This camp ramen recipe is an interesting interpretation of a delicious Korean dish. Being a simple and quick recipe over a campfire, the treat well combines the cooking features of tourist dishes (like recipes with stew) and typical oriental cooking methods. Read about the ramen recipe here.
Ramen based on a Korean recipe, and even in a camp kitchen - sounds very original! And, meanwhile, by recipe with stewed meat It turns out above all praise!
The ramen recipe is well known to everyone who has visited the Korean Peninsula, Japan, China and other countries in the Asian region. However, to try a dish of Asian cuisine, you don’t have to fly to the ends of the world - a lot of catering establishments offer treats in Russia.
But after all, lovers of hiking are no strangers, which means they can easily prepare ramen according to the recipe with stewed meat.
Ramen recipe with stew on the fire
As is well known, ramen is noodles in a rich broth, served with meat or poultry or seafood. And, of course, spicy! Without this, Far Eastern and Southeastern cuisine itself is almost unthinkable. As a matter of fact, the principle of the ramen recipe is, one way or another, the basis for instant dry soups.
There is no need to go into the special intricacies of preparing the treat. We are, after all, talking about camp cooking and campfire recipes! However, a certain sequence should be followed to ensure that the food tastes the way you want it.
So, let's get ready!
Per liter of contents we will need:
Jar chunky stew- 1 PC. (525 gr.) or 2 cans of 325 gr. Moreover, you can use two types of stew - this way the contrast of flavors will be even higher!
Canned ham - 1 can (325 gr.) 
Egg noodles - 150 gr.
Vegetable oil - 15 ml.
Dried mushrooms - 100 gr.
Onion - 1 head
Medium carrots - 1 pc.
Medium-sized sweet pepper - 1 pc.
Tomatoes - 2-3 pcs.
Spices - a quarter teaspoon of each of the available types, including necessarily hot ones
How will we cook?
First, wash and peel the vegetables, cutting them into medium-sized slices. Hang a pot over the fire and pour vegetable oil into it. Open the cans of stew and ham, then transfer the meat from them along with the meat jelly into the pot. Throw in sliced vegetables and mushrooms here.
Fry the meat and vegetables briefly so that the vegetable ingredients soften somewhat, then add water and stir. Taste the broth. If necessary, add salt.
It is very important not to forget to now add spices to the broth, and then egg noodles. It cooks very quickly. Three minutes - and that's it! You can pour it into plates! As you can see, the ramen recipe is completely simple.
Bon appetit!
Ramen soup is an East Asian dish that has gained incredible popularity in China, Korea and Japan, and is served in both large restaurants and small cafes. The key ingredients of this soup are broth (it can be made from either meat or fish) and wheat noodles. Additions can include pieces of meat (boiled or fried) or pickled mushrooms, pickles or vegetables, eggs or nori. In its original form, the technology for preparing this soup is quite complex and at first somewhat puzzling, but it can always be simplified if desired. So, without thinking for long, we finally decided to cook Ramen soup, slightly adapting it to suit ourselves. In the original recipe for this dish, it is customary to add all sorts of additives in the form of a large number of different hot spices. We will limit ourselves to the set of seasonings that are included in the packages of noodles.
Ingredients: - “chan ramen” noodles – 2 packs;
- pork pulp – about 250 grams;
- sesame - about a tablespoon;
- egg;
- soy sauce – 2 tbsp. spoons;
- salt, chili, ground pepper and paprika - to taste;
- onions and garlic - to taste;
- vegetable oil - a little for frying meat;
- water or ready-made meat broth - approximately 2.5 standard glasses.
- Cooking time for Korean soup is about 30 minutes.
How to cook Ramen soup in Korean:
The pork pulp, thoroughly washed under running water, is wiped dry with a napkin and soaked for seven to eight minutes in a marinade of soy sauce, paprika and chili.
Peel the spicy vegetables and cut them as desired.
In a frying pan in oil, sauté the onion and garlic for about three minutes, then place pieces of marinated meat on top of the vegetable bed and fry until tender on both sides over high heat - this will take about twelve minutes.
While frying, sprinkle the meat with sesame seeds.
At the same time, boil the hard-boiled egg.
We remove the noodles from the packages and put all the spices separately.
Boil water in a saucepan (the volume is not important) and cook the noodles for no more than 2 minutes.
Then we rinse it under running tap water and place it on a sieve. Remove the shell from the boiled egg. Place the fried meat in a bowl.
Boil 2.5-3 cups of water or broth in a saucepan along with spices taken from the noodle packages - the amount of liquid depends on how thick the soup is liked by the consumers for whom this soup is intended.
Place the previously washed noodles and put them on a sieve into the boiling broth with spices, and carefully mix with chopsticks (for sushi) using bottom-up movements. Cook the noodles at low simmer for 2 minutes and turn off the heat.
We form a dish by laying out the ingredients in the following sequence: pour in the broth, add noodles, place 2-3 pieces of meat on one side of the plate, half a boiled egg on the other, and chop the green onions on the third. Finally, sprinkle the contents of the plate with sesame seeds. Ready.
Bon appetit!!!
Best regards, Irina Kalinina.
One of the most popular Japanese dishes is a dish called ramen. This is a dish that can rightfully be called fast food of the Japanese, and indeed Japanese, of the entire Asian world. Instant food, which, according to Asians, gives strength and good spirits. This is probably why ramen has firmly won the love of all Asians.
History of the dish's creation
The birthplace of ramen is considered to be not Japan, but, oddly enough, China. Although, there is nothing surprising in this, because after the conquest of China by the Japanese, many of the secrets of this ancient country were adopted by the samurai. Ramen in Chinese means two words: “noodles” and “pull”.
In ancient times, two methods of preparing this amazing dish were known: Dungan and Central Asian. However, the Japanese method is fundamentally different from these methods and in Asian countries is called Japanese laman.
Appearing for the first time in the land of the rising sun, noodles began to attract attention. It was first sold in small street cafes called ramen-ya, but gradually it moved to restaurants and special vending machines, similar to coffee shops in Europe.
Recipes for making ramen noodles are numerous today. Cooking enthusiasts write criticisms of a particular recipe, categorize cooking methods with their own subjective standards, and thus create new and hitherto unknown recipes. But no matter what happens, in all recipes in the world the basis for preparing noodles in Japanese remains unchanged.
Cooking technology
Essentially, ramen is wheat noodles in broth, supplemented with various additives. You can add pork, called chashu in Asian, to the noodles, pickles, green onions, spinach, cabbage and even bamboo shoots. Eggs and nori are often added to ramen.
Ramen noodles are made from flour, salt, water and eggs. The water must be special. In Japan and Asian countries it is called kansui, and in other words, it is mineral water containing potassium, soda and a small amount of phosphoric acid.
It is believed that water for making ramen was originally taken from Lake Kan in Mongolia. Hence the name. Today, kansui is prepared using a special technology in Japan, but it can be replaced with ordinary mineral water.
Classic way to prepare ramen
Ingredients:
- 380 g ramen noodles
- 350 g broccoli
- 1.5 l. chicken broth
- 15 g dried mushrooms
- 350 g barbecued pork
- 3 tbsp. l. soy sauce
- 1 pod hot chili pepper
- 2 tsp Sahara
Soak mushrooms in boiling water. Once they are ready, they should be cut. Place broccoli in boiling salted water for 4 minutes. Then you need to boil the broth, add prepared mushrooms, soy sauce and sugar. Simmer everything for about 2 minutes. Boil the noodles. All that remains is to divide everything into portions and place the pork on top. The ramen recipe may vary, but the result is always amazing!
Hearty Breakfast Ramen Recipe
Ingredients:
- pork 300 g
- onion 2 pcs
- noodles
- chicken broth 1l
- garlic
- spices
Cut the pork into small pieces, sprinkle with spices, add soy sauce and garlic, which must first be crushed. Mix the broth with soy sauce to get a dark brown color. Then boil the noodles and combine all the ingredients.
Ramen in Chinese
Ingredients:
- some chicken bones
- water 300 ml
- bamboo shoots 50 g
- clove of garlic
- two carrots
- tablespoon sake
- noodles
- pork 100g.
First, prepare the broth by adding garlic, chicken bones, bamboo, ginger, carrots and salt, pepper, and spices to taste. The broth should cook for 4 hours. Prepare the pork separately, cutting it into thin slices. Cook the meat in soy sauce, add onion, and then a little broth. After that, place everything in a pan, add noodles and cook. Drain in a colander and place in a large cup.
It is advisable to serve ramen as follows. Although, some gourmets like to eat the dish at the end, believing that in this way they can consolidate the taste of this amazing dish for the whole day.
The recipe for making ramen with beef and Doshirak noodles can be seen in the video.
Ramen is a simple, delicious and nutritious Japanese noodle soup. Similar dishes are also found in Chinese and Korean cuisine. Many Japanese restaurants specialize in preparing ramen, but it is very easy to make it yourself, even at home. This is an instant soup made with meat or chicken broth with fresh vegetables. Ramen recipes are very varied, so you can certainly make this soup to your liking. In this article we will look at how to cook ramen.
How to cook ramen with pork?
Pork ramen is a traditional dish. This type of noodle soup is the most common. It is not at all difficult to prepare. You will need the following:
- rich pork broth
- soy sauce
- boiled pork
- ramen noodles
- egg
- fresh green onions
- carrot
- wheat sprouts.
These are the vegetables that are most often added to ramen. In fact, you can choose almost any vegetables you like: tomato, cauliflower, corn, peas, fresh parsley or celery. All vegetables in ramen are placed raw.
The right noodles are very important for ramen. Regular pasta is unlikely to work. Choose long and thin Japanese noodles at the store - sometimes they produce special noodles for ramen. Traditionally these are egg noodles, but you can also choose wheat or rice - it all depends on your preferences.
How to cook ramen? It's very simple, use the following step-by-step instructions:
- Boil the noodles separately from the broth. It should be well cooked, but not stick together.
- Add soy sauce to the hot broth. Pour the broth into the bowl until it is about half full.
- Place some noodles in the same bowl.
- Cut the boiled egg in half and also add it to the soup.
- Thinly slice the pork and add a few pieces to the soup.
- Crumble finely chopped onion, raw carrots, wheat sprouts or other vegetables on top. Your ramen is now ready.
The Japanese eat ramen noodles, meat and vegetables with chopsticks, and drink the broth directly from the bowl. However, you can eat ramen with a spoon, although this will not always be convenient given the long noodles and large slices of meat. To diversify your diet, you can prepare other versions of ramen - for example, with seafood or chicken.
How to cook ramen with seafood?
The recipe for ramen with seafood is fundamentally no different from the classic recipe with meat. Is it possible that fish, chicken or vegetarian broth with vegetables is better suited for seafood instead of meat broth? You can prepare it to your taste, but soy sauce will be an essential ingredient in any ramen broth.
Fresh seafood is the key to a delicious soup. It is not always easy to find fresh shrimp or squid of good quality in our stores. If you choose frozen seafood, pay attention to the fact that the ice crust is uniform and thin - this indicates rapid single freezing. Shrimp is often used for ramen, as it is the most affordable seafood. However, you can also try adding scallops, squid, octopus or mussels. All this is boiled separately and then added to the prepared broth.
Usually fresh ginger is used as the main seasoning in seafood ramen. If you find its taste too hot, you can add it in a large piece for flavor. If you like the taste of ginger, you can finely grate it and add it to the broth.
How to cook ramen with chicken?
Chicken ramen is also popular in Japanese cuisine. Don't think that this soup is similar to our traditional noodles. There are many differences. For example, noodles are cooked separately from the broth, and vegetables are added to the soup while still raw, directly into the bowl.
For chicken ramen, a lot of spices are usually added to the broth in addition to soy sauce. It should be very rich to highlight the taste of chicken and noodles. It would be a good idea to add pepper and aromatic herbs to suit your taste. As for vegetables, fresh herbs, raw carrots and corn work best with chicken broth.
Ramen is a Japanese dish that is very easy to prepare. If you want to please yourself or your family with a delicious lunch, but you don’t have much time for culinary experiments, try making ramen: this hearty and tasty soup can be prepared quickly and easily. The variety of ramen options ensures that you can find the best recipe for you and easily customize your soups.
Japanese ramen soup is a very popular dish among Chinese and Korean gourmets. It is inexpensive, despite the fact that it is very filling, and its taste is simply unforgettable. The soup is instant noodles containing various additives, the main ones being: meat, vegetables, pickles, eggs, cabbage.
Proper preparation of ramen soup is quite rare in our country. Often, only in restaurants of the appropriate cuisine. However, if you master the technique of preparing it, purchase the necessary ingredients and know some important features of the kitchen, then you can easily learn how to cook ramen noodle soup at home. In the article you will find interesting variations of ramen soup recipes.
Classic soup recipe
Varieties of soup are created by adding a number of ingredients to classic ramen soup. Accordingly, in order for you to have the opportunity to experiment with this dish in the future, you need to know the basic version of its preparation.
Making real ramen is very difficult. It differs not only in the duration of preparation, but also in the difficulty of accessing the necessary products. All components of the soup are prepared separately and always in a certain sequence. Try making homemade ramen soup with pork using this recipe.
Ingredients for 5 servings:
- 1 kg pork
- 700 g ramen noodles
- 20 g salt and sugar
- 200 g soy sauce
- 30 g rendered pork fat
- 30 g ginger
- 1 g cinnamon
- 10 g greens
Cut the purchased pork into small pieces, rinse thoroughly to remove any blood, place in a large saucepan and boil for 30 minutes, periodically skimming off any foam that forms. Then remove the meat without draining the broth, which must be salted. Let the broth settle and get rid of impurities. Pour the purified broth into another pan.
Place cinnamon and ginger on the bottom of a clean pan, place pork on top and add a little broth. Then boil, sweeten, and pour in soy sauce. Close the pan with meat tightly with a smaller lid so that it presses firmly on the meat. A weight is suitable for weighting, thanks to which the pork meat was completely in the broth. Cook in this form for another 4 hours.
Prepare a new, clean noodle pot. Pour water into it, bring to a boil and add ramen noodles. 5 minutes will be enough for readiness. Drain all the water from the pan, remove the noodles and divide into 5 servings.
Take the pan again, pour a liter of water into it, which needs to be boiled again. After the water boils, pour out the remaining broth. A couple of minutes will be enough to boil. At the very end, add pork fat and boil again for about a minute. Finally, pour the contents of the pan into plates that already contain noodles. Put the pork in there too. Decorate the resulting dish with herbs.
Although the Japanese soup has a rather complicated recipe, it is quite possible to prepare it. Not always and not everyone succeeds perfectly the first time. In this case, you don’t need to waste your time on soup, just try to cook it again and you will definitely get the most authentic ramen!
Tori ramen soup with chicken
A distinctive feature of Tori ramen soup is the use of chicken meat and, accordingly, chicken broth. Tori has not achieved the same level of mainstream fame as pork ramen. This is due to the fact that chicken contains several times less fat than pork. Koreans consider this a big drawback, since they don’t always get enough of it.
Unlike the classic one, the chicken ramen recipe has a number of advantages. Firstly, it is easier to prepare and does not take much time; secondly, chicken has beneficial properties and contains more cartilage and skin, which has a positive effect on the broth; thirdly, the incredibly pleasant smell of chicken not only stimulates appetite, but also does not cover the smell of other ingredients.
To prepare it for 4 servings you will need:
- 500 g ramen noodles
- 500 g chicken bones
- 300 g chicken wings
- 10 g salt
- 100 g soy sauce
- 20 g ginger
- 10 g greens
- Place chicken wings and bones in a saucepan and add hot boiled water.
- Let it cook for half an hour.
- Remove the finished meat and place it in small containers.
- Strain the resulting broth, add soy sauce, salt, ginger and let it heat up.
- Boil ramen noodles for 5 minutes.
- You need to divide it into 4 portions, and then evenly divide the heated broth.
- Chop green onions for garnish and sprinkle over servings.
Chicken ramen soup is ready!
If you want to surprise your guests with an extraordinary dish, then ramen will do the job perfectly; you don’t have to be a fan of Japanese cuisine.
