By request, I am sharing My Grandma Chie’s Ramen Recipe !
Her recipe is simple and healthy. And it’s super easy. You don’t need any experience nor skills. You just need a little bit of patience 😆
It always turns out tasty but the thing is, it’s NEVER as good as hers… I guess it’s a law of life!
Let’s Get Started ~ Ingredients
1-2 Chicken bones (preferably a whole chicken bone)
1-2 Pork bones (shoulder, leg, neck, hip and rib bones… any kind)
1 sheet of Seaweed “Konbu” (soak it in the water beforehand. You’ll use the water, too)
1 Green onion（Green part）
1-2 Onions (whole)
1-2 Carrots (whole / no need to peel)
*the amount really is depending on the size of the pot you use. Fill it up! 😆
1.5~2kg Pork chunk**
1.5 Garlic cloves
1.5 Ginger roots
8 TBS Salt
**My grandma used to use “shoulder loin” for the Cha-shu. If you want a lean result, stick to my grandma’s recipe! Otherwise, you can use the head part which has more fat and it turns out juicier.
In the US, I used to get bones from Farmer’s markets (owned by Central/South-American folks or Asian peeps).
In Spain, I go to my usual butcher in the market but he doesn’t always have them. If he has them, I never know if it’s a beef bone or a pork bone. I prefer pork but, of course, “me shall no complain…” if he gives me a beef bone 😅. Chicken is sold separately from the meat shop so I ask for chicken bones at the poultry shop.
This time the chicken man gave me a quail bone instead of chicken bones…😅 Never be afraid to improvise!
Also, I sometimes throw in some Hueso salado (“salao”), Espinazo, or Costilla salada (“sala’a”)… They are salted and cured bones that Spaniards use to make Puchero (Spanish white stew like soup dish). I wash them beforehand to get rid of the salt and added to the soup pot.
Let’s Make Soup Stock!
- In a large deep pot, put all the ingredients (seaweed “Konbu” and its water as well). Fill with the water to cover all.
- Put on the high heat first. Right before it starts boiling, lower the heat (don’t let it bubbled up).
- Take out the seaweed “Konbu”.
- Cook without having it bubbled up (over-boiling).
- Keep eye on and getting rid of all impurity that comes out and cook for 2-3 hours.
That’s it! (I told you, it’s super easy 😆)
Now on to CHA-SHU
While cooking the soup stock, let’s make Cha-shu meat. This one is super easy, too.
- Smash the garlic and peel them. Slice the ginger (wash well and no need to peel).
- No need to tie the meat with the butcher’s twine!
- Put all the ingredients in a pot.
- Add water to cover the meat.
- Start cooking and add salt as well.
- First on the hight heat right up to the boiling point. Then lower to the mid-high heat and cook for 40~50 minutes. Never let it fully boiled.
- Turn the meat 1~2 times while cooking.
- See if it’s done by poking (if the juice is clear, it’s done).
- Once you take the pot off from the heat, leave the meat in the broth for 20-30 minutes.
- Take out the meat to store in the fridge. Keep the broth which is the sauce for the ramen soup.
Sometimes I buy Chuleta (head part). *In this case, I sear the meat to seal the juice before adding water.
I often use angel hair pasta instead of the proper ramen noodles. In the US, it was easy to find the fresh (or dried) ramen noodles but here in Sevilla, I haven’t seen good Japanese-style ones. I have made them from scratch, too, but it takes lots of time and muscles 😅…
So let’s use this trick! I add baking soda to a pot of boiling water and boil the pasta. One of my Japanese friends gave me this idea and I am forever grateful to her!!!
It definitely becomes more like Ramen noodles!
I think (!) baking soda makes the pasta surface a bit more sticky so the sauce/soup sticks to the noodles. If you want to make “Yakisoba”, you could also prepare noodles using this process.
- Soft boiled egg
- Green Onion
- Seaweed “Nori”
- Imitation crab sticks
- White toasted sesame seeds
- Pickled bamboo shoots
- Spinach（I prefer quickly to sauté spinach…not to boil it), etc.
I hope everyone enjoy My Grandma Chie’s Ramen Recipe ! She loved cooking and feeding people 😆 so she’d have been very happy ✨✨✨