SHOYU RAMEN RECIPE - HOW TO MAKE HOMEMADE SHOYU RAMEN
Making ramen from scratch is pretty darn elaborate. For a weekend project, try our homemade shoyu ramen recipe that walks you through four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.
Provided by June Xie
Categories dairy-free low sugar date night weeknight meals dinner lunch main dish meat soup
Total Time 6 hours 30 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 29
Steps:
- In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Remove from heat and let cool 2 minutes. Add in mushrooms and kombu (kelp) and let steep 5 minutes. Then, add in bonito and let steep 5 more minutes. Strain and save solids for nitamago process and serving. Store dashi chilled, up to 1 week. In a medium saucepan over medium heat, bring all ingredients except pork to a low simmer and reduce heat to low. Meanwhile, in another medium pot over medium heat, bring pork and 6 cups water to a low simmer. Drain immediately and gently rinse pork. Place pork in tare pot and bring to a simmer. Cover and continue to cook on low until tender, turning pork occasionally, about 1 hour 20 minutes. Let cool for 20 minutes, then strain and reserve liquid for serving. Refrigerate pork and remaining liquid separately. Slice pork before serving, lightly torched, if desired. In a medium saucepan over high heat, bring 6 cups water to a rolling boil. Carefully prick rounded bottoms of each egg with a pin. Gently lower eggs into pot with a slotted spoon, then reduce heat to medium-low and simmer eggs for 6 minutes. Drain. Transfer eggs to an ice bath and let rest for 5 minutes. Thoroughly crack eggshells very gently, knocking one egg against another, then return to ice bath for 10 more minutes. Peel carefully. Place eggs in a medium bowl and pour reserved pork-marinade liquid over. Weigh down eggs with reserved spent kombu (kelp) to fully immerse in liquid. Let marinate in the refrigerator for at least 4 hours, up to 12 hours. In a small saucepan over the lowest possible heat, simmer garlic in oil until tender and translucent, stirring occasionally, about 15 minutes. Keep the heat level low enough to avoid frying the garlic. Remove from heat and immediately stir in chili. Let rest 2 minutes, then stir in sesame. Once completely cool, store refrigerated in a closed container for up to 2 weeks. In a pot of salted boiling water, cook ramen, stirring with tongs or chopsticks until al dente, about 1 minute. (If using instant ramen, discard seasoning packet and follow packet instructions to cook until al dente.) Drain well. In a small saucepan over medium heat, warm dashi and shiitake until barely simmering. Cook for 1 minute and remove from heat. Set shiitake aside. Add dashi, tare, and noodles to serving bowl. Top with chashu, nitamago, shiitake, green onion, a drizzle of la-yu, and nori, if using.
ORIENTAL RAMEN SEASONING COPYCAT RECIPE - FOOD.COM
I just looooove the flavor of the Oriental flavor ramen, but don't want the MSG or high salt. Here is a copycat that tastes just like it, without the sodium. I use it in everything now, and add salt to taste.
Total Time 1 minutes
Prep Time 1 minutes
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all together, and store in an airtight container.
Nutrition Facts : Calories 180.8, FatContent 1.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 27.3, CarbohydrateContent 41.3, FiberContent 8.8, SugarContent 1.8, ProteinContent 7
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SHOYU RAMEN RECIPE - BON APPéTIT
From bonappetit.com
Reviews 4
Total Time 3 days
- DO AHEAD: Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.
VEGAN RAMEN WITH HOMEMADE NOODLES RECIPE | PLANT-BASED ...
From thehappyfoodie.co.uk
To make your own kansui, preheat your oven to approximately 150°C fan. Spread the baking powder on a foil-lined tray and bake for around 1 hour. Once cooked, allow to cool entirely and store in an airtight container/jar. Use accordingly.
To make the noodles, stir together the hot water, salt and kansui in a bowl. Wait until the kansui and salt have completely dissolved. Sift in about three-quarters of the flour. Making sure your hands are floured, begin to carefully knead, slowly adding the rest of the flour and continuing to knead until you have a smooth dough with no lumps. If the mixture is a little dry, add water, 1 teaspoon at a time. You want the dough to form well without sticking to your hands. Shape it into a rough square and cover, then leave to rest for a minimum of 1 hour. If you want to use cling film here (and if you can find a compostable one) go ahead and use that to wrap the dough, or cover with a bowl.
While your dough is resting, make the broth. In a large pot over a low-medium heat, heat your oil and fry the onion until golden brown and fragrant, about 3–4 minutes. Add the garlic and continue to fry until this also turns golden, about another 1–2 minutes. Make sure you don’t burn the garlic.
Stir in the sesame seeds and ginger and fry for a few seconds, then go ahead and add your stock, scraping the bottom of the pan with a wooden spoon to remove any of the ingredients that have stuck (don’t worry if they are slightly charred, this will enhance the flavour).
Add the soy sauce or tamari, crushed red pepper flakes, spring onions, tomato purée, miso paste and soya milk. Bring to the boil, stirring frequently, then lower the heat to a simmer and add your cabbage and mushrooms. Allow to simmer until the cabbage and mushrooms have wilted and are very tender. The broth will start to thicken at this stage. Season with salt and pepper to taste.
To make the noodles, split the dough into 4 even pieces and sprinkle with a little extra flour. If you are not using a pasta maker/roller, you’ll need to flour a surface and roll each piece approximately 1cm thick and as rectangular as you can get. Rub flour all over each one, then fold up until you reach the end, creating a smaller rectangular shape that’s about 15cm wide. Using a sharp knife, carefully cut into the desired thickness for your noodles, placing them in a floured bowl while you do the rest. If you are using a pasta maker, start flattening the dough on the lowest setting, working your way up to achieve 1cm thin regular shapes. Then cover each flattened piece with flour and pass through either a noodle cutter or another cutter should you want thicker noodles. Again, place in a floured bowl while you make the rest.
This next stage is optional: you can remove about half or less of the solids from the broth and about 125–250ml of the liquid, add these to a blender and blitz until smooth. Add back to the broth. I like to cook the noodles separately, as you can pour the broth over when serving and don’t have any residue starch in the broth. To cook the noodles, put them into a pot of salted boiling water and boil for about 3 minutes, then drain.
To serve, divide the noodles between bowls and ladle over the broth. You may have extra broth, which is why it’s good to cook it separately. Serve with any extra or desired toppings. Note: if you are adding tofu, I’d go ahead and add this when the broth is simmering.
Note: If you are making the noodles from scratch as opposite, see instructions for making your own kansui. The kansui is just baked baking powder, very simple, but it does take an hour to cook in the oven, so make sure you’re prepped. You’ll also need to leave the noodle dough to rest for an hour, so make sure you allow time for this. You can make the broth while the noodle dough is resting.
Waste tips: This broth can easily be made in a larger batch and put into the fridge or freezer. It’s a great base to add to. Occasionally I’ll add other vegetables if I fancy a more veggie-heavy ramen. Using cabbage of course is not traditional, but often pak choy and Asian-type vegetables are imported and not seasonal, so here you can achieve a similar taste with a seasonal vegetable. Making your own noodles is a relatively lengthy process, but definitely worth it. You can very easily double or multiply the quantities to make more. They keep well in the fridge for about 3–5 days and can also be frozen. I would recommend making sure they are well floured if you are putting them into the fridge or freezing them, to help prevent them sticking. The best thing about the noodles is that the dough can double up as pasta. See pages 186 and 216 for a few pasta ideas you could use with these noodles.
HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
- After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
VEGAN RAMEN WITH HOMEMADE NOODLES RECIPE | PLANT-BASED ...
From thehappyfoodie.co.uk
To make your own kansui, preheat your oven to approximately 150°C fan. Spread the baking powder on a foil-lined tray and bake for around 1 hour. Once cooked, allow to cool entirely and store in an airtight container/jar. Use accordingly.
To make the noodles, stir together the hot water, salt and kansui in a bowl. Wait until the kansui and salt have completely dissolved. Sift in about three-quarters of the flour. Making sure your hands are floured, begin to carefully knead, slowly adding the rest of the flour and continuing to knead until you have a smooth dough with no lumps. If the mixture is a little dry, add water, 1 teaspoon at a time. You want the dough to form well without sticking to your hands. Shape it into a rough square and cover, then leave to rest for a minimum of 1 hour. If you want to use cling film here (and if you can find a compostable one) go ahead and use that to wrap the dough, or cover with a bowl.
While your dough is resting, make the broth. In a large pot over a low-medium heat, heat your oil and fry the onion until golden brown and fragrant, about 3–4 minutes. Add the garlic and continue to fry until this also turns golden, about another 1–2 minutes. Make sure you don’t burn the garlic.
Stir in the sesame seeds and ginger and fry for a few seconds, then go ahead and add your stock, scraping the bottom of the pan with a wooden spoon to remove any of the ingredients that have stuck (don’t worry if they are slightly charred, this will enhance the flavour).
Add the soy sauce or tamari, crushed red pepper flakes, spring onions, tomato purée, miso paste and soya milk. Bring to the boil, stirring frequently, then lower the heat to a simmer and add your cabbage and mushrooms. Allow to simmer until the cabbage and mushrooms have wilted and are very tender. The broth will start to thicken at this stage. Season with salt and pepper to taste.
To make the noodles, split the dough into 4 even pieces and sprinkle with a little extra flour. If you are not using a pasta maker/roller, you’ll need to flour a surface and roll each piece approximately 1cm thick and as rectangular as you can get. Rub flour all over each one, then fold up until you reach the end, creating a smaller rectangular shape that’s about 15cm wide. Using a sharp knife, carefully cut into the desired thickness for your noodles, placing them in a floured bowl while you do the rest. If you are using a pasta maker, start flattening the dough on the lowest setting, working your way up to achieve 1cm thin regular shapes. Then cover each flattened piece with flour and pass through either a noodle cutter or another cutter should you want thicker noodles. Again, place in a floured bowl while you make the rest.
This next stage is optional: you can remove about half or less of the solids from the broth and about 125–250ml of the liquid, add these to a blender and blitz until smooth. Add back to the broth. I like to cook the noodles separately, as you can pour the broth over when serving and don’t have any residue starch in the broth. To cook the noodles, put them into a pot of salted boiling water and boil for about 3 minutes, then drain.
To serve, divide the noodles between bowls and ladle over the broth. You may have extra broth, which is why it’s good to cook it separately. Serve with any extra or desired toppings. Note: if you are adding tofu, I’d go ahead and add this when the broth is simmering.
Note: If you are making the noodles from scratch as opposite, see instructions for making your own kansui. The kansui is just baked baking powder, very simple, but it does take an hour to cook in the oven, so make sure you’re prepped. You’ll also need to leave the noodle dough to rest for an hour, so make sure you allow time for this. You can make the broth while the noodle dough is resting.
Waste tips: This broth can easily be made in a larger batch and put into the fridge or freezer. It’s a great base to add to. Occasionally I’ll add other vegetables if I fancy a more veggie-heavy ramen. Using cabbage of course is not traditional, but often pak choy and Asian-type vegetables are imported and not seasonal, so here you can achieve a similar taste with a seasonal vegetable. Making your own noodles is a relatively lengthy process, but definitely worth it. You can very easily double or multiply the quantities to make more. They keep well in the fridge for about 3–5 days and can also be frozen. I would recommend making sure they are well floured if you are putting them into the fridge or freezing them, to help prevent them sticking. The best thing about the noodles is that the dough can double up as pasta. See pages 186 and 216 for a few pasta ideas you could use with these noodles.
HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
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Reviews 4.5
Total Time 45 minutes
Category appetizer
Calories 264 calorie per serving
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Total Time 45 minutes
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Calories 890 kcal per serving
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