Ramen Pork Broth
How can I make ramen like ramen shops ?
… which doesn’t involve dumping seasoning powder over boiled water minutes before eating. I would love to make some decent ramen. However, I am vegetarian. So no pork broth.
It is difficult for a vegetarian to prepare ramen like the ramen shops, because the taste (umami) is from a long boiled chicken + pork + pork bones broth.
Well, you may try to prepare your broth with dried shitake mushroom (good quality ones with very good aroma) + carrots + onions + corn + chestnuts + other different kinds of dried mushrooms and seaweeds (boiled for at least 2 hours in low heat) then add garlic powder into 2 tablespoons of Japanese miso paste, a tiny bit of soy sauce and Japanese sake, blend well and set aside.
Direction :
1) put raw ramen (not the dried one) in to hot boiling water in a pot, quickly stir with chopsticks in order to separate the ramen (this can make the ramen cook evenly) for about 3 to 5 minutes, try the softness of the noodle and make sure that it is only 70% cooked.
2) put the ramen under running tap water and risen it with your hand.
3) Boil 1.5 cups of broth (depends how many portions of soup you want to prepare), add miso paste in the soup, stir till the paste dissolved.
4) Put the cold noodle in the pot, bring to boil. Remove noodle from the pot to a big ramen bowl.
5) Prepare the toppings before you boil your ramen – you may have Japanese leek (thinly sliced), boiled egg (cut into half), bean sprouts, corn and a slice of butter as your toppings…, or stir fried cabbages + carrots (thinly sliced) with garlic and wine. By the way, kimichi is a very nice topping too.
6) Arrange the toppings on the ramen then pour the hot soup on it, serve hot
Japan’s Ramen Robot
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