How to Make Ramen
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- HijoDMaite
There is an old ramen thread here: (http://www.qbn.com/topics/31897... which is all about spicing up your cheap ramen. I'm looking for QUALITY inspiration to make legit Japanese or Taiwanese Ramen soups.
Can you share some ideas or links for the best of the best, I'd like to really master some good recipes.
- Douglas0
- Awesome link though, haven't seen this thanks!HijoDMaite
- HijoDMaite0
Anthony B is actually one of the reasons I got in to really wanting to explore this particular dish. I'm a huge fan of soups like Pho, Tortilla, Albondiga, Pozole and of course Ramen but I've never made my own ramen and figured it couldn't be that difficult.
- Pho sucks compared to Ramen.Frosty_spl
- nah, good soup is good soup, no need to make it a contestMiguex
- moogchild0
- Is this the good stuff?HijoDMaite
- yep this and only this.inteliboy
- korean ramen?pango
- Only instant worth eating. But still not proper ramenanimatedgif
- This shit is the bomb. And if you get the spicy kind, its actually spicy, unlike most hot ramen varieties.baseline_shift
- gonna get me somesea_sea
- the only kind I eat. That proper spice gets into your bones...whatthefunk
- inteliboy0
Basic =
^ base + Spring onion/scallion, Mushroom, Egg
- Continuity0
The way I like to do it is:
- In the bottom of a bowl, add ground Sezchuan (sp?) pepper, finely sliced spring onions, grated ginger, minced garlic, lime juice, soy sauce and chilli oil (obviously, reasonable proportions of each);
- add cooked ramen with a bit of the cooking water (though not much, I hate it extra-watery/brothy) - do NOT use any of the flavourings/packets included in the ramen;
- mix everything together;
- top with sliced steak, cooked medium;
- squeeze some more lime juice on top, garnish generously with fresh chopped coriander, and maybe some finely sliced fresh chili.Hey presto, job done.
- Also, adding grated lime zest to the rest in step one is quite nice.Continuity
- Try slicing the steak as thin as possible and add to the bottom of the bowl as well, The hot broth will cook it right there.Akagiyama
- The beef would lose some of its flavour though, from boiling, as opposed to frying.Continuity
- Hmm that's true...Akagiyama
- Continuity0
^^
Incidentally, the 2mm rice noodles done this way are equally good. Gives you a bit more variety in noodle soup goodness, and the starch from the rice noodles makes your base broth from step 1 a bit thicker and velvety.
- nocomply0
Just by chance I've taken an interest is stepping up my ramen game for cheap and easy meals lately too. My approach is similar to inteliboy.
I use 1 package of ramen, but toss out the seasoning packet because it's loaded with sodium. Instead I use organic chicken broth as a base and salt/pepper to taste. I'll dice up some green onion and mushrooms, and maybe add some Trader Joe's potstickers if I have them on hand. Once served I'll add some siracha sauce to give it some kick, and eat with a spoon and chop sticks. It's actually very good.
- real broth makes a BIG difference.monNom
- cool idea of the TJ's potstickers thanks!HijoDMaite
- scarabin0
someday i hope to be rich enough to eat ramen every day
- 8 bucks a bowlFrosty_spl
- i have a great place near my house for $6.50HijoDMaite
- ZOOP0
Pick any standard Ramen that you prefer, use liquid amino to replace the salty flavor packet. I pickle my own jalapenos and dice them as needed. Either chicken raised at home or venison when in season as the meat flavor, also diced. :)
- What can I say, I'm poor, last two industries I've been in collapsed.ZOOP
- instrmntl0
Great thread.
- Douglas0
i think the first image actually looks like a gross bowl of ramen.
- scarabin0
so what's the diff between this and pho? just the type of noodle used?
- pho is vietnamese - ramen is japaanese / koreaninteliboy
- aside from both being noodles, theyre totally different in flavor toofresnobob
- scarabin, have you had pho?ohhhhhsnap
- I think Pho is rice noodle based.Continuity
- Ramen is Korean?
"men" (麺 / noodles) is from China. "Ramen" is Japans adaptation of it, AFAIK.Peter - true my badinteliboy
- fresnobob0
Get some miso paste from an asian market and add a bunch to your broth. I usually add green onion, garlic, egg and maybe some meat to this.
I recall having a rather good version of this with spicy ground pork and tons of green onions at a ramen spot once...
- ZOOP0
Anyone tried this? I read about it some time ago and it struck my curiosity.
http://www.ostoni.com/blog/pasti…
"Specifically, the gold-drawn pasta creates a distinct flavor and smell, and a look that is more intensely raw. When cooked, its absorption and swelling are rapid, and it provides a more slippery, smooth, more intense wheat taste and a more yellow color, a beautifully rich experience."
nomz!
- Douglas0
Best Ramen NYC
- jacklalane0
If you really want to up your ramen game source some fresh noodles or even make your own. The taste difference between dried packages and fresh is HUGE.