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Making ramen is easy and fun, especially if you cook and serve as donabe hot pot right at the table. I like adding the chopped nira (garlic chives) to the ramen right before serving, but if you can’t find nira, you can substitute with thinly-sliced green onion and serve as a topping, instead. Enjoy with a couple of simple toppings or a make a platter of a wide selection of toppings to choose from for fun.
Vegan option
Substitute chicken stock with kombu & shiitake dashi or vegetable stock. Substitute chicken tender and eggs with tofu.Equipment
Classic-style Donabe (2-qt/ 2,000 ml or larger)Servings
4Ingredients
(Broth)
- 6 cups (1,500 ml) Japanese chicken stock or your choice of stock
- 1/4 cup (60 ml) sake
- 3 to 3 1/2 tablespoons soy sauce
- 1 1/2 teaspoons toasted sesame oil
- 4 servings Fresh Ramen Noodles
- 2 oz (60 g) nira (garlic chives), minced (optional)
(Suggested Toppings)
- 4 boiled Eggs
- 8 oz (240 g) chicken tender, steamed and shredded into small pieces by hand (recipe below)
- Small cubes of butter
- Freshly ground black pepper
- La-yu (chili oil)
- Fried garlic (recipe below)
Procedure
- Bring the stock to a boil in donabe. Add the sake and soy sauce, and bring it back to a boil.
- Add the ramen and stir. Cook for 1.5 minutes, then add the nira. Cook for 30 more seconds or until your desired doneness.
- Serve into individual bowls at a table and top with your choice of toppings and condiments.
*To make steamed chicken tender, in a resealable bag, combine the chicken tender with 1 tablespoon of liquid shio-koji (or 1 teaspoon of sea salt) and mix well. Let the chicken marinade for 30 minutes. Set the donabe steamer, Mushi Nabe, and line the steam grate with a piece of parchment paper. Remove the chicken from the marinade and steam over medium-high heat for 4 – 6 minutes or until the chicken is done. Transfer the chicken to a plate and let it cool down. Shred into small pieces by hand. The chicken will release juice during cooking and
*To make fried garlic, peel and cut 3 – 4 cloves of garlic into thin slices. Combine the garlic and 2 tablespoons of extra virgin olive oil in a small sauce pan and set over medium-low heat. Stir occasionally and let the garlic cook until the slices are browned. Drain and pat dry with paper towel.
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Donabe and all the ingredients are ready.
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Once the broth starts boiling, add the ramen and stir.
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Add the nira and stir. The ramen is ready to serve.
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Topped with steamed chicken, boiled eggs, fried garlic, and la-yu. So Satisfying.