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Step 8Add some soup and eat.
This is the part I myself could use some help on. I just mix concentrated chicken stock and soy sauce (or miso), but if you're desperate you can use the flavor packet from instant ramen or something. Do not just use soy sauce or miso without any stock, because it will taste like crap. And for the love of god, do not use tomato soup or any of those American concoctions.
If you make or have your own stock, then yes, just the stock and some seasoning will work perfect. You can also make tonkotsu soup with pig bones, but that amounts to about a day of simemring and reducing, something I am too lazy for.
Spinach and Chinese cabbage (hakusai) both go great with ramen, as does most kinds of mild meat.You can also add corn, peas, or any other manner of frozen vegetables. Eggs also go will in the soup, hard boiled or mixed in.
Finally, let us examine the price. The eggs, flour and salt should come to no more than 50 cents. Depending on how much you spend on your soup, you should be able to get a decent bowl of ramen for about a dollar in ingredients. Not much more expensive than a instant packet! You can, of course, really go crazy on the condiments.
If you make or have your own stock, then yes, just the stock and some seasoning will work perfect. You can also make tonkotsu soup with pig bones, but that amounts to about a day of simemring and reducing, something I am too lazy for.
Spinach and Chinese cabbage (hakusai) both go great with ramen, as does most kinds of mild meat.You can also add corn, peas, or any other manner of frozen vegetables. Eggs also go will in the soup, hard boiled or mixed in.
Finally, let us examine the price. The eggs, flour and salt should come to no more than 50 cents. Depending on how much you spend on your soup, you should be able to get a decent bowl of ramen for about a dollar in ingredients. Not much more expensive than a instant packet! You can, of course, really go crazy on the condiments.
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The noodles can be stored by drying thoroughly and then keeping them in your refrigerator for up to a week, or by freezing them, although after a month the frozen noodles will fall apart if you try to cook them, always use freezer safety.
A great broth I have found is 'caldo de poyo' bullion (found in the hispanic food section at wal-mart', ground pickled ginger (leftover from sushi experiment), a few splashes of kikkoman soy sauce, half of a chopped white onion, A hint of chili oil and rice vinegar. The exact proportions require art more than science, so experiment with exact proportions until you find the perfect combination.
I usually cook the broth for at least half an hour to distribute the flavor, and sometimes add chopped carrots or celery or even water chestnuts for a hint of crunch. (although that makes it taste less....'japanese')
Once you have the broth, you cook the noodles 'separate' and strain them (noodle water has an unpleasant aftertaste) adding salt to the water halfway through. you can simply pull the noodles out of the water if you like, putting them in a bowl and adding the broth on top (very traditional) along with whatever sort of toppings you would like... japanese pork chops, chicken, carrot slivers, or other precooked toppings. You can add these toppings to the broth, but in the case of many toppings (those that will disintegrate like some veggies or the pones that will flavor the broth too much, like certain types of meat) you might want to keep them seperate as 'add ons' rather than cooking them with the broth itself. This makes for a very traditional taste.
note that a lot of places(like Okinawa), the 'broth' is also made with a sort of chunky fish/soy sauce soup. I cannot even begin to describe how to make that, but it's really very good, and tends to be a lot stronger... that kind of broth isn't usually finished with the noodles, usually the stronger broth is left in the bowl and is used to flavor the noodles and toppings rather than being an integral part of it.
Watched a load of Naruto episodes, and eventually I just wanted to try ramen to see what it's like XD
The instructable looks great, can't wait to have a go at making ramen :D
I haven't given this recipe a try yet but I'm going to. We eat ramen a lot in my house hold because we love soups. But because it's so bad for you we've been trying to get away from it and then end up coming right back. So I think this will be a great alternative of sorts. Thank you muchly for the recipe and step by step!
BUT the time is still a huge difference.
still though its nice to see how its done from scratch.
Of these, the rice noodles may be the best in soup. The transparent noodles are nice when cooked, then drained and mixed with cooked vegetables and meat. There are some nice Korean dishes based on this.
i'm reaaallllllly exited to make my own noodles ><
but i have one tinsy winsy problem -__-
i don't know how to make the soup ,, see i went to malaysia twice and i ate ramen at a place (not a so fancy one) .. ok my point is i want that taste ,, it was kindo weird i dunno how to say it but it was soooooo yummy *drooling* hehe
so can anyone pleez give me a recipe for a REAL ramen soup (any meat is fine exept pork pleez)
http://www.snopes.com/food/warnings/noodles.asp
hmmmmmm.... .... . ..maybe with lots a veggies and variety.
anyway, thanks for the comment.
the noodles are chewy and I used an instant flavor pack D; but it taste great!