Easy Ramen Noodles|Just 2 Ingredients, Done in 10 Minutes! Beloved Local Flavor of Nara, Japan

Today, I’m going to share with you a simple yet delicious recipe for Japanese ramen noodle soup, a beloved dish particularly popular in Nara, Japan, where I reside.

What is Saika Ramen?
We were founded in 1968 as a food stall in Tenri City, Nara Prefecture.
Since our founding, our customers have nicknamed us “Tenri Ramen”.
It was popular as the origin of the style of adding Chinese cabbage to Ramen.
The signature “Saika Ramen” soup is seasoned with a secret homemade soy sauce and garlic.
Stir-fry a large amount of ingredients such as Chinese cabbage, pork, chives, carrots, etc.
Added spiciness with “Rajan” imported directly from China’s Sichuan province, the home of chili peppers.
This is an original ramen that you won’t find anywhere else.
From now on, we will continue to create flavors that will warm your body and soul with the same passion we have had since founding as a food stall.
Please try our original “Saika Ramen”
https://www.saikaramen.com/about/

The Uniqueness of this Ramen

This Ramen is characterized by its simplicity, featuring plenty of Chinese cabbage and tender pork belly, creating a dish cherished by locals.

What I appreciate about this Ramen is its balanced richness; unlike Tonkotsu Ramen, which can be quite heavy, this soup is crafted from chicken bones, imparting a lighter flavor than pork-based broth.

However, it is richer than the Japanese food we eat on a daily basis, so it will warm you up during the cold season.

Unlike traditional Japanese seasonings, this soup offers a mild yet flavorful spiciness, making it an ideal treat for occasional indulgence.　　

Let’s dive into the recipe, which can be prepared in just 10 minutes!　　

Require only two ingredients!

Other than ramen noodles, the only ingredients needed are Chinese cabbage and thinly sliced pork belly other than Chinese noodles. Isn’t it super simple?

Begin by preparing the Chinese cabbage. Separate the leafy part from the stem. Cut the leafy part into 2-inch pieces crosswise, and thinly slice the stem diagonally, resembling shavings. This cutting technique allows the cabbage to cook faster and absorb the flavors of the soup efficiently.

For the chicken soup, I opt for a Chinese-style concentrated paste, commonly utilized in Japan for its Chinese-inspired seasoning.

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This versatile paste allows for customization; by adjusting the water-to-paste ratio, you can create soup or use it as a flavorful base for sauces. Its convenience makes it a kitchen essential worth having, and if feasible, opt for a version without MSG.

You can use chicken broth instead.

Douban-jan, an essential seasoning in Japanese kitchens, is a staple found in most households’ refrigerators.

Reflecting Japan’s fondness for Chinese cuisine, numerous Japanese-style Chinese recipes abound.

To intensify its spiciness, it’s common to stir-fry Douban-jan with garlic and ginger before incorporating it into dishes.

Given Japanese preferences for milder flavors, Douban-jan is used sparingly.

However, even a mere teaspoon can impart an authentic Chinese taste, making it one of the indispensable seasonings in my culinary repertoire.

What it taste like?

This Ramen offers a rich umami flavor and incorporates plenty of vegetables, making it a healthier alternative to traditional ramen dishes. It’s the perfect meal to warm you up on chilly days, even as spring approaches.

Enjoy!