I fall in love with a new food pretty regularly. Do you do that? You try something and it's instantly your favourite? 

And I then of course must learn to make it at home and usually dive down a very large rabbit hole of the history, the tradition and the proper way to make it. Because it always makes it mean something more.  

It's why I love travelling. It's why I love eating at new restaurants. 

I'm that person that will question whoever cooked it so I can get into my kitchen and experiment and have the satisfaction of recreating it on my own. Seriously, try talking to someone about the food they’ve cooked you and see how excited you both get.

My love affair with ramen began years ago. 

There's something about this beautiful bowl that’s always comforting. Like a soothing balm for the soul.  

If you've had it before you know what I mean. What is it about ramen that gives me that feeling? It’s always the broth. 

And when you make it yourself you realize exactly what goes into the process - and appreciate it even more. How something so seemingly simple can be so special is something to be savoured. Broth simmering on the stove has become a Fall ritual for me and I wouldn’t have it any other way.

I love making big batches of broth so I can have it whenever I like without the work. My future self is always thankful because when you’ve got the broth you can make ramen in a flash with a few simple ingredients. And even if you don’t there’s a few ways you can dress up any broth, or as I like to call it, make a tribute to ramen. Like a really great cover band, it's not going to be exactly the same but that doesn't mean it can't be good. And it’s what I teach when it comes to cooking, right? Use what you have and get creative.

So here’s my run down on making ramen at home. You might need to stock your pantry with a few more ingredients but it's worth it so take the time to seek out your local Asian grocery store where you’ll find a treasure trove of ramen staples that I’ll talk about below. And who doesn’t love a good grocery store adventure to find some new ingredients? I know I do!

Cook This Now: All Things Ramen

Here’s your permission slip to play around. I love being able to make a beautiful bowl from what I have in the fridge. It's really all about the broth, a protein, seasoning and toppings. But when you have time, it's worth it to try your hand at the broth and the chasu pork. I've added a few links to some of my favourite recipes.

Broth

You'll usually find 4 types of broth when it comes to Ramen:

Shoyu, Shiro, Miso and Tonkatsu

I’ll say it again, it’s so worth it to take the time to make a batch or two from scratch. Seriously, once you’ve done it, you’ll have a hard time going back! I’ve linked the recipes I’ve started with above. The two I make most often are the shoyu and tonkatsu. I’m amazed every time at how the tonkatsu ends up looking so creamy without any cream. Yes, you need to find yourself some pigs’ feet which you can find at a good butcher shop or even better if you know your local farmer. This is what sustainability is all about for me, using all of the animal. Don’t be afraid, just go for it! It’s so worth it, I promise. And when you do be sure to make a big batch and freeze it in ziplock bags or in ice cube trays so you can enjoy the fruits of your labour anytime you like! It’s the best feeling. For the miso broth, I usually make the miso seasoning then freeze a few tablespoons in cubes then you can just pop them in any broth whenever you like.

If I don't have ramen broth I've made in the freezer, I'll use a good homemade broth to start, usually chicken. Then it's all about the seasoning or dashi. Usually a couple cloves of garlic, a couple green onions, a few slices of ginger, dried shiitake mushrooms (you can use fresh too), and if you have it, bonito flakes (you can find some that come in packets that look like tea bags which saves on the straining) Let this simmer on the stove for a good 15-20 minutes. I also found this dashi stock that has all the ingredients, also in a little teabag so just add it to your broth or even water if you’re in a real pinch.

Once the broth has simmered, remove the garlic, ginger and scallions. Strain if needed. Once it's strained, time to season. I like to add a mix of soy sauce, mirin and sake. Usually about 1/4 cup soy, 1 tbsp mirin and 2 tbsp sake for 4 cups of broth. If you like, add some miso as well. You may need to adjust the amount of soy if you do. A tablespoon or two of white miso is usually good. Taste and season more as needed. Keep this warm until ready to use. 

Protein

• Chashu pork - this is my go to for making the pork if/when you have the energy. I make a large batch then slice it all and freeze in batches so I have some ready anytime. 

• Any thinly sliced meat - lots of Asian grocery stores carry frozen sliced meats. They work great to add to the ramen. I usually fry them up quickly before adding the to broth. Leftover chicken works great too. 

• Tofu - I like to slice this into thin rectangles and marinate in soy and sesame oil while the broth is simmering. Sometimes I'll broil it to get some extra texture before adding it. 

• Eggs - ramen eggs are usually marinated in a soy mixture (leftover from the chashu pork if you make it) which you’re going to want to try if you haven't. Mix about 3/4 a cup of soy sauce with a tablespoon of sugar and two tablespoons of rice wine vinegar or mirin. You can slice up some ginger and garlic for more flavour if you like. Boil your eggs to jammy perfection (about 8 minutes) then cool in an ice bath. Peel the eggs when they’re cooled and add to the soy mixture. Marinate the eggs for 2-6hrs making sure the eggs are totally submerged - covering them with a small plate helps. If you can’t get them totally submerged, just rotate every 30 minutes or so. Remove the eggs from the soy mixture and keep refrigerated until ready to use. To heat them up, I place them into the broth for a couple minutes before slicing them to serve. You can also use the soy mixture to make another batch, it will keep in the fridge for a few weeks.

Noodles 

You can find lots of ramen noodle varieties out there so try a few and find your favourite - skinny ones, curvy ones, wides ones, dried, fresh - you name it. I always have a few packs in the freezer or in the pantry. I’ve yet to make my own but maybe that’s a project for the new year.

Toppings

This is when I'll use whatever veggies I have in my fridge: thinly sliced beets, bok choy, snap peas, shredded carrots, mushrooms, steamed squash or pumpkin. You can blanch these really quick in the noodle water or cook for a few minutes in the broth. 

Other favourites:

• enoki mushrooms

• dried shiitakes

• sliced green onion

• menma (fermented bamboo shoots)

• bamboo shoots in chili oil

• nori (seaweed for sushi) cut into squares

• sesame seeds

Seasoning

 These are extras to add to the once you've assembled your ramen. I'll have them out so everyone can add what they like:

• sesame oil

• soy sauce 

• chili oil

• furikake

• fried garlic - thinly slice a few garlic cloves and fry them in some oil until they’re browned and crispy. So good!!

When you're putting it all together I always want to make sure it's good and hot. I layer everything in my bowl; noodles, proteins, veggies & toppings. Bring the broth to a boil for about 30 seconds before carefully pouring into your bowl. Add any extra seasonings and enjoy!!

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