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9
votes
3answers
14k views

Does dumping the water from boiling ramen noodles reduce the fat content much?

I enjoy eating ramen noodles cooked in the microwave at work. I've already learned to toss the sodium seasoning packet to avoid the salt, but I notice the noodles themselves have lots of fat and much ...
7
votes
2answers
886 views

How can I recreate the flavour of instant ramen without the salt?

I am looking to make my own instant ramen soup - nothing complicated, but there must be a way to duplicate the instant variety without all the salt. I've played with combinations of dried onions + no ...
5
votes
1answer
665 views

Tsukemen ramen broth/soup

I have tried the Tsukemen type ramen a few times and I find it fascinating. I want to be able to make it myself. My questions is: How exactly is it made? Is it made by simply reducing other ramen ...
4
votes
7answers
8k views

What's the best way to strain stock?

I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go about doing this. I've previously laid ...
4
votes
4answers
2k views

Do fresh ramen noodles come in a curly form, or only instant?

Put another way, if I am served curly ramen noodles in a restaurant or for take-out, does that mean they are necessarily instant noodles? If there are fresh noodles that are curly, can someone provide ...
3
votes
1answer
102 views

Using sauce as a soup base

I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I have on hand work for this (just an ...
3
votes
1answer
380 views

Cooking Ramen noodles in broth or not?

I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated ...
2
votes
3answers
89 views

Can I slow cook in short intervals?

I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering whether the same effect - breaking down ...
2
votes
5answers
11k views

Ramen with Egg :: Screwed Up Something

I was using some variant Veg. Ramen Noodles (The one with the noodle brick and the TasteMaker) and wished to add some "real" protein in the form of egg. I cooked the Ramen as follows: I got the ...
2
votes
1answer
119 views

Oil in Ramen broth

Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go with the ramen. I know of toasted sesame oil and ...
2
votes
1answer
182 views

What should I look for when buying a ramen bowl?

I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that ...