Have you ever tried tomato flavored ramen? I have made ramen at my home for years, but I have always made it the traditional way with miso or a bone flavored broth. Of course, both of these options make an amazing soup, but recently, I found myself wanting a tomato-based soup, so I began searching for a tomato ramen recipe that would settle my craving.
In this guide, I am going to cover a few of the recipes that I found. My goal was finding a ramen recipe, but I found some other tomato noodle soup options that are great as well.
As I began my search, I started thinking of options that would give the dish more of a tomato taste, and I thought about the sundried tomato pasta that you can purchase at the store. I have tried this pasta in the past, and it is quite tasty, but I decided that I wanted to make my own noodles this time. To make ramen noodles from scratch, you will need:
- Three cups of flour
- One teaspoon of salt
- One teaspoon of baking soda
- Two large, beaten eggs
- ½ of a cup of warm water
Start by whisking together all of the dry ingredients. Then, add in the eggs and the water. Mix the ingredients with a dough hook on the lowest speed until all of the ingredients are combined. Increase the speed of the mixer slightly and continue to mix the dough. Once a ball forms, continue to knead the dough for five minutes. Turn the dough out into a rectangular shape and cover it with plastic wrap. Chill the dough for at least an hour.
Once you remove the dough from the refrigerator, divide it into six parts and dust them each with flour. Roll the dough out to the desired thickness or use a pasta machine if you have one available. Cut the dough into thin strips (either by hand or with a pasta cutting attachment that is designed for your pasta machine).
Cook the noodles for about two minutes in either broth or water, and then it is ready to use in your favorite dish. If you are not going to use all of the noodles, you can easily freeze them to use another time.
Tomato Ramen Recipe
Once the noodles were ready, you can easily create this tomato soup ramen, which requires these ingredients:
- Two cloves of minced garlic
- One 24-ounce can of whole peeled tomatoes
- Four cups of chicken broth ( low sodium works well)
- Two teaspoons of rice wine vinegar
- Two teaspoons of sambal oelek (chili paste)
- One teaspoon of fresh ginger
- Two servings of ramen noodles (homemade or store bought)
- Four teaspoons of miso
- Three slices of cooked pork belly (can use meatballs or chicken slices as well)
- Four finely chopped green onions
- Two heads of steamed baby bok choy
- Two soft cooked eggs cut in half
- Two sheets of toasted nori
- ½ of a jalapeno pepper (thinly sliced)
- Two teaspoons of black sesame seeds
Start with a large pot, especially if you are making ramen for a large group of people. I like to drizzle the bottom of my pot with sesame oil, but this is only to add flavor, so if you want to skip this step, you can. Next, heat the garlic, the tomatoes, the broth, the rice wine vinegar, the chili paste, and the ginger over medium heat.
When the broth begins to boil, add in the noodles and continue to cook the ramen until the noodles are tender. Make sure to stir the noodles as they cook so that they do not stick together. Remove the ramen from the heat and add the miso.
This recipe is designed to serve two, so split the noodles and the broth between two large bowls. Then, add the toppings that you like in your ramen. You can use the toppings listed in the ingredients or add some of your favorite meats or vegetables.
Cooking the egg: One of the toppings that really makes ramen a unique experience is the egg. It is a soft boiled egg, which means that the white part of the egg is cooked, but the yolk is still a bit on the runny side. I have found that to get the perfect ramen egg, it should boil for exactly 6 ½ minutes. After the time has passed, transfer the eggs to an ice water bath so that the cooking process stops. Cooling the eggs will also make them easier to peel, so give them about two minutes in the ice water.
Tomato Noodle Soup
This is a recipe that you can make using udon noodles instead of ramen noodles. To make this soup, you will need:
- A tablespoon of vegetable oil (I prefer to use sesame oil, but the choice is yours)
- Two tablespoons of chopped green onions
- Three chopped fresh tomatoes
- Eight cups of pork stock (you can also use chicken stock or water if you prefer, but I find that pork stock provides more flavor)
- Seven ounces of dried udon noodles
- Eight braised pork ribs (I have also used stewed chicken in this recipe)
- Salt to taste
- Pepper to taste
- Four eggs
- Two cups of baby bok choy
To start, you will need to bring a large pot of water to a boil. This will be to cook the noodles, so you may want to salt it slightly before adding the noodles to season them as they cook. This recipe calls for udon noodles, which are thicker noodles that can easily replace ramen in a noodle dish, I like the texture of the udon noodles in this dish, but you can use ramen noodles if you prefer.
These noodles will only take about five minutes to cook.
While the pasta is cooking, heat the oil in a large skillet, and then sauté the green onions until they become fragrant. This should only take about a minute or so. Add in the tomato and continue to cook it for about five minutes. As the tomato mixture cooks, make sure to break down the tomatoes so that they form a paste. When the five minutes have passed, transfer the tomato paste that you just created into a large pot, add the stock and allow the soup to boil. When it comes to a steady boil, lower the heat and cover the pot so that the soup can simmer.
Add the meat to the soup, and if you are using stewed chicken, make sure to add the gravy as well. Stir well, and season the broth with salt and pepper if you’d like. Drop the eggs into the broth being careful to keep the yolk intact and cook it for another three minutes. If you want the eggs to be cooked more, you can add a minute or two to the time.
Drain the noodles, and split them between three large soup bowls. Place some bok choy on the top of the noodles in each bowl, and then pour the broth over the noodles. You may want to use a spoon to transfer the meat and the eggs to the bowls so that it’s distributed evenly. If you want to add chopped green onions to the soup as a garnish, feel free to do so before you serve it.
Tomato Soup and Noodles
Another noodle option that will work well in a tomato-based soup is egg noodles. For this tomato and egg noodle soup recipe, you will need:
- Two tablespoons of sesame oil (olive oil will work as well)
- Five slices of thinly cut ginger
- Two chopped green onions (keep the white part of the onion and the green part separated)
- Two eggs
- Two chopped tomatoes
- Two tablespoons of ketchup
- Eight cups of vegetable broth (water or chicken broth will work in this recipe as well)
- Two servings of noodles
- Salt to taste
- Pepper to taste
To start, you will need to heat the oil in the bottom of a large pot. Sauté the ginger slices and the white part of the onion until they are translucent. Crack the eggs into a small bowl and beat them, and then add the eggs to the pot and fry them on the bottom of the pot. When it is fried, roughly chop the eggs, and add in the chopped tomatoes, the ketchup, and the salt.
Continue to cook the mixture until the tomatoes are soft and can easily break apart when they are stirred. Pour the broth or the water into the pot, and bring it to a boil. Add the noodles and cook until they are cooked to your liking. If you are using homemade egg noodles, this will take about three minutes, but if you are using dry noodles that you purchased from the store, follow the package instructions.
Remove the soup from the heat when the noodles are fully cooked. Taste the broth to see if it requires more salt or pepper, and then garnish the soup with the green parts of the green onion before serving it. Depending on the flavor profile that you are aiming for, you can add different toppings to the soup as well. If you want a fresh taste, you should consider making noodles from scratch. The noodle recipe above will not take long to make, and if you want, you can even make a larger batch to freeze and use at a later time.
If you like traditional ramen, then you are going to love this tomato ramen recipe. The best part about ramen is that you don’t have to use the meat or the vegetables that I used. You can create your own dish by adding your favorite protein and vegetables to the dish. If you have the time, try making your noodles from scratch, you won’t regret it.