In Miyazaki, where I live, ramen restaurants usually serve thick Tonkotsu ramen. But it’s also great to go to Tomato Ramen restaurants for a change. Actually we have a lot of tomato ramen places here. I like to cook tomato ramen at home. Here is my own tomato ramen recipe.
4 portions ramen noodle
1Litter Chinese Shang Tang broth (or any broth you like*) (about 1qt.)
800g canned tomato (2cans)
4 cloves garlic (finely chopped)
4 Tbsp olive oil
2 Tbsp dried basil
1/2-1 tsp salt (modify please)
Toppings (boiled eggs, stir fried vegetables, fried garlic chips and garlic oil, etc.)
*Broth can be Japanese fish-based Dashi stock, chicken broth, bouillon, or any soup stock you like.
Procedure
1. Heat a large-size pan, put olive oil and chopped garlic until it starts to smell good. Add tomatoes and basil, bring it to boil, and mix so that the tomatoes and the oil are emulsified.
2. Add both and bring it boil, simmer for about 5 minutes. Taste the soup and add some salt if needed (it should be a little saltier than normal soup).
3. Warm ramen noddle in a boiling hot water. Serve it in a ramen bowl. Pour a little tomato soup over it and stir it a little so that the noodles will not stick. Pour more tomato soup soup.
4. Place toppings over the noddle.
