Homemade Ramen Soup

Posted 29 November, 2014 by Trish in In the Kitchen / 15 Comments

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homemade ramen

I have a secret guilty pleasure involving our trips to Sam’s Club. I love browsing the book section of the store (ok, which one of us wouldn’t). I always look at the table with the kid books and we usually come home with a new story book for the littles. I also always check out the cooking magazine display rack. I had never seen the issues of Cook’s Illustrated before shopping Sam’s, and I’m now a huge fan. When I saw the All-time Best Soups and Stews edition earlier this year, I knew that I had to have it.

When the weather turned cold earlier this month, I gave the magazine to Scott to browse through and choose a few recipes. He chose Ramen, Split Pea Soup, and Irish Stew (more on this below). At first glance I was really intimidated by the Ramen, but I knew the girls would love the noodles. All in all, even though the recipe looks rather daunting it was fairly easy and will be easier the next time I make it. Below is the recipe exactly as it stands in Cook’s Illustrated–though I did make some adjustments that I included in “my notes.”

Homemade Ramen Soup

Ingredients:

Broth
1½ pounds boneless country-style pork ribs, trimmed (divided)
1 tablespoon vegetable oil
1 onion, chopped
6 garlic cloves, peeled and smashed
1 (1-inch) piece ginger, peeled, sliced into ¼-inch-thick rounds, and smashed
8 cups chicken broth

Soup
4 (3oz) packages ramen noodles, seasoning packets discarded
3 tablespoons red miso
2 tablespoons soy sauce
1 tablespoon mirin
½ teaspoon toasted sesame oil
2 scallions, sliced thin on the bias
1 tablespoon sesame seeds, toasted

Directions:

1. For the Broth: Slice 8 ounces pork ribs crosswise into 1/8-inch-thick slices; cover and refrigerate until needed. Cut remaining 1 pound pork ribs into 1-inch chunks, then pulse in the food processor until coarsely ground.

2. Heat oil in Dutch oven over medium heat until shimmering. Add ground pork and cook, breaking up meat with wooden spoon, until well browned, about 10 minutes. Reduce heat to medium, then stir in onion, garlic, and ginger and cook until softened, about 2 minutes. Stir in broth, cover partially, and bring to simmer. Cook until broth is flavorful, about 40 minutes. Strain broth through fine-mesh strainer, discarding solids. (broth can be refrigerated for up to 24 hours).

3. For the Soup: Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until just tender, about 2 minutes. Drain noodles and portion into bowls.

4. Return strained broth to clean saucepan and bring to simmer over medium-high heat. Whisk 1/2 cup of hot broth into miso until dissolved and smooth, then whisk miro mixture into saucepan. Stir in soy sauce, mirin, sesame oil, and sliced pork. Cover, remove saucepan from heat, and let sit until pork is cooked through, about 3 minutes (do not overcook). Season with salt to taste. Ladle soup over noodles, sprinkle with scallions and sesame seeds, and serve.

Serves Four.

My Notes: Put the pork in the freezer for about 15 minutes to make it easier to chop/slice. I sliced my pork into quarter-inch strips because that’s as thin as I could get. It’s not shown in the picture above because this was a staged photo and we had already eaten all the pork. It was tender and delicious! I omitted the miso and the scallions (didn’t have the first on hand and knew I would be the only one to eat the scallions). I also used regular sesame seeds instead of toasted ones–and didn’t measure them out. I also didn’t measure the sesame oil but only added several drops. The girls mainly ate broth soaked noodles, Scott ate his bowl with soy sauce, and I ate mine with sriracha. We ended up with a little over a quart of broth leftover, so I froze the remainder. Since the noodles and pork take very little time to cook, this will provide a quick meal in the future!

Cook's Illustrated

click to enlarge

About the Cookbook: First. Browsing through Cook’s Illustrated can be fairly intimidating. The above is the page I used for the Ramen Soup and as you can see, there’s a heck of a lot of text and information. Every single recipe is like this, because these recipes are tested and tested and tested to come up with the best results. Once past the intimidation factor, there is much to love about Cook’s Illustrated–especially the fact that the WHY and HOW are so thoroughly covered for each recipe. I learn so much just from reading these issues without even having cooked anything.

I cooked three recipes from this All-Time Best Soups and Stews edition of Cook’s Illustrated: Chicken and Dumplings, Ham and Split Pea Soup, and the Ramen. I skipped the Irish Stew that Scott requested because I didn’t feel like searching for lamb shoulder chops. Included in the edition are over 50! soup recipes. The recipes range from vegetable to pork, chicken, beef, lamb, fish–basically everything, plus all of the basic favorites. The recipes are mostly traditional and there are inclusions from all over the world.

The Chicken and Dumplings recipe and Ramen recipes were clear winners. The Ham and Split Pea Soup was ok (it needed a bit of a kick), but I loved the tip to drizzle balsamic vinegar over the bowl before serving. This was a delicious addition! Too bad Chicken and Dumplings and Split Pea look terrible when photographed–so you’re spared.

Have you ever browsed through a Cook’s Illustrated? Are you a fan of America’s Test Kitchen?

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Linking up with:

ook it up Challenge - small

I cooked this Ramen and a few others from Cook’s Illustrated as part of Cook it Up: A Cookbook Challenge. The idea of the challenge is to dust off your cookbooks and put them to use. Link up the first Saturday monthly on Love, Laughter, Insanity.

 

 

weekend cookingEvery weekend, Beth Fish Reads hosts Weekend Cooking.  “Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.”  Hope you’ll join the fun!

 

15 Responses to “Homemade Ramen Soup”

  1. Ooh! I want to try making this! I’ll even go try and find the red miso. :) I’ve only ever looked at a sample recipe or two from Cook’s Illustrated but they did seem scary/overly-complicated.

  2. Ha!!!!!! You’ve tasted the ATK Kool-Aid and you will never be the same again. I’ve been a Cooks Illustrated/ATK fan since before you were born (well, since the 80s). Seriously, their recipes are rarely misses. I don’t always agree with them (pizza crust is one area that comes to mind), but I love reading the hows and whys of cooking techniques the results of the their test kitchen experiments.

  3. I LOOOVE Cook’s Illustrated and America’s Test Kitchen. I usually buy only a couple copies of the print mag a year, but I subscribe to Cook’s Illustrated online. It’s the only online magazine I subscribe too. I could hang out on their website all day.

  4. I love Cooks Illustrated though they occasionally (ok most of the time) go overboard with their instructions. I’ve learned to streamline them a bit. The homemade ramen looks amazing! I’ve been in a soup mood lately because of the weather. I’ll have to try this one.

  5. I just used The Cook’s Illustrated Cookbook that I gave to my husband a couple of years ago when I had a big pork tenderloin I wanted to cook. I tend to like detailed instructions, but my husband doesn’t need them, so it was one of those cases of giving something you would want for yourself, I guess! (It’s true that they do go overboard with the instructions even for me, sometimes!)

  6. Jennygirl

    I’m impressed sister! I’ve seen pictures of Cook’s and those alone intimidated me.
    the chicken and dumplings sounds good too. glad there was enough for left overs too since a lot of work into this.

  7. I’ve browsed through Cooks Illustrated issues but have yet to try any of their recipes. I’m curious now about the Irish Stew! I’ve never had that before!

  8. I’ve never looked through Cooks Illustrated but that page does look intimidating! Even the recipe sounds fairly complicated, but if you say it wasn’t too difficult, that’s encouraging. I don’t really eat pork so I’d have to skip this one, but the chicken and dumplings sounds great!

    • You could probably skip the pork with this one, very easily. Though the broth would have a different flavor (we didn’t eat any of the pork that I used to create the broth, though). The recipe itself was easy, but it did involve a lot of pots and I was also trying to cook fried rice at the same time with two kids underfoot. ;)

  9. Elisabeth

    Love this magazine, I have every issue. The art work on the front and back covers is something I look forward to. The sister magazine Cooks Country is not as intimidating and is not as formal. The recipes are also simpler. Own every issue of this one too. Both magazines are ad free, another great feature. We have many favorite meals from these magazines.

  10. Ti

    A co-worker that I used to work with shared her Cook’s Illustrated magazines with me and it was like Christmas every time she brought me one.

    I miss ramen!! There was a place near work that made these gigantic, steaming hot bowls of it with dumplings on the side. Oh my word, so good. Now, there is a vegan place about 5 miles away that makes me ramen soup but wit yam noodles so I can avoid the gluten. It’s a totally different texture but the broth he makes is so good, and vegan.. he tells me he uses lime juice for the base. Whatever he uses, it’s great but it takes me forever to get there from work with all the lunch traffic so I hardly go anymore.

  11. I’m a big fan of Cook’s Illustrated and America’s Taste Kitchen. Love their detailed explanations and illustrations. I found a great Chicken Parmesan recipe many years ago and it’s one of my favorite go-to recipes. Of course, I wound up modifying it a little here and there over the years, but the basic techniques set the foundation for a delicious meal. I have one of their huge cookbooks, but also enjoy their magazines (they publish a lot, though, so it’s overwhelming if you’re shopping off the newstand!). Need to make an effort to try more recipes from the cookbook…might have to focus on cooking the book in January… Oh, and I love all the tips and tricks at the front of the magazine. Lots of clever ideas, if only I could remember them all when the need arises. ;)