How to Throw a Ramen Party

Now you can throw the party that inspired Chef Jonathon Sawyer to create his new cookbook, Noodle Kids. It’s best to do the prep in advance so everyone can have fun creating individual ramen recipes. The process takes only three simple steps.

This recipe is for six to eight, but you’ll see it’s easy to multiply if you have more ramen-heads around.

 

Step 1 Pick Your Broth

You can make as many or as few types of broth in advance as you’d like. Every cup of broth is about equivalent to a serving.

For this recipe we’ll share Chef Sawyer’s Chicken Ramen Broth.

  • 1 cup dried shitake mushrooms
  • 2 sheets dried kombu
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 head garlic, peeled
  • ¼ cup sliced ginger
  • 1 gallon water
  • 1 roasted chicken, bones and skin only

In a large saucepan, combine all the ingredients and simmer over medium-low heat for at least 4 hours. Strain the stock.

 

Step 2 Build Your Bowl

Your fixings are only limited by your creativity and your pantry. This ingredient list below is a sampling of our favorite fixings. Tailor them to your tastes and don’t be afraid to go wild!

  • 1 cup kale, blanched
  • 1 cup shredded cooked chicken
  • 1 cup shredded cooked pork
  • 1  cup diced hot dogs
  • 2  cups diced tofu
  • 1⁄2  cup sliced scallion
  • 1⁄2  cup edamame
  • 1⁄2  cup cooked broccoli
  • 1⁄2  cup cubed cooked potatoes
  • 1⁄4  cup crispy shallots (available at many Asian markets)
  • 1⁄4  cup shredded carrot
  • 1⁄4  cup shredded daikon
  • 1⁄4  cup freeze-dried corn and peas
  • 1⁄4  cup pickled ginger
  • 3 tablespoons soy sauce
  • 3 tablespoons miso
    2 tablespoons fish sauce

The hardest part will be finding containers to display all your fixings, so get creative. Be sure to arrange them within easy reach on the table. Give diners an empty bowl and let them fill it with their favorite fixings. Our only rule is that you have to pick at least two vegetables!

 

Step 3 Add the Ramen

The final step is to add the noodles and broth to each personalized bowl of ramen.

  • 11⁄4 pounds fresh ramen noodles
  • Water

Fill the pasta pot with water and season with salt until it tastes like seawater. Bring to a boil over high heat. Cook the ramen for 2 to 4 minutes, to your taste. Then transfer the noodles to the bowls and toss with the fixings. Add the broth and stir to prevent clumping.

 

Want more recipes? Check out the book and have fun!