Taiwan Ramen (Spicy Nagoya Style Ramen)

Name: Taiwan Ramen (Spicy Nagoya Style Ramen)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: 600 ml water; 1 dried shiitake mushroom; 5 g dried kelp (kombu); 1 ½ tbsp soy sauce; 1 ½ tbsp Chinese-style chicken bouillon powder (granules); 1 tsp oyster sauce; 1 tsp toasted sesame oil; 100 g ground pork; 1 pinch salt and pepper; 2 cloves garlic; 1 tsp ginger root; 4 dried red chili pepper; ½ tbsp chili bean sauce; 2 portions ramen noodles; 25 g garlic chive(s)

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
2 servings
Course
Main Course, Lunch, Dinner
Cuisine
Japanese

Taiwan Ramen (Spicy Nagoya Style Ramen)

Celia Wu

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Broth

600 ml water
1 dried shiitake mushroom
5 g dried kelp (kombu) (kombu)
1 ½ tbsp soy sauce
1 ½ tbsp Chinese-style chicken bouillon powder (granules)
1 tsp oyster sauce

Pork

1 tsp toasted sesame oil
100 g ground pork
1 pinch salt and pepper
2 cloves garlic crushed
1 tsp ginger root grated
4 dried red chili pepper roughly chopped
½ tbsp chili bean sauce tobanjan

Taiwan Ramen

2 portions ramen noodles
25 g garlic chive(s) to garnish

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Instructions

Add 600 ml water to a pot with 1 dried shiitake mushroom and 5 g dried kelp (kombu). Leave to soak for about 30 minutes. (You can leave longer for more flavour if you have time)

Frying the Pork

Heat a frying pan on medium heat and add 1 tsp toasted sesame oil. Add 2 cloves garlic and 1 tsp ginger root, and fry until fragrant.
Add 100 g ground pork to the pan with 1 pinch salt and pepper and fry until browned.
Once browned, add ½ tbsp chili bean sauce (tobanjan) and 4 dried red chili pepper.
Mix well, turn off the heat and put a lid on top to keep it warm for when its time to dish up.

Making the broth

Heat up the pot of water with the dried shiitake and kombu.
Bring it to almost boiling, then remove the shiitake and kombu and reduce the heat to simmer.
Add 1 ½ tbsp soy sauce, 1 ½ tbsp Chinese-style chicken bouillon powder (granules) and 1 tsp oyster sauce. Mix well and simmer on the lowest setting until the noodles are done.

Ramen

Boil 2 portions ramen noodles in a separate pot, following the instructions on the packaging.
Once cooked, rinse with fresh boiling water to remove any excess starch and transfer the noodles to serving bowls. Pour an equal amount of broth into each bowl and top with the seasoned pork and garlic chives.
Enjoy!