Ramen - My Journey

[Mosca]

Holy sh… er, holy heck!

I geek out about too many other things to attempt that, but I absolutely appreciate the effort. If it looks that good, it probably tastes that good, too.

My journey: when I make ramen, I double up the noodles and use both packs of the dried vegetables, but only one pack of the bullion. Then I typically add salt (if needed), pepper, butter, and Parmesan cheese. So it’s like déclassé Japanese-Italian fusion.

[rickgregory]

I've thought about doing this, but I usually buy the Sun Noodle kits https://sunnoodle.com/Ramen

For the eggs... sous vide maybe?

Maybe next weekend, though....

[SheilaAnn]

I keep reading good things about sun noodle.

[rickgregory]

SheilaAnn - Sun is probably the best ramen noodles you can buy. Their kits are their noodles plus a broth/tare package. It's not as good as what you did, but it's a huge step up from the dried stuff and they're about $5.

[DaveD]

Wow! Thanks for that thorough account. The final looked amazing!

[troymeister]

Bravo!!

[Spinaker]

Keep coming back to this.......just fantastic, all around.

[WayneT]

That’s pro cooking. Your culinary prowess and patience speaks volumes about your passion for good food.

[Michael Brinton]

Awesome! If you get into the noodle making a vacuum sealer will let you skip the long rest times. Make big batches of tare, they last a long time and separating it out helps the process. A pressure cooker will make the broth go much, much quicker. Serious eats' Chintan chicken broth followed by the Paitan works out nice. Same bird but two broths and you use the aromatics twice too. I'm convinced ramen eggs are just luck with peeling, a few will be ugly and you lose a few. Incredible bowls!

[Wedunne]

Beautiful! Looks like a scene from “Midnight Diner.” (Great show if you haven’t seen it.)