Though there are many different styles, the essential components of ramen remain constant: the broth (generally, though not always, rich and meaty); the tare, or seasoning, which defines that particular variety of ramen; the noodles (bouncy and chewy, rather than soft and yielding) and finally the toppings, a land of infinite and delicious possibility, though more often than not involving slow-cooked pork, spring onion and marinated eggs. Yet one ridiculously rich, intensely savoury and scalding slurp is enough to explain why this simple noodle soup is fast becoming a global cult. (Though homemade stock would be ideal, there’s enough decent ready-made stuff available in butchers’ and in the meat section of supermarkets to mean a well-stocked freezer is by no means necessary to make this dish.) Red ramen vs. white ramen. That said, it is customary for restaurants to add the tare to each bowl and then whisk in the broth, but at home, when making just one variety of ramen, I find it easier to combine them in the pan. Red White is an intersection where vegans, flexitarians, omnivores and meat … These are universally enjoyed by testers, but I have trouble achieving that perfect soft-boiled result: after just six minutes, López-Alt’s are near impossible to peel, yet much longer and the yolks become fudge-like in texture – six-and-a-half minutes seems a good compromise, and piercing the shells with a pin, as the Bone Daddies book recommends, will help make them easier to peel. Press question mark to learn the rest of the keyboard shortcuts (If you are making this in advance, I suggest making another batch of the soy sauce and sugar marinade for the eggs, and submerging the cooked pork belly in it until ready to use, but this isn’t mandatory if not.). Mix together all the ingredients for the tare except for the oil, then fry in the oil over a medium heat for five minutes. Actually we think it even better than non-vegan menus! If you have a yen to work at it, I’m sure it’s a skill that can be learned, but I would recommend leaving this bit to the experts. I have a go at making my own using a recipe by Peter Meehan for Lucky Peach magazine, which swaps the kansui for baked bicarbonate of soda. For the broth:4 chicken wings500g piece of pork belly, rolled500ml good-quality chicken stock5g dried shiitake mushrooms15g root ginger, thickly sliced but not peeled4 spring onions, whites only (save the tops to serve)10g kombu (seaweed), For the eggs:4 medium eggs1.5 tsp caster sugar100ml Japanese soy sauce, For the chilli sauce:300ml neutral oil2 garlic cloves, finely chopped1 spring onion, finely sliced1 tbsp freshly grated ginger20g chilli flakes1 tsp sugar (optional)1 tbsp sesame seeds, For the tare:150g red miso150g white miso2 garlic cloves, crushed1.5 tbsp sugar1 tbsp mirin1 tsp Japanese sesame paste (optional)1 tbsp oil4 bunches of ramen noodles100g tinned sweetcorn75g tinned bamboo shoots, To make the broth, put the wings and pork belly in a large pot with the remaining ingredients and 1.25 litres of cold water. Turn down the heat and simmer gently for six-and-a-half minutes, then drain and run under cold water until cool. Pulmuone Roasting Red White Green Beef See Noodles Korean Favorite Instant Ramen.