Best Ramen Recipe | homemade ramen
Makingramenfromscratchisprettydarnelaborate.Itcanbeamultidayaffair,andifyousimplydon’thavetimeforit,itcanseemveryintimidating.(No,we’renotmakingourownnoodlesthistimearound...I’mtakingiteasyonyoufornow.)Ourshoyuramenrecipecallsformakingfourimportantcomponents:dashiandtareforthesoupbase,andnitamagoandchashuasshowstoppingtoppings.Youcancertainlyeatadecentbowlofnoodleswithoutoneortwooftheseplayers,butmanohman,magichappenswhentheyallcometogetherinonebite.Fearnot:Yourpatiencewillberewarded. Dashi ...
Making ramen from scratch is pretty darn elaborate. It can be a multiday affair, and if you simply don’t have time for it, it can seem very intimidating. (No, we’re not making our own noodles this time around...I’m taking it easy on you for now.) Our shoyu ramen recipe calls for making four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings. You can certainly eat a decent bowl of noodles without one or two of these players, but man oh man, magic happens when they all come together in one bite. Fear not: Your patience will be rewarded.
Dashi A simple, clear stock usually made with kombu (kelp) and katsuobushi (dried fish shavings, aka bonito flakes). Making this takes just minutes because we don’t want to over-extract the intense flavors of these umami-rich ingredients, but if you need an even quicker version, many stores today carry an instant powder variety called Hon Dashi[1]: Just add ...