How to Make Ramen
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- HijoDMaite0
Thanks for the input guys. I am definitely looking at trying to make my own noodles and making my own broth. The video at the beginning of this thread shows seasoned, braised pork used to make the base of the broth. Have any of you guys actually cooked the pork in this manner? I know how to make BBQ pulled pork for sandwiches but I assume this is more of carnitas style of cooking pork.
I'll definitely pick up some miso paste and try a miso ramen next time though. I've got the spices and veggies figured out and have a good idea of how to experiment with them. It is the broth base, meat and noodles I really want to learn.
- Miguex0
its all about the broth, and it has to be done by scratch and simmering for hours, like with any soup.
I tried doing it last year, but while it was good, it didn't compare to restaurant quality ramen.
If anyone has a good recipe, I would like to try it too!
- Continuity0
'I know how to make BBQ pulled pork for sandwiches but I assume this is more of carnitas style of cooking pork.'
Low-and-slow for pork is the way to go in many cuisines, c.f.: roast pork with crackling in the UK, roast ham hock (Schweinshaxn) in Germany and so on.
I suppose it depends largely on the cut, but if you're talking about the shoulder of pork, this is where low-and-slow comes into its own. You start off by pre-heating the oven to a ferocious heat, like 250, and then when you put the thing in and close the door, turn it right down to something like 180 (though I know one guy who cooks his at 150 for an entire day), and you roast it for a good 3 to four hours minimum.
The logic here being that the shoulder of pork's fat — and there's a lot of it — gently renders itself through the joint of meat, making it juicy, succulent and easily shredded.
So, I say: go for this with your ramen, it's not a style of meat cooking exclusive to one cuisine, it's common to many. Whilst you may not be following a precise recipe, as such, you'll still be in the spirit of the cuisine if you go with this style of pork.
- ... aaaaaaaand I've managed to make myself hungry typing all this out.Continuity
- omaigat me too! lolsea_sea
- phixion0
My favourite ramen is the mighty Tonkotsu ramen and this guy seems to have nailed it with regards to cooking it at home.
Pretty faffy, what with the cleaning of the bones, but it looks worth it in the end.
http://www.seriouseats.com/2012/…
- sureshot0
In my country "ramen" means "windows" so I thought who the fuck wants to know how to maken ramen?
- scarabin1
ramen bots
- HijoDMaite1
I'm doing it! This was last weekend's miso ramen I made. This weekend I will try a Shōyu ramen.
I used the Miso Ramen style noodles by the brand in the pic below, then followed directions for cooking. The toppings I made fresh and include: teriyaki chiken diced, two slices of cooked bacon, half hard boiled egg, green onions, cilantro, corn, cabbage, nori flakes, Sriracha chili/garlic paste, soy sauce and a small pad of butter.
- looks appallingCygnusZero4
- looks appealingjagara
- really?HijoDMaite
- this looks delicious man. the meat and cilantro makes it look like an adobado soup more than ramen, how was it?Miguex
- - corn.ShenanigansTV
- monoboy1
I use miso paste.
Flash fry...
Spring onions
Clove of garlic (crushed)
Sliced ginger (fresh)
Mushrooms (thinly sliced)
Spring greens (chopped into strips)Add boiling water, udon noodles and 1tsp of miso and simmer for 2 mins. Sprinkle on some chilli flakes and serve.
Takes 10 minutes. Tastes ace. Costs pennies.
If I'm feeling really hungry I'dd add crab sticks or a soft boiled egg.
Not as good as the real things but perfect for a quick nutritious lunch. I don't have time to boil pork bones for 2 days.
- i want thissea_sea
- this is great, i love that you add the greensHijoDMaite
- this looks great tooMiguex
- MMmmmm....fyoucher1
- cbass990
HijoDMaite - OB Noodle house. I miss it so..
- Cool story bropinkfloyd
- there's a place downtown called Underbelly too, I haven't been yetHijoDMaite
- @pinkfloyd, nice one!!cbass99
- underbelly is ok, its not great, but they have a sweet beer selection and place is very fancy. Go to Isakaya Masa in mission hills, or tajima in hillcrest, bothMiguex
- ^close to downtown and take underbelly to school and back :)Miguex
- nice miguex!cbass99
- showpony6
literally just made this vid on one of the best ramen guys in nyc... inspiring to watch this guy work:
- nice work!sea_sea
- Good stuffpinkfloyd
- nice vid manHijoDMaite
- would love to see one from a guy in japanMiguex
- Sponsored by Campbell's Soup?utopian
- thanks, guys. yeah, i did a whole series for campbell's. this one's my fave: https://www.youtube.…showpony
- very very coolprophetone
- sea_sea1
that's it, tonight i'm having noodles! actually pho spicy deliciousness.
- omg1
I love Pho
- pho real?Miguex
- pho sho!sodapop22
- shut the pho up!monospaced
- HijoDMaite0
I may try something as simple as this video.