Japanese ramen

This was my first Japanese ramen or Japanese noodle soup. There are many stories about the ramen which people respect today in Japan. All of them are about eating mindfully and paying attention to the every component of ramen. It is important to eat the noodles first, but slurp them as much as you can because it will protect you from the bad luck. There is two type of noodles – soba noodles (made of buckwheat) and udon noodles (made with wheat)


  • 2 piece of garlic

  • 1 big carrot

  • 1 spring onion

  • 1/4 cup of sesame oil

  • 1 tbsp of sesame seeds

  • 1 piece of ginger (around 5 cm)

  • 6 pieces of shiitake mushrooms

  • 4 heads of pak choi – a (Chinese cabbage)

  • ramen noodles*

  • 2 eggs

  • 200 g of tofu cheese

  • little bit of salt

  • corn flour


  • Cook the garlic, carrot cut into the strips, mushrooms, ginger with oil in a medium pot until garlic is beginning to turn golden, maybe around 5,6 minutes. Don’t forget to add pinch of salt. After 5,6 minutes add 0.75 l of water and boil around 15 minutes.
  • Meanwhile cook the tofu previously sprinkled with corn flour and oil, in a frying pan. Use sesame oil for frying.
  • Cook the noodles according to the instructions and when they are ready leave them in a pan with just little bit of cooking water so they don’t stick together.
  • Grill washed and quartred pok-choi in the grill pan around 4 minutes.
  • Make soft boil egg. It is necessary to boil egg between 5 and 7 minutes.
  • When everything is ready divide the noodles into two bowls, top with carrots, pak choi, mushrooms and tofu, soya sauce and add green parts of spring onion and sesame seeds.


  • I used soba noodles (buckwheat)