My kids wanted me to try making Ramen since that is their current favorite food right now. Apart from the noodles, I made everything else from scratch.
Clear Bone Broth: Did not have pig trotters or neck bones available. Bought spare ribs since they have the most bone. Roasted in oven and then placed in pot with water for 12 hours, barely simmering.
Tare: Steeped kelp and shitake mushrooms. Added soy sauce and mirin. Simmered 1 minute and then removed kelp. Simmered an additional 5 minutes, strained and reserved.
Essential Oil: Infused 1 part fat from roasted ribs + 1 part grapeseed oil with minced green onion, minced ginger, roasted peppers and crushed red pepper.
Toppings: Blanched carrots and bok choy, soft boiled egg, chopped green onion, grilled chicken and nori.
Noodles: Fresh Sun noodles (Miso 1995).
Overall Results: Came out really good. Bone broth was clear and the Tare gave it a good umami flavor. Didn't think the essential oil adding anything to the ramen. Bottom line - a lot of work. Took me 2.5 days + research.
Clear Bone Broth: Did not have pig trotters or neck bones available. Bought spare ribs since they have the most bone. Roasted in oven and then placed in pot with water for 12 hours, barely simmering.
Tare: Steeped kelp and shitake mushrooms. Added soy sauce and mirin. Simmered 1 minute and then removed kelp. Simmered an additional 5 minutes, strained and reserved.
Essential Oil: Infused 1 part fat from roasted ribs + 1 part grapeseed oil with minced green onion, minced ginger, roasted peppers and crushed red pepper.
Toppings: Blanched carrots and bok choy, soft boiled egg, chopped green onion, grilled chicken and nori.
Noodles: Fresh Sun noodles (Miso 1995).
Overall Results: Came out really good. Bone broth was clear and the Tare gave it a good umami flavor. Didn't think the essential oil adding anything to the ramen. Bottom line - a lot of work. Took me 2.5 days + research.
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