This recipe is for Smokey Shitake Chicken Ramen, it can be a little spicy and is GREAT for cold winter mornings :)
If people like this recipe i use, then ill go ahead and make more instructables on other kinds.

I have a lot of friends ask me how i make my ramen, and for the longest time i always tried to explain it to them. Now I'm pretty terrible at explaining things so i figured its about time that i go ahead and make a tutorial on it.

Please feel free to ask my any questions as we go along! I dont bite :)

**Please note I've changed the name of this ramen instructable from "How to make real japanese ramen" to its current as i now plan to make more and it would end up making no sense, so i will instead list them under their proper names instead. Thank you to everyone who has asked me to do more! You are my drive :)**

Step 1: What You Will Need.

1) Sushi Ginger
2) Rice seasoning (Mine is Nori, Wasabi, Sesame seeds etc.)
3) Chopped Chives
4) Soy sauce
5) Sake (Rice wine)
6) 1 packet (100g - 150g) Ramen Noodles (not the dry kind (Can use the dry kind by nissin, chicken and tonkotsu are best))
7) Measuring cup
8) Ramen Dish
9) Green onions/Spring onions
10) Smoked chicken
11) Shitake Mushrooms
12) Baby corn, Radish, Ginger, Garlic, Egg
13) Seasme Oil (not pictured)
14) Chicken Stock cubes

I made this recipe showing packet ramen, but i dont use it. This is just an option for those who cannot make their own ramen noodles. I have an instructable on making your own noodles HERE

You can also use cheap premade noodles like nissin tonkotsu etc, just follow all the instructions as normal, except dont add the stock, add the packets that come with the noodles instead! :D

**PLEASE NOTE** If you are not fast at food prep i think you should prep your toppings before you do anything else, so your ramen isnt left sitting while you are slowly cutting everything up. (all except the egg). Just take a look at step 6. I always prep my toppings while everything is cooking, as i find it easier.

The second picture is my spice collection, i recommend you collect something like this if you plan to eat ramen a lot :)

<p>Thank you everyone for the nice comments :) I was really nervous posting this! thought people might not like it. (i dont have many instructables). I will do more if its wanted :)</p>
<p>The only bad thing about this instructable,is that you can't taste it while reading it..</p>
<p>Excellent instructions. I make ramen pretty often, but I was wanting to add a bit more flavor to the broth. I usually just combine a bit of miso with beef broth, but I've been adding more spice. The baby corn and ginger are a nice touch.</p>
the stock was very tasty, thanks for the recipy i enjoyed it a lot!!!<br>
<p>I actually bring some soy sauce, rice wine vinegar, mirin, sake, and brown sugar to a gentle boil quickly. Shut off the heat and stir until the sugar is dissolved. I then cool this mixture and put my really, really soft boiled eggs in it overnight (a minimum of an hour would work too). You get that wonderful flavor on the outside of the egg. The longer you marinade it the more it soaks up. I also like to put raw egg yolk in it too. The solution firms up the outside while making a beautiful glossy fatty element inside.</p>
<p>If you put your egg in cold water with the hole poked in it and THEN being it to a boil you won't lose as much egg, if any at all.</p>
<p>Looks very good, I shall try it. one thing that may help you in the future, you can pre cook your eggs, when you cook an egg the protein breaks down and sets so you can't recook them. so if you soft boil or poach an egg the cool it off quickly you can save them for at least a day in the fridge and just throw them in with the noodles to reheat them.. still perfectly soft boiled or poached when you serve, this is great for make ahead eggs benny or soup or.....</p>
<p>that look nasty</p>
<p>I like to make my soup base out of the following--try it out its awesome:</p><p>* Red Pepper Paste (http://www.maangchi.com/ingredient/hot-pepper-paste-gochujang)</p><p>* Soy Sauce</p><p>* Soy Sauce Marinade</p><p>* Miso Paste</p><p>* Siracha (if I'm not using fresh spicy pepers)</p><p>* Ginger</p><p>* Splash of Peanut Oil (sometimes I don't do this though)</p><p>I find this makes an incredibly complex flavored broth. The reconstituted mushrooms is a nice trick, though I usually use fresh ones. Shiitake are definitely the way to go. I may start stocking and give that a try next time though.</p>
<p>I prefer to boil the egg with my soup poached egg style-I find this makes for a more streamlined process.</p>
<p>Very nice and detailed Instructible, and looks delicious! Despite my being a complete cooking dummy, I did give this a try. Unfortunately mine didn't come out very well. I'm trying to convince a friend who is more able in the kitchen to try this, we'll see how that comes out.</p>
<p>To begin with you could try frying the stuff in the pot then just adding and cooking instant noodles (maggi, nissin, tons of 2 minute noodles brands), the packet stuff, so pour in the water, add noodles on the boil and add the packets and decorate. Its how i started with mine until i got game enough to experiment with flavours</p>
<p>Where can I get Dashi powder? I've been wanting to make okonomiyaki and i can't find dash powder at the local supermarket.</p>
<p>Hi, yes you cant get it from the supermarkets here. There are some health food shops that will sell it, at a higher price. I found it was actually cheaper to just go to the global Rakuten site and order it from japan, it ended up cheaper, more bang for your buck!</p>
<p>Also i didnt use any bought Dashi i just used the water from the shitake, as a lot of shitake Dashi is made from just soaking the mushrooms a while :)</p>
<p>From The Modernist Cuisine At Home cookbook I learned a very clever way to peel a boiled egg.<br>Scorch the shell with a torch, I use a creme brulee torch, but I'm willing to bet that a butane lighter will work as well. <br>Having done this, the shell will pull away quite easily. </p>
<p>Wow! i had no idea about that, im so going to give this a try :D Thank you for sharing :)</p>
ewok85 .... Love this recipe. my grandson and I are venturing into the world of Japanese cooking and love trying out various methods and recipes. Just like there are 50,000 ways to make a chocolate cake, we have found there are hundreds of ways to make various Japanese dishes. Wolfinlied, I would love to see more from you.
<p>Thank you so much, you made me smile :) I had taken photos for another kind of ramen last night, but never wrote it up because i was feeling a bit bummed out. Im trying to use ingredients that are easily available instead of ones you need to order from other countries or hunt in specialty stores and pay a lot of money. Thank you for your comment, comments like this give me drive!</p>
<p>Missing Chicken stock cubes from ingredients list, I also add bamboo shoots to mine :)</p>
<p>omg thank you! :)</p>
<p>This looks fantastic!!</p>
<p>WHOAH MY GREAT GOOGLEY MOOGLEY!</p><p>You need to become a chef. Just, stop whatever it is you are doing and become a chef.</p>
<p>haha wow, thanks :) Im studying at college for my diploma in digital and interactive games. I just cook when im not studying haha. I dont think i could be a chef :p</p>
<p>Thank you for posting. Looks like I'm going to have Ramen this week. Wahoo!</p>
<p>I love Ramen! I lived in Japan and can not find good Ramen where I live! Maybe I can make it! Please post more!</p>
Please post more ramen ibles
<p>Looking forward to trying it!</p><p>Mum</p>
<p>love you mum, learned from the best :)</p>
Looks amazing! Can't wait to make. Thanks!
Looks incredibly delicious
<p>This looks very tasty! Thanks for sharing.</p><p>sunshiine</p>
<p>yummy in my tummy!</p>
This looks delicious! ^_^
It's so pretty.

About This Instructable




Bio: I like to cook, i wont say im a chef, but i am not scared to try new things. I have both succeeded and admitted ... More »
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