In This Most: Everything You Need For Homemade Ramen
Step by Step Overview:
To begin, fill a large soup pot or saucepan with the minced garlic, sliced scallions, grated fresh ginger, cooking fat, and sriracha:
Simmer over medium-high or medium heat for about one minute, or until the garlic smells fragrant but not burnt, and the scallions have softened. These ingredients make for a really flavorful soup.
Then add chicken stock (or broth) and beef stock:
I like to add a combination of the two broths because it prevents the soup’s flavor from being too overpowering, as I discuss in the full video below. The mix gives a really nice flavor.
When I conducted a taste test comparing various brands of chicken broth, I discovered some startling discrepancies. Since you’re not using the entire bird to make the broth, a good broth is essential to the dish’s overall deliciousness. My personal favorites are Imagine and Swanson, but you might want to conduct your own taste test using the products that your neighborhood supermarket has to offer.
I also suggest figuring out whether you like stock or broth better. Despite the widespread belief that they are interchangeable, they are not. Generally speaking, stocks are made more with bones than with meat, resulting in a different kind of mouthfeel in broths. Either will work here, it’s just personal preference.
Next, add soy sauce and fish sauce to the pot:
These are the unidentified components that add complexity and depth of flavor to the rich broth.
When the noodles are al dente, add the ramen noodles and eggs, if using, and cook for three minutes.
Add extra green onions or any other toppings you like to the ramen noodle soup before serving. If you like, you can increase the aroma by adding a teaspoon of sesame or chili oil.
Some more of my favorite soups are Slow Cooker White Chicken Chili, Carrot Coconut Soup, and Quick Chicken Noodle Soup. Enjoy, my friends! If you need more help, here’s a video that walks you through making the ramen soup.
Add the sliced mushrooms to the aromatics at the start. Both shiitake and maitake, sometimes known as “hen of the woods,” mushrooms are excellent.
Vegetables: Combine the aromatics at the start with thinly sliced baby bok choy or any other vegetable that cooks quickly.
The Classic Packaged Ramen, Reimagined
There is a time and a place for a big warm pot of ramen noodles, complete with the ramen seasoning packet (I know, controversial opinion alert!). That would be around 2007 for me, curled up on the couch at home after a sick day at work or sitting on the floor of a tiny dorm room with millions of Christmas lights strung up for no apparent reason, when that extra-salty broth hits the spot.
However, I want to try to convince you to use this recipe to take packaged ramen to a whole new level. That is the way to go, says Adult Me, when you can make your own delicious broth in 20 minutes that is light, delicate, and flavorful in a way that emphasizes fresh vegetables.
If you are looking for homemade ramen noodles, here is a great recipe for the ramen noodles made from scratch.
