First time ever making ramen! Had to substitute some ingredients, but otherwise really successful. I followed this recipe from norecipes.
Cost breakdown (in rmb):
*One-time purchases (spices I don’t have)*
- sesame oil: 11.5
- ground red pepper powder: 5.5
- sesame seeds: 25
- ground white pepper: 2
- sugar: 5.9
TOTAL: 49.9 ($7.31 USD)
- whole kernel canned corn: 10
- white onion: 4.1
- pork bone: 25.04
- ginger (more than needed): 3.08
- egg noodles (more than needed): 11
- green onion (more than needed): 1.87
- garlic (more than needed): 4.32
- pork for chashu (夹心): 9.87
TOTAL: 69.28 ($10.14 USD)
The first step was to caramelize the onion, garlic, and ginger in plenty of oil while the pork & chicken bones boiled to remove the gunk.
While that was caramelizing, I prepped the spice amounts for the soup base and added in the grated garlic, red chili pepper, white ground pepper, and semi-ground white sesame seeds to the boiling chicken & pork bones.
In the meantime, I took the fatty chashu pork and marinated it with soy sauce, water, garlic, ginger, sugar, white pepper, soy bean paste (instead of miso), and rice wine.
Mmmm, 40 minutes later, the veggies were nicely caramelized. I added this to the soup base.
As a last step, I fried up some sesame oil, grated garlic, and grated ginger to add a spoonful of the mixture into the soup and noodles. I heated up some whole kernel corn in the noodle water quickly before putting into the bowl. Before this, I also made 2 soft-boiled eggs — here they are sliced and ready to go.
And that’s it! It wasn’t the most simple dish to make, especially because we only have 2 stoves here (lots of washing and watching the time). The above ingredients were plenty for 2 bowls. We ate all the chashu and most of the corn, but could easily buy more or substitute more veggies in for at least 6 more hearty bowls of ramen.