What is a good way to make a soup for Ramen?!
Also, how do I make a Soya Sauce flavored soup, and a Miso flavored soup?
And don't tell me to use a packet. They are way to salty and don't taste fresh. I'm trying to train on how to make Ramen.
One more thing. What are some good toppings for Ramen? And how much do they usually cost, and where can I buy them?
Answers: HOW do I make a ramen soup from scratch. (or using buillion cubes?)
Also, how do I make a Soya Sauce flavored soup, and a Miso flavored soup?
And don't tell me to use a packet. They are way to salty and don't taste fresh. I'm trying to train on how to make Ramen.
One more thing. What are some good toppings for Ramen? And how much do they usually cost, and where can I buy them?
Here is an Authentic recipe for preparing Japanese ramen stock, not for instant ramen. You may add any flavour you like to the stock. I personally like miso ramen most.
Tokyo style of flavour is adding soy sauce in the boiling stock then pour on the cooked ramen and serve with different toppings. Some just like to add salt in the hot stock, pour it on the cooked ramen and put butter, corn, seaweed, boiled egg or kimichi as toppings. Be creative, you may serve ramen with any fried mix vegetables, seafood or meat. Please try to find "nama ramen" (raw ramen) as ingredient (the instant ones taste bad and waste the stock!)
<<<<< Pork & Chicken Stock for Ramen >>>>>
800 g pork
1 whole chicken (1.5 kg+) or 4 whole chicken bone
1 onion (cut into big slices)
50 g ginger (no need to peel)
1 carrot (chopped in big pieces)
6 dried shitake mushrooms (soak in water till soft)
3 stalks of celery
1 whole garlic (no need to peel)
5 litre of water
1) Heat a big pot of water, put pork bone or pork & chicken into hot water, boil for 5 minutes, drain and water under tap water to remove dirt and blood.
2) Heat 5 litres of water in stock pot, put all the ingredients into hot water (water should cover up the ingredients), boil for 10 minutes over high heat, skim the surface, reduce heat to low
3) cover and simmer for 2.5 hours, yeild 1.5 to 2 litres stock and it can be frozen up till 2 months.
<<<<<<< Miso Ramen >>>>>>>>> serves 1
100 g raw ramen (egg noodle)
1.5 tablespoon Japanese miso paste
1 teaspoon sake (optional)
1 hard boiled egg (cut into half)
2 tablespoons of sweet corn (drain well)
15g green onions (2 stalks), finely chopped
1 big bowl of pork & chicken stock
1/2 teaspoon of sesame oil
salt to taste (if desired)
1) Heat water in a pot over high heat, put ramen noodles in boiling water, stir and boil till 70% cooked (around 2 - 3 minutes depends on the thickness of the noodles). Drain and wash under running tap water till not sticky, slippery, drain well and set aside
2) Combine sake with miso paste in a bowl, heat up pork and chicken stock, dissolve miso paste into hot stock, stir quickly, add ramen in the soup, bring to boil, turn off heat.
3) Place ramen in a big bowl, top with egg, sweet corn, green onion, then pour hot soup over, sprinkle sesame oil. Serve immediately.
soop of bad taste, not good.
i once hav cold. imam give goat leg soop. i not like goat leg soop, of bad taste.
but dog eat soop and dog get mad and bite imam next day.
there are various kinds of ramen soup, e.g salt, pork, etc. for miso ramen soup or soy bean ramen soup, use primarily chicken stock and vegetables stock (to lighten the flavor of the chicken stock), adding seaweed also common for these kind of ramen soup. Use miso paste and make sure that it's misoshiru (white miso), for soy soup, add some soy sauce (I tend to use light soy sauce). and for garnish, sweetcorn butter, fish cake, peanuts, and vegetables are very good but ginger pickles is not recommended for these kind of ramen.
they are available at japanese specialty shop nearby or chinatown
add atleast a half cup more water than recommended boil water then add noodles cut up some veggies lil onion add to pot. then add soy sauce and the seasoning pack and grated fresh ginger if available and u can cut up left over chicken or beef and add. about one min before noodles done add one egg wait 45 sec then lightly stir till egg the texure u like. awsome meal u can also add tofu instead of meat.
Wtf is wrong with you dont make it from scatch trust me. Just buy it at the store.
Hi,
Making Ramen Soup is really time-consuming, you need to boil the soup for many hrs. You need a large pot for making soup for this recipe. If you cant finish the soup, then you can freeze it too!
SOY FLAVOURED SOUP
"Ingredients for chicken stock"
- 14 chicken bones (about 4kg)
- 100g Spring onion
- 30g ginger
- 150g carrot
- 40g seaweed kalp
- 1 Shitake mushroom
- 3 dried chilli
- 10L water
"Ingredients for Bonito stock soup"
-100g Bonito (Katsuobushi)
- 2L water
"Marinade"
- 500ml Soy sauce
- 200ml Sake
- 55g Spring Onion
- 35g Ginger
1. Wash the chicken bones in running water. clean the bones thoroughly (remove black and red parts)
2. pre-boil each chicken bones in water for 30 seconds.
3. Wash chicken bones under running water again.
4. Add all ingredients for making chicken stock soup in a large pot and cook with weak fire. Skim broth occasionaly to obtain clear soup.
5. After 2hrs of boiling, remove kalp from the pot. Boil for another 1hr.
6. Add Char-Sui meat (for topping) in chicken broth pot. boil for 75 minutes with small fire.
7. Cook bonito soup while keeping the chicken broth on small fire. Place Bonito flakes in water. Boil for 15 minutes and strain.
8. Cook Char siu meat and eggs -> mix marinate sauce in a ball. Marinate cooked char-siu meat form step 6 and egg (hard boiled or half-cooked, wateva you prefer) for apporx. 1hr.
9. For one bowl, mix 360ml of chicken broth & 30ml of Bonito flake soup and 30ml of marinate sauce. Garnish with sliced char-siu, eggs, nori seaweed (the one used for making sushi), diced or thinly sliced spring onion, and pickled bomboo shoots. You can use any topping you wish. Use egg noodles for this recipe. (you can get it from chinese groccer. cook according to instructions)
For Miso-flavoured Ramen, it is better to use pork-based broth or could be pork & chicken broth. when you are making pork broth, add whole garlic bunch of garlic into the soup.
MISO SAUCE
ingredients:
- 100g red miso paste
- 200g white miso paste
- 30ml Mirin cooking wine
- 30g Sugar
- 1/2 teaspoon Garlic and chilli paste (Tobanjan)
- 35ml light soy sauce
- 40g sea salt
- ginger, garlic, butter for taste
1. mix 2 kinds of Miso in the bowl. Cut ginger and garlic roughly.
2. Blend garlic, ginger, Mirin and soy sauce
3. Mix step 2 mixture and miso paste from step1.
4. Add rest of the ingredients in the bowl. you may wish to add sesame oil for flavour.
5. Mix 360ml of broth with 2 1/2 tablespoon of miso paste to make soup. Add noodles and toppings you desire.
This is the website i got the info from... I know it is in Japanese, but I thought it is better when there are pictures :D
http://lamen.web.infoseek.co.jp/2wa/2wa....
Hope you enjoy it!