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Ramen Ramen Ramen!

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I'm so addicted to ramen noodles, I would eat them every day if I could. I throw away the packet and make my own "broth" with whatever stock I have on hand (Costco is a good store-bought option), scallions, a bit of fish and soy sauce for umami, and an egg at the end. Oh! And leftover shredded pork shoulder, without a doubt the best addition!

Does anyone have ideas how I can improve this? I'm sort of making it up as I go along but have the feeling I could be missing something...

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    1. I really like the ramen broth recipe in the Momofuku cookbook. I'll make a big batch of it, keep it in the freezer, and use it to turn leftovers and a few noodles into a beautiful weeknight dinner. Really tasty. My take on it is here: http://indirectheat.blogspot.com/2010...

      3 Replies
      1. re: Indirect Heat

        I have the book but was intimidated to make the broth! But I'm sure it is far superior to my shortcut! Thanks for the recommendation, I'm gonna try it today!

        1. re: Indirect Heat

          Thanks for posting your take; I will definitely give that a try. I've only used regular homemade chicken broth for ramen at home. Question: do you discard the chicken feet and pork after extracting their goodness or are they good for anything else?

          1. re: tcamp

            They're pretty well boiled out, so I discard them. A visiting friend tried to find a way to use the pork, but we all agreed it was pretty flavourless, and the texture unpleasant. Chicken feet don't have much on them to begin with, so discarding them doesn't seem like much harm done.

            That's the nice part of using chicken feet and pork necks - you can make a ton of broth at very low cost. These really are about the cheapest parts on those critters.

        2. I love ramen too, but I can't stand the seasoning that comes with the stuff you get at a standard grocery store. I buy a Japanese brand from a local asian market in Seattle, and the broth is so much better.
          Some of the stuff I like to add in:
          menma (seasoned bamboo shoots)
          fish cake
          kimchee
          chopped scallion
          shitake mushrooms
          bean sprouts
          homemade chashu (simmered pork)
          spinach

          1. A dab of peanut butter, some lime juice and cilantro w/sriracha to taste is a favorite of mine.

            ETA: I've been sick the last few days and all I've wanted is ramen (with the crappy chicken flavor packet), a handful of frozen peas tossed in while the water boils, plus jarred chopped garlic and minced ginger, plus soy, and fish sauce and sriracha.

            1. You can use dried chuka soba for noodles- below are receipes for soup stock and pork butt.

              shoyu base
              1 piece kombu
              1 1/2 cups shorojoyu white soy sauce
              2 cups water
              1 tbs and 1/2 tsp sea salt
              1 cup soy sauce
              1 1/2 cups katsuobushi dried bonita flakes.
              combine all ingrediants-boil for 10 mnutes-strain- mix 2 cups chicken stock with 1/2 cup of shoyu stock

              chasu
              2 lb pork butt
              garlic glove
              1/4 slice of ginger
              2 tsp sugar
              1 tsp salt
              2 tsp sherry
              3 tbs soy sauce
              2 tbs honey
              1.2 tsp five spice powder
              cut pork butt into 3/4 inch strips marinate for at least 1 hour or more, bake at 325 for 1 1/2 hours.

              1. I add Furikake (http://en.wikipedia.org/wiki/Furikake) at the beginning, so the broth gets a bit more dashi character, then sprinkle some more on at the end for texture.

                1 Reply
                1. re: sbp

                  This is more along the lines of what I was looking for. I fully intend to make momofuku ramen stock to have on hand, but what I'd like is some Japanese condiment type stuff to dress up ordinary (but high quality) stock. Like a splash of ____sauce (using lackluster soy sauce at the moment)

                2. My old standby is the way I learned to have ramen as a child. Boil the noodles, toss the sauce packet into the garbage, drain and drizzle with sesame oil (maybe a teaspoon). The generously add oyster sauce to taste. SO COMFORT FOOD!

                  But other ideas here are sounding great. I'll have to try a few! I'll even consider the Momofuku broth (I've got to get that cookbook!). :o)

                  1 Reply
                  1. re: stomsf

                    My friend's daughter didn't even know ramen was a soup based dish until I told her when she was eleven years old. Her mom always boiled and drained the noodles and tossed them with butter, and sprinkled a tiny bit of the seasoning on top.

                  2. My husband turned me onto throwing an egg into the mix as it cooks... he just cracks and stirs it straight into the pot. I cannot recall if he has done it in the microwave, but it really does add a nice touch of flavor, texture and protein to the mix.

                    1 Reply
                    1. re: Trine

                      I do this too but don't stir it till the white cooks... Then you get tender pieces of white egg while the yoke thickens up the broth and coats the noodles...