Japanese Ramen (Shoyu/Miso base broth)

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Ready : 3  hrs [Prep : 10 mins † Cooking : 2 hrs 50 mins (All in simmering the soup]
Serve : Individual Helping
Generic : Boil/Simmering
Level : Easy
Idle : 2 hrs 50 mins Printable Recipe.


A Delicately Flavored  Bowl of Noodles in Light, Clear Broth 

Ramen” is a Japanese noodles soup dish. It consists of Chinese-style wheat noodles served in flavorful broth – often flavored with Soy sauce or Miso (Japanese fermented soybeans paste). While this can simply be a bowl of noodles in plain soup, the more luxurious version is often top with sliced braised pork (Chashu pork), flavored soft-boiled egg (Ajitsuke tamago), dried-seaweed (Nori), picked bamboo shoots (Menma), cured fish-cake (Narutomaki) and green onions. Seriously, the process of making a real bowl of authentic Ramen can be really complicated and painfully tedious. If U R interested, take a look at the preparation of a particular version here – Tonkotsu Ramen. And this is a pretty good guide of the regional Ramen of Japan. Here’s The Viand’s take on Japanese Ramen”, which is a much simplified version of Shoyu/Miso (Soy/Fermented bean paste) base broth.

IngredientS

MAIN :

  • Any Chinese-style wheat noodles is fine, example – Pan Mee.
  • Broth  – Any bones and the normal suspect variety of Vegetables. Here, The VianD has Chicken bones, a small piece of smashed Ginger, Cabbage, Onion, red Carrot, Scallion, Potatoes – all roughly chopped and Tung Choy (preserved Veges). And a piece of Pork Belly (not in pict.).

TOPPINGS :

  • Lots of finely sliced Scallion. (** Note : The VianD don’t have any of the traditional Japo toppings so The VainD came out with these, stuffs tat were dug out from the Fridge..LoL. **) Sliced Fish Cake, sliced Seafood Tofu, sliced Crab-stick, green Veges and flavored Pork belly.
  • Pork Belly Marinate – Light Soy (preferably Japanese Soy, Shoyu), cooking wine such as Mirin (Japo rice wine) or Shaoxing wine (Chinese rice wine), a pinch of Salt, Sugar and white pepper. All to Taste.

SEASONING :

  • Salt, Sugar, Miso paste, White pepper, a touch of Oyster sauce and a dash of Sesame oil and Mirin/Shaoxing wine.  All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

 

  • Step 1 : Start by bringing a pot of water to boil, add Chicken bones and Pork Belly, let it boil on high heat. Sieve of unwanted impurities on the surface (keep doing till clear).  Add the rest of Broth Ingredients and bring to boil. Turn heat to low and let it gentle simmer for at least 2-3 hrs or till everything kindda breakup. (** Important – After about an hr of simmering, fish out the Pork Belly to avoid over-cooked **) When done, sieve out everything and U should get a pot of light brownish clear soup. Add the Seasoning Ingredients. Set aside.
  • Step 2 : ** Note – Japanese Chashu (Pork Belly) is made by simmering rolled-up pork loin/belly in a sweet soy broth for several hours. The VianD came out with this simplified version..LoL After fishing out the Pork Belly from the broth, while it is still hot, add the Marinate Ingredients. Technically, it’s best to have the whole piece of Pork Belly submerge in the marinate liquid to ensure even marinating, but it will be too wasteful, so simply turn the meat occasionally. Set aside for at least an hr, or longer for better flavors.
  • Step 3 : When ready to serve, heat up a large pot of water till bubbling hot. Boil the Noodles till Al dente (when the Noodles floats to the top, its cooked). Over-cooked Noodles are bad noodles !!! Run over tap water to stop cooking and get rid of excess starch, drain really well. Reboil the broth. Place Noodles in bowl and add toppings and sliced Pork Belly. Drizzle a little Sesame oil. Adding boiling hot broth and ur bowl of “Japanese Ramen (Shoyu/Miso base broth)” is ready to be served hot immediately !!!

EnD
Copyright © 2014 The VianD · All Rights Reserved

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