So you can make ramen at home like Jordi Cruz, the trendy Japanese recipe

Globalization has made our grandmothers’ chicken noodle soup now just another option. Now without leaving the house we can prepare delicious Vietnamese noodle soups, or the already well-known ramen, the most famous Japanese soup in the world that for some years has begun to be as popular as sushi itself.

There are many Spanish chefs who have been encouraged to make their own versions of this soup on their social networks, such as Dabiz Muñoz with his Madrid stewed ramen or the more orthodox version of TV chef Jordi Cruz that we bring you today.

Although we consider ramen a Japanese recipe, the origin of this dish is in China and is made up of a bowl of noodles that are served soaked in a broth with an intense flavor and various side dishes such as porchetta, mushrooms, bean sprouts, hard-boiled eggs, seaweed, fresh onion …

Preparing the recipe at home is not complicated, even if perhaps laborious due to the need to prepare various elaborations and, among these, a slow cooking broth that takes time but not work. Getting the necessary ingredients is also not a problem, as there are more and more Asian supermarkets where you can find everything you need to cook authentic ramen and, in case you don’t have one nearby, many of them have a shop in their website from which they send all over Spain.

How to make ramen at home like Jordi Cruz


for the noodles

  • Strength flour, 600 g

  • Water, 250 ml

  • Egg yolks, 4

  • Salt, 20 g

  • Sodium carbonate, 10 g

For the pork knuckle chashu

  • Pork knuckle, cooked, 1 unit

  • Water, 100 ml

  • Muscovado sugar, 40 g

  • Soy sauce, 30 ml

  • Mirin, 10 ml

  • sake, 10 ml

  • ginger powder

  • shishimi togarashi

  • garlic powder

  • sesame oil

For the marinated eggs

  • Very fresh eggs, 4 units

  • Water, 240 ml

  • Soy sauce, 120 ml

  • Mirin, 2 tsp

  • sake, 2 tsp

  • sugar, 1 tsp

for the broth

  • Water or broth, 1 liter

  • kombu seaweed, 20 g

  • Katshuobushi, 30 g

  • red miso

  • Soy sauce

  • The juice from the roasting of the shin

For the garnish

  • narutomaki

  • mushrooms

  • bean sprouts

  • Spring onion

  • Peas

  • Brussels sprouts

  • Radishes

  • Sweet corn

Step 1

let’s start cooking the eggs for only six minutes in boiling water. After this time we take them out and cool them quickly in a bowl of ice water. We also turn on the oven at 180 ºC so that it warms up.

Step 2

While the eggs are cooking, we prepare the chahu Pig, to heat 100 ml of water in a pot, remove the cooked pork shank from its container and remove the gelatin that we will add to the pot with the water. We also add the soy sauce, mirin, sake, brown sugar, ginger powder, shichimi togarashi, garlic powder and sesame oil. Cook for a few minutes until it has reduced slightly.

Step 3

Grease a pan, lay on top pork knuckle cooked, pour the mixture from the pan over it and bake at 180 ºC for 15 minutes. After this time, we take it out of the oven, debon it, wrap it in cling film or aluminum foil and put it in the fridge for an hour.

Step 4

For marinate the eggsin a large tall glass – it can be a blender or an empty jar – put 240 ml of water, 120 ml of soy sauce, sake, mirin and sugar, mix well, peel the eggs, put them in the glass with the marinade and leave them for at least 4 hours in the refrigerator.

step 5

to do ours ramen Noodles, mix 250 ml of water with 20 g of salt and 10 g of sodium carbonate (see note at the end). Mix with the flour and the four egg yolks until the dough is smooth and elastic, cover it with cling film and leave it for an hour in the refrigerator.

step 6

Sprinkle the work surface with cornstarch, stretch the dough well, sprinkle with more cornstarch and cut noodles. We heat the water and, when it boils, immerse the noodles for a minute, remove them and put them in a bowl with cold water to stop cooking.

Step 7

For prepare the broth, bring the water with the kombu seaweed to a boil in a saucepan, when it boils remove the seaweed, add the katsuobushi and leave on low heat for about 15 minutes. Strain the broth, put it back on the heat with half a tablespoon of red miso paste, dark soy sauce, light soy sauce and the gravy from the roasted shank.

step 8

In a pan with a couple of tablespoons of oil we skip the mushrooms with a little garlic powder, bean sprouts, spring onion, snow peas and Brussels sprouts. Cut a few slices of roasted pork roll and pass them on the grill. We also cut some slices of Narutoki.

step 9

For plate, put the noodles in a bowl, pour the boiling broth over them until they are covered. On top we put the sautéed vegetables, a marinated egg cut in half, the slices of meat and Narutokisesame, a few grains of sweet corn, spring onion and chopped radishes.

Bonus note: how to turn baking soda into soda ash

If we don’t find sodium carbonate, we can do it by putting the baking soda in a large oven source so that it is well distributed and we cook it for an hour at 140 ºC, like this. Sodium carbonate is more caustic than baking soda, therefore we must handle it with care. If we make more of it, we can keep it in a jar for other occasions, but always well labeled and out of reach of children and the elderly who could confuse it with some other ingredient.