Help - Semi vegetarian looking for Asian broth education
Hi All -
I am a "pescatarian" - ( a former vegetarian who now eats seafood) and am in need of a serious education. I want to start eating more asian dishes that have broths but due to my limited palate choice in this matter I don't know what I can eat. What are the different types of bases that go into various broths i.e. - ramen, pho,udon, soups - besides the obvious miso? Any professors out there willing to teach a quick class? Even cliff notes would be appreciated.
bases that go into various broths i.e. - ramen, pho,udon, soups - besides the obvious miso? Any professors out there willing to teach a quick class? Even cliff notes would be appreciated.
professor salt seemed to answer all your questions, except for pho. Its broth isn't made with seafood and I believe is made with beef, charred onions, star anise, cinnamon, and charred ginger? Correct me if i'm wrong....
If you want to make basic asian broths, I would buy the following:
dried tiny sardines
miso - should never be boiled
the first four can be used for japanese cooking and the konbu and tiny sardines can be applied to korean cooking.
alot of japanese ramen is made with pork, but if you buy korean style instant ramen it is usually made from fish and is very very spicy.
I'll start with the Japanese angle. Here's a good primer on ramen broth http://www.chowhound.com/topics/354177 . Most ramen places use a pork broth supplemented w/ vegetables, sometimes poultry or fish, so ramen may not work for those who shun pork.
Udon & soba, the other two most common Japanese noodle & soup dishes, use a seafood based dashi broth. I say noodle and soup because sometimes, the noodles are served on the side, and not in the broth. Sometimes the broth is hot. Sometimes it's cold.
Dashi is an broth of dried bonito shavings (katsuoboshi) & dried kelp (konbu). Sometimes, little dried fishes (niboshi) are also used to deepen the flavor. Dashi is a base for countless thousands of Japanese dishes, not just the soupy ones.
Miso, incidentally, is an after-flavor added to broth. Even your ordinary bowl of miso soup isn't just water & miso. It's miso added to dashi, or should be.