As the weather cools, we turn away from the citrusy, light and bright flavors of summer and seek comfort food. One meal that comes to mind is Japan’s beloved noodle soup: ramen. Brothy and body-warming, there is no greater consolation than that which you find hunched over a steaming bowl of silken noodles and Chashu pork in the winter.
Sure, you can walk to your favorite ramen spot (and that’ll no doubt sound more appealing when you’re five hours deep into David Chang’s ramen recipe), but who wants to leave the nest when it’s raining? outside ? Especially if there is a warm smell emanating from your pot. So whether you prefer the gelatinous Tonkotsu style, a salty Shoyu broth, or the clean, salty taste of Shio ramen, read on for our five favorite ramen recipes. Fair warning, if it’s a traditional bowl you’re looking for, embrace the long and laborious process – it’s worth it!
Chaco Ramen serves the best ramen in Sydney and no, I won’t hear otherwise. Although its owner Keita Abe hails from Fukuoka, where the pork broth known as tonkotsu originates, its own iteration isn’t strictly traditional, preferring to be guided by a nose-to-tail philosophy. Luckily for us, Abe generously shared his recipe for Chaco’s famous Fat Soy Ramen. Alternatively, you can purchase a frozen pack for two cooking at home.
For those with a deep love of ramen, put your mouth around a spoonful of this one from Afuri. Australian Adam Liaw takes us through his own take on the Japanese institution’s popular Shio Yuzu style. The addition of yuzu is a stroke of genius and results in a vibrant and more aromatic broth, cutting through the onslaught of salt. Find the chef’s guide to making a basic ramen broth here too.
Clear your schedules this one is a project. The recipe takes a daunting 20 hours to prepare and cook, so don’t start it hungry. But we have yet to find a David Chang recipe that we don’t like. So even though we shy away from applying this saying to any other aspect of life, it seems appropriate here. If it’s worth it, it won’t be easy.
Danny Bowien turns to the Chinese province of Sichuan to conjure up this untraditional but undeniably delicious bowl of ramen. Moderately spicy and generating that tongue-numbing feeling that we enjoy with Sichuan pepper, this one is a trip. Escape!
by Sophia Roe Vegan Ramen
If you’re obsessed with Japanese umami but can’t live up to the lardons of pork fat needed to make it, may I refer you to the work of Sophia Roe? Its take is earthy and anchored by kabocha squash and mushroom tufts. Plus, it’s almost as easy to cook as a student’s blistered bowl as rent day approaches.