Ramen
In college my mom sent me a care package that was a Costco size box of Ramen (chicken flavor) anda cookbook "101 way to fix Ramen”. I loved the gift and was it was the hit of my dorm floor, especially for late night cravings. There were many good recipes and those little pre-packaged noodles helped this poor college kid make it through. A cheap, salty treat, that reminds me of a fun and simpler time.
Well that was a couple of decades ago and while those pre-package noodles are still going strong now Ramen is also very much part of the "foodie” scene. There are lots of good Ramen joints that have popped up all over the country. These steaming hot bowls are great any time but especially during these winter months and if you are feeling a little under the weather. These bowls can very in ingredients and spice but always offer one thing in common, Comfort! Below I have outlined what my research has shown to be the main components of these yummy bowls as well as one simple Ramen recipe and how to make your own noodles if you choose.
Five Parts to your Noddle Bowl
- Noodles: You want your noodles to be firm not mushy. Noodles range from Chinese to Japanese noodles and there are many different types depending on region and many opions of which are right and proper. Even home made recipes vary wildly. I have included my homemade recipe and remember this, eat what you like!
- Broth: This is the base of the ramen and some even consider it the soul of the soup. The flavors usually come from meat and vegetables, and can vary from clear broths to ones that are very deep in color.
Tare: is simply the seasoning or type of ramen. Many ramen resturants would show the below types:
1. shio (salt)
2. shoyu (soy sauce)
3. miso (fermented soy bean)
Toppings: Can really be anything but below is a list of some "traditional" and my favorites:
- green onions
- pickled fresno chilies
- bean sprouts
- pickled carrots
- mushrooms
- seaweed
- garlic
- Proteins, elk, deer, beef, pork, chicken
- Soft boiled egg
- Oil: Oils will sit on the surface of the bowl. While not everyone adds these to their bowls they can add a nice punch of flavor to your ramen that is sometimes lost in the water. As the noddles and other ingredients are pulled out of the bowl the oil will coat and add flavor. Oil can be flavored with many different aromatics such as garlic or sesame seed.
Ramen
1 quart and 1 pint of stock, I use my homemade pheasant stock
2" of fresh ginger, chopped
1 stalk of lemongrass
5 grams of boniko flakes
1 sheet of dried kelp
3 cloves of garlic
2 tablespoons of soy sauce
2 tablespoons of black pepper
2 packages of noodles, or see the homemade noodle recipe at the bottom of this page
Combine stock, ginger, lemongrass, boniko flakes, kelp garlic, soy sauce and peppercorns in a large stock pot and bring to a boil. Cover and turn to a simmer for 1 hour. While the broth is simmering work on toppings and noodles, see below.
Once the broth is complete, strain the liquid and return to the pot. you may cook your noodles in the broth (that is what I do) or boil them separate. Once the noodles are cooked (whitch take no time at all) immediately layer your bowls. Start with broth, noodles, oil and then your toppings. Enjoy!!
Suggested toppings for this bowl
Ramen Toppings
pickled radishes, slice the radishes. To pickle bring 1/3 cup water, 1/3 cup red wine vinegar, 2 tablespoons of maraschino cherry juice and 1 teaspoon of salt to a boil. Once the salt is dissolved pour over radishes and let sit while the rest of the dish is cooked. Also see my page on quick pickles
pickled carrots, shred carrots. To pickle bring 1/3 cup water, 1/3 cup apple cider vinegar, 1 tablespoon of dill seed, 1 teaspoon of sugar and 1 teaspoon of salt to a boil. Once the sugar and salt is dissolved pour over the carrots and let sit while the rest of the dish is cooked. Also see my page on quick pickles
dried seaweed, sliced into strips
green onions, sliced on a diangle
shredded pheasant , thinly sliced elk or venison work well too
Soft boiled egg, a 5 Minute egg is perfect. Bring water to a boil, place in your eggs and let cook for 5 minutes. Have a ice bath ready so at the 5 minute mark you can immediately place them in the ice bath. Peel and then half and place one egg in each bowl.
Homemade Noodles
1 teaspoon of baking soda
1 teaspoon of salt
1/2 cup of warm water
400 g bread flour
2 eggs
corn starch
Homemade Ramen Noodles
Add the baking soda salt to the water & dissolve. Place the flour and eggs in a stand mixture with a dough hook and begin to mix. Slowly add the water mixture. Let the Dough hook mixture until combine and then run until dough is a nice smooth ball, about 4 minutes. Wrap in plastic and let rest in the refrigerator for one hour.
Divide into 4 equal sized balls. working with one at a time flatten & run through your pasta roller. Go down to the 4th widest setting then through the spaghetti cutter. Once the noodles are cut dust them with corn starch.
