Quick and Easy Ramen Trio

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Ingredients

• For Dashi
• 1 quart of water
• 2 squares of kombu
• 1 and 1/4 cups of Bonito flakes
• For Shoyu Ramen
• 4 shiitake mushrooms
• 2 cloves of garlic
• 1-inch knob of ginger
• 6 cups of stock
• 1/4 cup of soy sauce
• 2 tbsp of soy sauce
• 1 tbsp of honey
• 2 tbsp of light corn syrup
• 4 boneless chicken thighs
• For Spicy Miso Ramen
• 150 g of ground pork
• 5 shiitake mushrooms
• 3 green onions
• 1 shallot
• 1-inch knob of ginger
• 1 tsp of sugar
• 1 tsp of toasted sesame oil
• 1/2 tsp of ground white pepper
• 2 tsp of Doenjang
• 1 tbsp of mirin
• 1 and 1/2 cups of Dashi
• 1 quart of chicken stock
• 1 tbsp of sesame seeds
• Fresh raw corn
• Pickled ginger
• Chili oil
• For Tonkotsu Ramen
• 2 and 1/2 lb of pork hock
• 2 lb of pork neck bones
• 2 sheets of gelatin
• 1/2 lb of pork fat
• 1 bunch of green onions
• 5 cloves of garlic
• 1-inch knob of ginger
• 1/4 cup of sake
• 1/2 cup of soy sauce
• 1/2 cup of mirin
• 1/4 cup of shirodashi
• Cooked ramen noodles
• Chashu or cooked protein
• Soft-boiled egg
• Nori
• Toasted sesame oil

Instructions

1. Prepare Dashi by steeping kombu and Bonito flakes in water.
2. For Shoyu Ramen, sauté mushrooms, garlic, ginger, add stock, soy sauce, and simmer. Make glazed chicken topping separately.
3. Assemble Shoyu Ramen with noodles, broth, mushrooms, egg, chicken, green onion, and sesame oil.
4. For Spicy Miso Ramen, cook pork, mushrooms, onions, ginger, add seasonings, Dashi, chicken stock, and miso. Add corn, green onion, pickled ginger, and chili oil.
5. For Tonkotsu Ramen, boil pork hock and neck bones, pressure cook with gelatin and pork fat, emulsify broth, add aromatics, and season with tare. Assemble with noodles, chashu, egg, green onion, nori, and sesame oil.
6. Enjoy your quick and flavorful Ramen trio!

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