One Pot Ramen

What’s Up, Hungry People

A few weeks ago, Nick and I celebrated our five-year anniversary. To mark this significant milestone in our journey, we decided to embark on a long weekend trip to NYC to immerse ourselves in the vibrant sights, smells, and flavors the city has to offer.

On our very first night, we stumbled upon Tototo Ramen, and let me tell you, Nick has been on my case to recreate that ramen for dinner ever since. So, in a bid to fulfill his culinary wish (and maybe get some peace), I took on the challenge to replicate the exact bowl of ramen we savored in the heart of New York City.

One of the undeniable charms of ramen, besides its utterly satisfying taste, is its simplicity and quickness to make, not to mention its impressive versatility. It’s a hearty, protein-packed meal that, if done right, doesn’t have to be a guilty pleasure.

The magic began with a base of thick mushrooms, bamboo shoots, onions, and ginger – a nod to our NYC experience. I then amped up the flavor profile with minced ginger, garlic, and shredded carrots for that extra sweet kick.

However, a roadblock appeared when I couldn’t find dashi, a cornerstone ingredient in authentic ramen. Not one to be easily deterred, I improvised to mimic the unique umami flavor. A splash of rice vinegar worked wonders in adding tanginess and helped to deglaze the pot – a pro tip to catch those flavorful brown bits. For the dashi conundrum, I found a workaround with a packet of clear soup powder available at my local grocery. It was a stroke of genius if I do say so myself, bringing us a step closer to that memorable NYC broth.

Here’s What You Need

• Pork loin: Adds rich, savory flavor and tender texture to the dish.
• Eggs: Offer a creamy, rich element with their runny or soft yolks.
• Ramen or udon noodles: Provide the dish’s carbohydrate base, adding texture and substance.
• Mushrooms: Contribute earthy flavors and meaty texture.
• Red onion: Adds sharpness and depth to the broth’s flavor profile.
• Bamboo shoots: Offer a crunchy texture and subtly sweet taste.
• Ginger: Infuses the dish with a warm, spicy kick.
• Garlic: Provides a robust, aromatic foundation to the broth.
• Carrots: Add sweetness and color, enhancing the broth’s visual appeal.
• Japanese clear soup base: Offers a complex umami flavor, serving as the broth’s foundation.
• Rice vinegar: Introduces a tangy acidity, balancing the broth’s richness.
• Seafood stock: Enriches the broth with a deep, savory seafood flavor.
• Green onions: Add a pop of color and a fresh, sharp taste.
• Sesame oil: Infuses the dish with a nutty flavor and aroma.
• Sambal oelek: Provides a spicy heat that can be adjusted to taste.
• Spicy microgreens: Offer a fresh, peppery finish and visual appeal.
• Sesame seeds: Add crunch and a subtle nutty flavor.
• Ice water bath: Stops the cooking of eggs, ensuring the perfect doneness.

Let’s Cook

When it came to the pork, versatility was again the key. Due to a tight schedule, I had Nick prepare a pork loin via sous vide – and yes, I was bursting with pride when he nailed it without a hitch. We sous vide the pork loin for about 1.5 hours at 145°F, aiming for that tender, juicy perfection.

For those not on the sous vide bandwagon, fear not. Searing the pork directly in the pot adds depth to the broth and, after simmering, yields equally tender results.

Getting Those Eggs Just Right

You’re going to want to bring a big pot of water to a boil. Gently drop your eggs in and let them boil. If you’re team runny yolks, 4-5 minutes is your magic number. More of a soft yolk person? Aim for 5-6 minutes. And for those who like their yolks firm, 7-8 minutes will do the trick. Once they’re boiled to perfection, scoop them out and plunge them into an ice water bath. This stops the cooking process and makes sure your yolks are exactly how you like them. Then, just dry off the pot because we’re not done with it yet.

Pork Time

Next, we’re moving onto the pork loin. Heat up two tablespoons of sesame oil in the pot over high heat. Now, let’s get that pork loin seared to golden perfection on all sides. This should take about 3-4 minutes per side. Once it’s looking good, take it out and set it aside. It won’t be cooked through just yet, but don’t worry, we’ll get there.

Veggie Party

In the same pot, throw in another tablespoon of sesame oil and add your chopped red onions and those thin-sliced mushrooms. Stir them around until the mushrooms start looking a bit tanned. Now’s the time to add in the bamboo shoots, shredded carrots, minced ginger, and garlic. Oh, and don’t forget the thick white ends of those green onions. Give everything about five minutes to soften up. A little salt and pepper can go in now for some seasoning.

Soup Base Magic

Now, for the fun part. Splash in your rice vinegar to deglaze the pot – this means you’ll be scraping up all those tasty bits that stuck to the bottom.

Next up, sprinkle that clear soup base over your veggies, then pour in the seafood stock. Stir it all together until it’s fully mixed.

Bringing It All Together

It’s time to bring back the pork loin. Nestle it into the soup and let the whole thing simmer for about an hour. You’re aiming for an internal temperature of 145°F to 165°F for the pork. While that’s doing its thing, go ahead and peel those eggs you cooked earlier. Once the pork’s done, take it out and let it rest for a bit before slicing.

I quickly seared my sous vide pork loin, right before cutting it into chops for our bowls of ramen. In NYC, they served two or three large slices of pork loin in our bowls – so much I could barely eat it all.

Noodle Time

Last but not least, the noodles. Add them to the soup and cook until they’re just right – soft and delicious. Slice up that pork and add it back into the mix. Now’s your chance to adjust the seasoning with a bit more salt and pepper if you think it needs it.

Serve It Up

Scoop an egg into each bowl, add some slices of pork, and then ladle over your broth, noodles, and veggies. Let it sit for a minute or two to make sure everything’s nice and warm. Garnish with sambal oelek, microgreens, the rest of the green onions, and a sprinkle of sesame seeds. And there you have it, a bowl of homemade ramen that’ll transport you straight to the streets of NYC.

One Pot Ramen Tips & Tricks

• Properly timing the eggs: Achieving the perfect egg doneness is crucial for ramen. Start with room temperature eggs to prevent cracking, and use a timer to ensure precise cooking times. An ice water bath immediately after boiling stops the cooking process, preserving the desired yolk consistency.
• Achieving a rich broth: The depth of flavor in your broth is key. Don’t rush the sautéing of your vegetables; browning them well will add complexity to your broth. Using a quality seafood stock and Japanese clear soup base will also significantly enhance the umami flavor.
• Searing the pork loin: Searing the pork loin on high heat until golden brown locks in flavors and juices, contributing to the tender texture once fully cooked. Allow the pork to rest before slicing to ensure it retains its moisture.
• Balancing flavors with rice vinegar: Adding rice vinegar not only helps deglaze the pot but also adds a bright acidity that balances the rich flavors of the broth. Adjust the amount according to your taste preference for a more personalized flavor profile.
• Customizing with toppings: Ramen is highly customizable. Experiment with different toppings like sambal oelek, microgreens, and sesame seeds to find your perfect combination. The toppings add not only flavor but also texture and visual appeal to the dish.
• Cooking noodles perfectly: Pay close attention to the noodle cooking times; overcooked noodles can turn mushy. For the best texture, cook them separately and add to the broth just before serving. This method also prevents the noodles from absorbing too much broth and becoming bloated.
• Utilizing leftovers effectively: This ramen is excellent for repurposing leftover vegetables or proteins. Feel free to add anything from thinly sliced leftover steak to spinach for an extra nutritional punch and to minimize food waste.

Wrapping up, diving into the world of homemade ramen turned out to be a delightful experiment that didn’t just satisfy Nick’s persistent cravings but also added a new staple to our dinner rotation. The journey from a bustling New York ramen spot to our kitchen proved that with a bit of improvisation and a splash of creativity, you can recreate magic in your own pot. And hey, getting Nick to possibly take over ramen duties next time? That’s a win in my book. So, Hungry People, next time you’re feeling adventurous or just plain hungry, remember this ramen recipe. It’s simple, customizable, and most importantly, it brings a piece of NYC right to your table. Let’s keep cooking, experimenting, and sharing these moments, one bowl of ramen at a time. Enjoy!

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