Ramen Jacques Pépin's Way

Jacques Pépin’s quick ramen soup

Presenter / channel

• Jacques Pépin (transcript rendered his name as “Jack Pepa”)

Ingredients (serves 1–2)

• Chicken stock: 2 1/2 cups
• Onion: about 1/2 cup, chopped
• Shiitake mushrooms: about 1 cup (including stems; stems can be removed or finely chopped)
• Carrot: 1, peeled and cut into ~1/2-inch pieces
• Bok choy: 1 to 1 1/2 cups, coarsely cut
• Garlic: to taste (grated or finely chopped)
• Fresh ginger: ~1 to 1 1/2 teaspoons (grated; frozen grated ginger OK)
• Chili garlic sauce: 1 teaspoon
• Fish sauce: 1 tablespoon
• Shrimp: about 5–6 shrimp (≈1/2 cup) — added at the end
• Ramen noodles: 1 package per person (he uses 2 packages for 2 people)
• Eggs (optional garnish): soft-cooked eggs — 7 minutes in boiling water, then shocked in ice (one egg per person shown)

Equipment & prep

• 1 pot for the soup (stock + vegetables)
• Separate pot of boiling water for cooking packaged ramen noodles
• Knife and cutting board; vegetable peeler
• Garlic grater or knife
• Small bowl with ice and water (for cooling 7-minute eggs)
• Optional: bowls/scoop for assembling/serving

Preparation notes

• Peel the carrot by cutting off an end to make a flat platform, then peel.
• Trim shiitake stems (they’re tough); discard or chop finely if you want to use them.
• Keep a small amount of grated/frozen ginger on hand for convenience.
• For easy egg peeling: cook eggs 7 minutes in boiling water, transfer to an ice bath, then peel under water to get under the membrane.
• One package of ramen per person is recommended; two packages for two people makes a substantial main-course serving (or a starter for four).

Method

1. Prepare vegetables: chop the onion (~1/2 cup), slice the mushrooms (and finely chop stems if using), cut the carrot into ~1/2” pieces, and chop the bok choy.
2. In the soup pot, combine the chicken stock (2 1/2 cups) with the onion, mushrooms, carrot, bok choy, garlic, ginger, 1 tsp chili garlic sauce, and 1 tbsp fish sauce.
3. Simmer in the stock for about 5 minutes (the vegetables “cook 5 minutes basically”).
4. Meanwhile, cook the ramen separately: drop the packaged noodles into boiling water, wait until the water returns to a boil and the noodles begin to separate, then turn off the heat and leave the noodles in the hot water for 5–6 minutes (or follow package directions).
5. About 1–2 minutes before the soup finishes, add the shrimp to the soup pot and shut off the heat; residual heat will finish cooking the shrimp.
6. Drain the noodles and divide into bowls. Ladle the hot soup with vegetables and shrimp over the noodles.
7. Halve the 7-minute eggs and add as a garnish. Serve immediately.

Timing summary

• Vegetables in stock: ~5 minutes
• Ramen: bring to a boil, then steep off-heat 5–6 minutes (or per package)
• Eggs: 7 minutes in boiling water, then ice bath
• Total active time: about 15 minutes for the soup as presented

Technique cues & chef tips

• Create a flat end on the carrot for safer peeling and cutting.
• Shiitake stems can be tough — remove or chop very finely.
• Grate garlic or mince with a knife — both work.
• Use frozen grated ginger for convenience; measure ~1–1.5 tsp.
• Add shrimp near the end and shut off the heat so they finish cooking in residual heat (prevents overcooking).
• Crack and peel eggs under water to ease peeling.
• Check noodle package instructions — cook times vary by type.

Variations

• Vegetarian: use vegetable stock and omit shrimp.
• Protein swaps: use fish, chicken, or other meats instead of shrimp.
• Additions: extra eggs, more shrimp, or different vegetables to taste.

Plating & serving

• One noodle package per person; two packages for two people makes a filling main course (or a starter for four).
• Finish bowls with halved soft-cooked egg and the shrimp in the broth and serve immediately.

Source

• Demonstration by Jacques Pépin — video: “Ramen Jacques Pépin’s Way” (no other sources referenced).