Thread 21655580

How do you make ramen? Which noodles? Which vegetables? I'm bad at cooking and would like a quick foolproof recipe that will still manage to impress my family. Bonus points if it has a whiff of an authentic japanese hole in the wall ramen place but I can go for something different as long as it's good

>>21655580 (OP)
If for real ramen's out of your league
Just buy some nice package ramen, add an egg and some fish cakes or tofu or whatever and call it a day

>>21655580 (OP)
>Bonus points if it has a whiff of an authentic japanese hole in the wall ramen place
So you want it to smell like frozen noodles and piss

>>21655580 (OP)
>How do you make ramen?
Add hot water
>Which noodles? Which vegetables?
These

>>21655584
That's basically the level I'm at, maybe frying some garlic for the broth or something. I thought maybe a specific brand of noodles would elevate it
>>21655586
Obviously I need things pertaining to the dish, not enough time to get that stained piss decor going
>>21655590
I guess, it should just feel like a bit more effort since I'm serving others, something like this would probably work if I add the right veggies and an egg

>>21655580 (OP)
focus on a rich broth and chewy noodles before anything else, it will help carry the rest of the ingredients. miso broth is a lot easier to make than a pork bone broth or one of the other types of broth commonly used. shaved bonito helps add a lot of flavor. and the seaweed strips are more important than you think as a flavor contrast to the other fatty ingredients.

>>21655610
This sounds really good but it depends on how well-stocked my local asian store is, I'll guess I'll have to take a look before deciding.

Just put the noodles in the water little bro

>>21655604
Nongshim Ramyun is a real step up and generally available at white people grocers
Buldak is another popular one

https://www.justonecookbook.com/tantanmen/
this is a good start, plus using soy milk as a pork bone broth substitute is pretty awesome
>inb4 soy
fuck off, it taste good

>>21655633
I've actually made ramen with both, first time it was pretty good, the second time it was so bad it made me never want to make ramen again, feeling like I would have to rethink the entire approach to even get something edible. I don't remember how I did it, but it was those two brands, the first time I mixed them, the second time I did only nongshim thinking it'd be better. Not sure if that counts as a broth tho, only the spice packets and a boullion cube
>>21655631
I wish it was that simple

>>21655640
Well then if you can find it try Nissin Raoh, when they introduced it they originally served it from a popup restaurant and with the extra egg/meat/fish cake and some chili oil and seaweed they convinced a ton of people it was "real" not instant ramen

>>21655644
This is actually perfect, will try this with some veggies+egg and if it works I might try to more involved recipes

>>21655580 (OP)
Look up Ramen Lord's Book of Ramem googledoc. It's gonna be too much work for you lil bro, just add egg to shin raymun.

>>21655740
and a slice of american cheese

>buy frozen stir fry veggies
>fry em up
>add to one of the better ramens such as those suggested here >>21655633

>>21655580 (OP)
Depends, sometimes I make the most basic college-ass instant shit and sometimes I make my own broth and noodles if I have the time and am in the mood.
>quick foolproof recipe that will still manage to impress my family
broth + miso (I prefer red but white is fine too)
Maybe you could try boiling noodles in water with a little baking soda to mimic kansui noodles too (they stay firm better in the broth) but I've never tried that way myself so I can't really vouch for that

I have spent 6 months making ramen. From the noodles, to the tare, the aroma oil, and the toppings. Just remember, its a fancy chicken soup. Make a chicken broth cook it with a plain water canned sardine and a sack of mushrooms, add some soy sauce, some oil you have fried a bit of chicken skin in and garlic (just a little bit), a couple drops of sesame oil.
Learn how to plate the noodles in the soup. Typically you want about 300mL of soup and then the noodles to create a platform for the toppings.
For toppings I recommend blanched spinach, toasted corn that has a little bit of bbq sauce on it. A couple slices of button mushrooms (quickly browned on each side), Charshui (if possible).
And of course the tamago! (egg)
I don't know about saucing the egg but to make a good soft-hard boiled egg follow my directions:
Always make an extra egg for quality control/ incase one breaks. Fill up a pot with at least a cup of water per egg. Make sure that when you place the eggs in the water the water covers them.
As you bring the water to a boil, pierce the fat wide bottom end of the egg with a thumb tack.
Using a slotted spoon dunk the eggs in to the water in and out for 6 seconds. Then gently lower into the water.
Start the timer immediately without delay for 6 minutes and 45 seconds. (If using that day, if refrigerated 6 minutes 40 seconds, with an 8 second walk to the sink is ok)
When the time goes off, take the pot off the stove and walk it over to the sink where you have cold water already running. Take ten seconds to do this task.
After the ten seconds have elapsed pour out the hot water from the pot while flooding it with cold water from the tap. Do this multiple times for 30-40 seconds. Let sit in a full pot of cold water for a minute. Run the tap again and peel the shells off under the running cold water. You may now store the eggs in a ziplock bag in the fridge for later use.

>>21655580 (OP)
Just go to Japan and buy these ramen at the supermarket to enjoy the authentic taste.
One bag $2.6

>>21655580 (OP)
i like sapporo ichiban, most things sold by Nissin are good, and the korean ones can be nice as well
fresh veggies, meat(i like thinly sliced pork or beef), and marinated soft boiled eggs are all easy ways to beef things up
bamboo shoots and green onions are always good, blanched bean sprouts are nice
broth can go a lot of ways but i suggest either using an actual stock and seasonings, or going partial flavor packet and partially soy sauce or miso

>>21655633
>Buldak
That is barely edible as-is. Even non-red or black ones. The noodles are great, but the sauce is just capsaicin and not fun to eat.

>>21655753
I actually got myself a Carbonara Buldak, followed a recipe to the point where you need to remove all water but 8 spoons. Done that, added (half of the packet) spices and base, MILK and GRATED CHEESE and it was pretty good.

>>21656637
didn't read

>>21655580 (OP)
got a couple different bags of this frozen ramen from the store near me (about 4 bucks a package with two servings in each so a bit pricey) but its pretty good. Usually I'm not very impressed with the quality of japanese instant ramen vs korean ramyeon.

>>21655580 (OP)
>will still manage to impress my family.
Nagoya style is where your research will start

>>21655580 (OP)
just use instant. making it all from scratch is too time-consuming, focus on preparing the meat and vegetables well and it'll be really good instead of being some lazy hikki meal

>>21655580 (OP)
You reminded me about a video "World-class ramen with Walmart ingredients". I watched it again and came to the conclusion that fuck making ramen from scratch.

>>21657129
https://www.youtube.com/watch?v=MC8wNcvIGh4
It was very interesting.
It resembled the preparation of Japan's old-style, slightly luxurious ramen broth (using pork bones, chicken, chicken feet, etc.).
Additionally, after briefly rinsing the pork bones in hot water, you can further remove blood and impurities under running water, then grill them in the oven before use.
This cooking method, similar to French fond de boeuf, reduces the gaminess even more.

Also, letting the tare mature for about two weeks after making it would mellow the saltiness and improve it further.

Combining this broth with a separate broth made from kombu and bonito flakes brings it closer to the Japanese style.
The key to ramen broth made from kombu and bonito flakes, unlike miso soup, is to make it quite concentrated.

>>21655580 (OP)
Try a bit of egg. Scrambled works pretty well.

>>21657288
Adding this makes it even tastier.
https://www.youtube.com/watch?v=2hvQFxZBTVY

>>21657255
This is pretty ideal actually, it's a bit more work but it's stuff that I can get and it's clearly laid out. The spaghetti>noodles transformation is interesting, had no idea that that was possible, anyone with experience who can tell how accurate it is? Or, why would it be any better than the noodles you can already buy. Are there just specific brands of pasta that you can transform into noodles?

>>21657324
The trick is to use a generous amount of oil.

>>21657330
Isn't it about shelf life and availability?
Sometimes they have a better texture than ramen noodles you can find at Asian supermarkets.
However, while it wasn't mentioned in that video, I find the distinctive smell a bit off-putting.
I recommend rinsing them in hot water after boiling.

>>21657334
I've actually never tried doing anything with fresh noodles but I just assumed that the ones you could buy would be good enough, I still don't quite get the benefit of making your own out of spaghetti

>>21657350
Ramen noodles come in many varieties beyond just shape, including differences in moisture content and aging.
He probably used spaghetti because he couldn't find any store-bought noodles with the right thickness to pair well with his homemade broth.
Plus, his personal texture preferences likely played a role too.

>>21656637
did read

>>21655580 (OP)
Here you are, my son, courtesy of your friends here at 4chan

>>21656637
Just realised my advice has a couple errors that could make it hard to read. Only use one sardine or even half of one. Add it in the sack with the mushrooms. You want to simmer the soup for a long time as you want any "fishiness" to dissipate. Most people aren't ready for that. It's more difficult to overdo the mushroom. You can eyeball it :) Try making it once for yourself.

When I say make sure the eggs will be fully submerged, I mean the first time you follow the directions for a partciular pot and a certain number of eggs, while the water is cold, check, then remove the eggs before starting a gently rolling boil. Then re-add the eggs once the water is boiling.
The advantage of this method is that it will get you perfect soft/hard boiled eggs for ramen even if you are using an unfamiliar pot, gas/electric range, elevation, etc.
Thank you.

>>21657620
Oh and my very last post and secret...Just add straight MSG.

>>21657711
What about the kombu to make the broth?

>>21658313
Since kombu is expensive and difficult to handle, it's better to use this instead.

>>21655580 (OP)
https://www.youtube.com/watch?v=yfEUwNQTXwU

>>21658313
You can. And I've tried that, fish flakes, organic free range chicken, local ginger and ginger from Peru, shiitake, free range eggs, etc. etc. Just getting the most expensive of everything doesn't work. It's a symphony of fat, texture, salt and protein. Stand on the shoulders of giants who have done the work for you.
https://files.catbox.moe/dwi0k3.pdf
The book of ramen. (A bit too deep, but a great read)

Look, make a good chicken soup. Use decent noodles if available. Use an aroma oil (fat and hopefully garlic, sesame seeds and oil is ok... I suppose).
Make a few neat toppings without going crazy on them. The egg, the meat, some carrot that has been julienned or spinach blanched, or green onions sliced fancy.

>>21655610
>chewy noodles
You'd be surprised how this simple ingredient not being used can ruin a ramen. I've been to some cheaper ramen places in Japan that used other styles of noodles and I almost threw up a couple times. I didn't think the noodles were all that important until that experience.

>>21659355
>I almost threw up a couple times
Being a bit dramatic are we

this is THE best pack ramen on the market. I have tried them all. This one is expensive but tastes damn near close to a restaurant ramen if you cook it exactly as they instruct.

I find a poached egg is way better in a ramen than a jammy hard boiled one. it's easier to eat with the noodles and you get a nice yolk to break

The process of boiling the soup is too much for making one serving of ramen, so please invite us to the party.

>>21660018
You can freeze the ramen stock for a long time.

>>21655633
If you're paying buldak prices, get something like Shin ramyun instead so it's at least edible.

>>21659984
>artificial flavor is the most authentic
you can fuck right off, I ain't trying to listen to your gibberjabber

Why don't they sell concentrated ramen broth in America?
>Dilute with hot water or another broth to 3 to 10 times the original volume.
This stuff could probably fool customers if you opened a restaurant.

Search term
>ラーメンスープ 1.8L 業務用

>>21655650
Will try this this friday, nissin raoh+tofu+shitake+scallions+nori+sesame oil+butter+egg. Will update you on how well it went