Ramen at Home

Posted on Mar 3, 2013 in DIY, Savory | 0 comments

Ramen at Home

The spirits of Wisconsin winter must have overheard my last post about longing for springtime and strawberry white chocolate muffins, because we just got hit with several days of snow and high winds. Well, fine. I can take a hint and settle back down to making winter food.


And of course, my favorite kind of food happens to be soup. So when I saw this recipe I knew I had to try it. Now, I should preface this with the confession that I have never attempted cooking any sort of Japanese dishes before. The closest I’ve come is eating Japanese cuisine the two weeks I spent there on vacation a few years ago, a delightful experience, I assure you!


However, I decided to roll up my sleeves and give it a shot. I did make some slight adaptations to the recipe to accommodate my pantry (with the blizzard-like conditions outside I definitely wasn’t going grocery shopping!). The results? Delicious and satisfying!


Adapted from Japanese Farm Food



2 carrots, cut into 1 inch pieces

6 green onion, cut into 1 inch pieces

1 inch fresh ginger, sliced

3 chicken thighs (bone in)

1 teaspoon salt

2 tablespoons olive oil



2 tablespoons olive oil

2 cups AP flour

pinch of salt

2 eggs, room temperature

3 yolks, room temperature

2-3 tablespoons water (as needed)



soy sauce

hard boiled eggs

green onions

3 handfuls of spinach or other green

 Ramen 1

Preheat the oven to 450 degrees. Toss the chicken, carrots, green onion, and ginger together with the salt and olive oil. Roast in the oven about forty minutes. When done, scrape everything (especially all the juices and sticky bits) into a stockpot or Dutch oven. Cover with twelve cups of water and bring to a boil. Once boiling, cover and simmer fifty minutes to an hour.


As the broth is finishing, start putting together the noodles. Start by combining the olive oil, flour, and a pinch of salt in a large bowl. Mix together with your hands until the mixture is crumbly and the oil is distributed.


Add in the eggs and yolks and knead in the bowl until the dough starts to come together. Add in the water, one tablespoon at a time until the dough comes together entirely.


From here, turn the dough out onto the counter and knead about five minutes until the dough is uniform. Allow the dough to rest.


While you are waiting, go ahead and start preparing the toppings. Chop three or four green onions and set aside.

Green onions chopped

For the boiled eggs, place a pot of room temperature water on the stove with four eggs (or as many as you want). Turn the burner on high. Once the water is boiling, cook the eggs for eight minutes and then remove the eggs with a slotted spoon into a bowl of ice water.


Divide the pasta dough into thirds and roll out into thin sheets. Cut the noodles into strips. If you have a pasta machine, please use this instead, unless you are looking for a good workout. Note to self: buy a pasta machine!


Drop the noodles in batches in the same pot used for the eggs. They should only take or three minutes to cook at a rolling boil. As the noodles are done, they will float to the top and can be removed with a slotted spoon.


To finish the broth, strain out the cooked chicken and vegetables. Separate the chicken and discard the vegetables. With two forks, shred the chicken removing the bones. Return the strained broth to the stove and throw in three generous handfuls of spinach (or any green of your choice) and stir until it has wilted down. Return the chicken to the broth.


Yay! Now its time to put everything together and eat! At the bottom of each bowl, pour about half a tablespoon of soy sauce. Over the soy sauce, distribute the cooked noodles. Ladle in the broth with the greens and chicken. Finally, top with the chopped green onions and pealed eggs. Enjoy!


Ramen Detail

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