Home Made Ramen Soup? [moved from General Chowhounding Topics]
I'm talking about the HUGE Japanese bowls with fresh ingredients! I have a jar of sansai vegetables here just waiting for a great, authentically Japanese, home made broth if anyone has any recipes! Please??? I don't even care if I have to use the noodles from the package, I just need a real broth instead of a packet of MSG to add to it. :)
Thanks in advance!
My boyfriend adores anime (I see you do too by your avatar) and has begged me to make him ramen for ages. I only made it worse for myself by taking him to a ramen bar when we were on holiday in New York. So, last month I finally got down to business, did some research, and made a pot of ramen. I based it on the recipe on this page: http://www.bob-an.com/recipe/dailyjc/... which someone recommended here.
Below I've copied and pasted my notes from my cooking file. I hope they're helpful.I'm not sure if my toppings can be considered authentic (the pork balls - made with not too lean pork sausage meat - were awesome!) and I couldn't find the seaweed in any shops by me, but it was a lovely meal and I'll be making it again.
I've since found a place which stocks baked (rather than deepfried) dried ramen noodles, so I will use those next time. Hokkien noodles made a nice bouncy alternative, too.
This is what I did:
SHOYU (soy sauce) RAMEN
Serves 4 as starter, 3 as main course
1kg chicken wings
1 bacon bone/ham hock optional
1 leek or 3 spring onions, roughly chopped
30g fresh ginger, trimmed and roughly chopped
1 garlic clove, crushed
Blanch the wings in boiling water for 30-60 seconds, to remove impurities. Drain and rinse.
In a stock pot, place all ingredients above and two litres cold water. Cover, bring to the boil.
Skim, and lower to a simmer. Partially uncover the stock, and simmer for 1 – 1 ½ hours, skimming occasionally.
Strain in a colander. Chill stock overnight and remove fat cap (optional).
1-3 TBS Soya sauce
3 TBS sake or mirin
To serve, reheat the stock. Add 1 tsp salt and 1 tsp sugar; stir to dissolve. A little bit at a time, add the soy, careful not to overpower the stock. Add a sprinkling of sesame oil and the sake/mirin, and bring to the table.
SOUP TOPPINGS (any of the following
)Noodles, pref. egg and not too thin. Boil in salted water, then refresh in cold water to stop clumping
Finely julienned spring onions
Cooked Asian veg (bok choy, pea shoots)
Cooked veg (spinach, chard, sliced shitakes)
Raw veg (julienned mangetout peas, peas, chopped rocket leaves)
Meat (finely sliced, lean raw beef, nonfatty shredded meat from the bacon bone, shredded chicken from the stock bones, pork balls made from pork sausage meat mixed with garlic, chives/spring onions, ginger, mirin, soy and then poached in boiling water, roast pork, BBQ pork)
Dumplings (gyoza, har gow, etc)
Herbs (chives, Vietnamese coriander, perilla, Thai basil)
Serve the toppings on the side, and everyone can help themselves. Preheat the serving bowls. Pour the hot soup over the ingredients and eat with chopsticks and a spoon.
If you're really really desperate and have time, you may do this:
- Parboil equal parts chicken bones, pork bones, and beef marrow bones (optional) for 7 to 10 minutes.
- Strain bones and rinse in cold water.
- Put bones in a stock pot, add a pinch of salt, some Chinese ham (optional), and add water until just covered. Bring to a very low simmer and let simmer for 5 hours. Occasionally skim off any scum that comes to the surface.
- After simmering for 5 hours, remove bones from pot. Strain stock twice. Add vegetables of choice (ie. green onion, onion, carrot, some garlic cloves if desired) and seaweed (the type you use to make dashi), and bonito flakes.
- Simmer again for 1 hour (barely simmering).
- Strain stock.
- Now you have the stock. It's now up to you if you want the soup to be miso or soy sauce bsaed (or even just salt based). For a miso soup base, add a few teaspoons of miso until saltiness is to your liking. For a soy based soup, add a couple of tablespoons in the bowl then add soup stock. Add cooked noodles into soup base and top with whatever toppings you want.
It is quite easy to make a clear broth that will last 4-5 days in the fridge.
Bring 3 litres water to a simmer, add a handful of chopped seaweed, 2 T each of miso and bonita flakes (less if using pellets), stir, and bring just to the boil. Cool and strain. The broth will settle and be clear and full of flavour. Use soba or udon noodles; if you use ramen from the package there will be some oil on top of the soup. I get the ingredients in a Korean Asian store.
Oh cool! So it's basically just a simple dashi (if the seaweed you mean is kombu, is it?) with a bit of miso mixed in? When I used packaged ramen noodles, I usually cook them in a separate pot and rinse away the oily residue. It just saves time, although I know fresher is better as a rule. Thanks!