Halal White Soup Ramen Recipe

Halal White Soup Ramen Recipe

Writer: Rahmania Radjadi (www.rahmaniaradjadi.com)

Who doesn’t want ramen? Many tourists who come to Japan want to taste the authentic Japanese ramen. The savoury taste of the broth and the hot soup often mouth-watering me, especially during autumn and winter. It is a shame that we as Muslims don not have much options when it comes to authentic ramen taste. As we know that most Japanese ramen always use pork for the broth.

Tokyo have some halal ramen shop like the Naritaya and Honolu. With the limit option of halal ramen shop that we could visit in Japan compared with the normal shop ones makes me learned on how to make my own ramen at home. So far I could make two types of Japanese ramen with an acceptable taste (my family approved the taste) which are the clear soup type and the white soup type. The white soup type alone can be make in two version which is using chicken for the broth or the vegetarian version broth using soy milk. I make the vegan soup version more often because it is easier to make than the chicken ones.

How to cook

This recipe serves for four portions. Here is the ingredients you need:

Dashi

• 1 piece of kelp (kombu)
• 1 dried shitake mushroom
• 1 cup of water

Ingredients

• 4 cloves of garlic
• 1/2 thumb sized ginger or 1 tablespoon of ginger paste
• 1 large leeks
• 2 tablespoons of sesame seeds
• 2 tablespoons of sesame oil
• 1/3 cup of chili paste
• 1/3 cup of miso paste
• 2 tablespoons of apple juice as sake substitute
• 2 cups of soy milk (unsweetened one)
• 4 tablespoons of soy sauce
• a pinch of pepper
• a pinch of salt
• water to adjust the soup thickness
• 4 portions of ramen noodle

Toppings

• Boiled corn
• Been sprouts
• Hard boiled egg
• Chicken
• Any toppings you like

Cooking steps

1. Soak the kelp and dried shitake mushroom in a bowl for about 30 minutes
   
   
2. After soaked, boiled them for about 15 minutes to make dashi (remove the kelp and dried shitake before boiling). You can use the mushroom as topping if you want to
   
   
3. Prepare the ramen noodle
   
   
4. Grate the garlic until it transformed to a paste consistency
   
   
5. Grate the ginger, we only need the ginger juice
   
   
6. Separate between the leaf and the stem of the leek, sliced the stem and save the leaf for topping
   
   
7. Crushed the sesame seeds into a powder
   
   
8. Heat a medium size pot
   
   
9. Add sesame oil, garlic, ginger juice, and sliced leek stem, stir for about a minute
   
   
10. Add the chili paste and miso paste then mix it well
    
    
11. Add the apple juice and soy sauce, mix it well again
    
    
12. Add the dashi
    
    
13. Add the soy milk and mix it well again until boiled
    
    
14. Add the pepper and salt
    
    
15. Adjust the taste and the soup thickness
    
    
16. Set heat to small and let it sit while you prepare bowls with the prepared noodle
    
    
17. Pour an enough amount of the soup per portion
    
    
18. Add the toppings
    
    
19. Your ramen is ready to serve

For the miso, you can use the Hikari miso because it’s halal and for the chili paste I usually use Indonesian sambal. If you can not find Indonesian sambal you can use gochujang, but please make sure first that the gochujang is halal.

This recipe is easy and delicious, I have tried it couple times and my family loves it. You should try to cook it too! I hope you like this recipe as much as I enjoy the result.