Momofuku ramen from Momofuku by David Chang and Peter Meehan

  • scallions
  • canned bamboo shoots
  • carrots
  • whole chicken
  • collard greens
  • pork belly
  • pork shoulder
  • eggs
  • ramen noodles
  • mirin
  • sake
  • nori
  • shiitake mushrooms
  • konbu
  • pork bones
  • smoked bacon
  • fish cakes
  • Japanese soy sauce
  • EYB Comments

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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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  • metacritic on February 08, 2021

    I love this cookbook. I love the components of this recipe. Yet I've never been satisfied with the ramen recipes I've made at home, including this one. I've made it twice in its time consuming detail. It's good but I don't get quite the results I am looking for. I'm not sure if that's because of insufficient fat, salt, or some missing quality that I can't put my finger on. Perhaps it needs to be reduced for concentration? I added all the taré this time to try to get that depth of flavor I love and it comes just shy. I think I'm going to stick to ramen from the really good ramen shops, though that's a challenge during Covid.

  • imaluckyducky on October 08, 2019

    5 achingly amazing stars! Definitely time consuming, but oh so worth the effort. This makes a bowl of ramen that is better than many bowls prepared in your average ramen joint. The nice thing about this recipe in particular is that Chang does an excellent job at showcasing how to re-use and re-purpose EVERYTHING. For instance - the dried shiitakes that are simmered for half an hour and then removed can gain a second life as a thinly-sliced pickle in soy sauce, sherry vinegar, and sugar (which are baller to eat out of the jar and a wonderful addition to this bowl of ramen). 4yo approved.

  • DragonWell on December 27, 2016

    Time consuming - but, trust me, better than the restaurant version. Be sure to heed the warning to season/salt well - broth under salted is a crime.

  • MmeFleiss on March 03, 2015

    Good but really time consuming. I doubt I'll make this again.

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