Creamy Ramen
This guide teaches you how to make creamy ramen, a comforting and flavorful noodle soup.
Equipment
- Pan
Ingredients
- Noodles (fresh or dried) Choose noodles that hold their shape well.
- 4 cups Broth (homemade or store-bought) Adjust to your preference.
- 1-2 cloves Garlic Minced
- 1 inch Ginger Grated
- ½ medium Onion Chopped
- 4 oz Protein (beef, chicken, or tofu) Cooked and sliced
- 1 cup Mushrooms Sliced
- 1 cup Spinach Fresh
- ½ cup Corn Frozen or fresh
- 2-4 tbsp Creamy addition (milk, cream, or butter) Start with a small amount and add more to taste.
- Soy Sauce For saltiness
- Miso Paste For rich, umami taste
- Beef Bacon Adds smoky notes
- Vinegar Adds a tangy touch
- Cornstarch Mixed with cold water to thicken broth
Instructions
- Gently cook garlic, ginger, and onion in a little oil until soft.
- Add your broth (tonkotsu, shoyu, or miso work well).
- Let it simmer on low heat to blend the flavors.
- Add soy sauce for saltiness and miso paste for a rich taste. A bit of beef bacon adds smoky flavor, and a little vinegar gives a tangy touch.
- Taste and add more seasoning as needed.
- Cook the noodles according to the package directions. Don't overcook them!
- Add your cooked protein (beef, chicken, or tofu) and vegetables (mushrooms, spinach, and corn are good choices). Heat through.
- Stir in 2-4 tablespoons of milk, cream, or butter. Heavy cream makes the richest broth. A little cornstarch mixed with cold water can also thicken the broth. Start with a small amount and add more until you reach your desired creaminess. Stir gently to avoid lumps.
Notes
Remember, the best ramen is the one you enjoy most! Don't be afraid to try new things. Add your favorite vegetables, proteins, or spices.