recipe Yuko Ihara
- Styling Yuko Ihara
- Photo Shuhei Miyahara
- Production Yuki Asanomi
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