Questions tagged [ramen]
The ramen tag has no usage guidance.
24
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How can I make my Tonkotsu broth less fatty?
I sometimes make a Tonkotsu broth for Ramen, but whenever I do, it seems to turn out very fatty (and basically tastes like gravy). It's so fatty you can feel the fat all over your lips after eating a ...
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What kind of cooking method was used for the chicken in my ramen?
A few months ago, at a very good Asian restaurant, I had ramen with chicken in it. The chicken was cut in small "flakes" (around 2cmx1cm rectangles and really thin), was super juicy, tender ...
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Kansui powder to Kansui liquid (Koon Chun) conversion?
I was curious if you could help me figure out the proper conversion from Kansui powder to Kansui liquid (Koon Chun bottle). Interestingly enough, I have a bottle of the liquid but almost any and all ...
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Pork vs chicken ramen
I frequent a place that makes thick tonkotsu (pork based) ramen, so that is my point of reference. But I recently tried a new place that only makes chicken based broths and, for the same size bowl, I ...
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How to bake baking soda to produce sodium carbonate?
I'd like to make sodium carbonate for ramen noodles. The instructions on the web however vary greatly. One source says to bake baking soda at 350 degrees for 2-5 hours. Others say 250 degrees for an ...
user50726
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Would freezing ruin an emulsified broth like tonkotsu?
I've developed something of an obsession with ramen lately. Tonkotsu ramen has a pork broth base, which is made with blanched pork bones left at a rolling boil for around 12 hours. Its creamy texture ...
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Ratios for making Dashi from Kombu and Katsuobushi
Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is ...
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Alkaline ramen noodles shelf life in uncooked state
I do make alkaline noodles by myself in our restaurant. David Chang suggests to mellow-stop the alcalic reaction to add citric acid. I dont have a good experience with it. The character of the dough ...
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Ramen Broth Varieties
I'm trying to gain some variety to my ramen by producing different types of broth. Mostly veggie based, however I'm open to other ideas. I have one type of ramen broth that we like but so far every ...
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Broth or stock?
I’m in the finishing stage of making my tonkatsu soup base for ramen, and I’m very pleased with the results! But I’m wondering, is it a stock, or a broth?
Stocks are made with bones, and broths are ...
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Why don't instant noodles ooze oil
If instant noodles have been prepared by flash frying noodles, why are they not oily? Why don't you get any oil on your hands when you hold a "cake" of dry noodles?
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DIY Pot Noodle safe ingredients
I'm looking to make some of these DIY pot noodles or "pot ramen" or whatever folk might call them. I've got a load of ideas for what to put in them but no idea how safe it will be to eat given the ...
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Why should I bake baking soda for making ramen noodles?
I see this recipe for ramen noodles ("alkaline noodles") that says to use bicarb / baking soda that is baked in a very slow oven for an hour (250F / 120C) before incorporating into the noodle dough. ...
- 2,831
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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 ...
- 31
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
user9141
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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 ...
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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 -...
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