Food is amazing when you give it a little time and have patience. Ramen broth, traditionally made with rendering pork and marrow, is complex. You want to smell certain aromatic notes, taste spices, taste a little sweetness, and discover new flavors within the broth. Here is my second take on ramen broth. You can use this broth for any type of noodles, rice, etc. I used ramen egg noodles. Fresh is best. Use what you have, and most importantly, what you love the most.
Ingredients for broth:
1 gallon vegetable stock (not broth)
Kombu seaweed
1/2 Cup Roasted Green Tea (you can buy these in ready to use baggies)
1/2 Bulb Garlic
Star Anise
Coriander Seeds
Cinnamon Stick
1 Serrano Chile (add more if you like it spicy)
1/4 Cup Fresh Ginger
Bring your stock to a boil, and lower it down to a simmer. Simmer for 3 hours.
Strain ingredients out. Strain again. You want your stock to be nice and gem like.
Add back into cleaned out stock pot, and simmer, and now season with sea salt. Season to personal preference.
Broth should remind you of the earth and the sea. It should be aromatic with bright coriander, and a little deep with star anise and cinnamon. It should be rounded out and lightened thanks to the garlic and ginger.
In a separate pot, bring water seasoned with salt to a boil. Remember, when boiling noodles or pasta, your water should be salty like the sea. This is going to bring out the flavors of your pasta, which will round out your entire dish.
Cook them until they're a little under cooked. Add them to your bowl, and ladle in hot broth. Top with anything you prefer. I kept it simple with a fried chicken egg, scallions and pickled radish. A fried egg of duck, chicken, or quail is fun, and popping the yolk will give you a nice, rich broth.
Pickled Radish:
1/2 Cup Rice Wine Vinegar
1/4 Cup Water
2 TBS Sugar
1 tsp Salt
Bring pickling liquid to a boil. Please make sure your kitchen is well ventilated, and windows are open. Pickling can be overwhelming, and can choke you out! lol
Thinly slice raw radishes. Carefully use a mandolin, or the first 1/3 portion of your chef's knife. Be careful when making thin slices, and always take your time. If you aren't a professional cook, please do not get over enthusiastic about speed. Focus on precision. Always take your time, and remember to tuck in your guiding hand (hand you aren't cutting with) into the form of a claw to protect your fingers!!
When pickling liquid is cooled down to room temperature, add in your radishes. Do not add in hot liquid. This will only cook your radishes, and closing a container with hot food is not safe or recommended. Always let food cool down before placing a lid over it.
Refrigerate over night. They will be sharp, sweet, tangy and earthy.
What are your favorite ingredients when topping off ramen?
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