Non-instant ramen is almost synonymous with high effort. A properly prepared tonkotsu is indeed worth the wait, either in lines outside an Ippudo, or in hours spent steeping pork trotters and chicken carcass. I'd like to offer a mid-ground between rehydrating deep fried instant noodle patties, and devoting 5+ hrs to "do it proper".amazon, if you don't have access to Asian groceries nearby. It is cheaper in store, but one bottle is enough to make literally 100lb of ramen. It's worth not baking your own baking soda and settle for subpar effect 100 times.
Now unlike the noodle ingredients, the soup is where you have a huge amount of leeway. A classic bowl of Japanese-style ramen soup just requires 3 components: tare, broth, and oil. Tare is the savory sauce, usually soy sauce or miso-based, that adds depth to the otherwise light broth, which is a clear soup made out of chicken or pork bones. Aromatic oil (often with garlic, scallion, or chili) is the finishing touch that really highlights the dish. I made a simple tare with soy, sake, mirin, and instant dash powder. For the broth and oil I simply used store bought chicken broth and garlic oil. Feel free to home-make everything, but the quick soup fits the book too, and for a weekday dinner the store bought stuff is plenty good. The noodle is the star. It's ok to keep everything else simple.
for the noodles: (enough for 3~4 servings)
- 2 cup flour, tightly packed (300g)
- 1/2 cup hot water (120ml)
- 1 tsp salt
- 1 tsp kansui
tare: (for each bowl of noodles)
- 1 tsp instant dashi powder
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 portion tare
- 1 cup chicken broth
- 1 tsp garlic infused olive oil
- 2oz pancetta
- 1/2 tsp sugar
- tare for brushing
other suggested toppings:
- add salt and kansui to hot water.
- slowly pour water over flour while stirring. try to wet all the flour evenly.
- roughly form a dough with your hand; cover and let rest while you prepare some soup and toppings.
- combine soy sauce, mirin, sake, and instant dashi; microwave for 30 seconds to dissolve.
- sprinkle sugar over pancetta; torch or broil
until caramelized; brush with tare.
- cut some green onions for topping; soft boil some eggs if using.
- divide the dough in quarters. flatten each quarter and pass it through a pasta roller, on the thickest setting.
- tri-fold the dough roll it out again, repeat for ~3 times, or until the dough comes out smooth.
- reduce the thickness setting and pass the dough through again, until reaching desired thickness.
- pass the dough through pasta cutter.
- cook in boiled water for 2~3 min, until they float.
- while the noodle is cooking, microwave the chicken broth for 2 min, or until very hot.
- take out cooked noodles, rinse off surface starch in the sink.
- add tare, broth, oil, noodles, and toppings to the bowl. Enjoy!
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