Home made ramen noodles

[ouch]

Having mastered perfect ramen broth (no, really!) I have decided to enter phase two and make my own home made ramen noodles from scratch. I picked up one of the secret ingredients




and now humbly ask for any tips you may have. Type of flour? Pitfalls? Ratios?

If you see a WTB for a left handed menkiri in the next few weeks, you'll know I completely lost my mind.

 

[craig87c]

The only advice I have is that you need someone to test out your broth and noodles..

 

[john parker]

Is there/will there be a link to the perfect ramen broth???

 

[JeremySeattle]

Please post your broth recipe!

-J

 

[ouch]

Ramen broth is easy.

Cover a piece of kombu with cold water (you may first wipe it with a damp towel, but don't rinse it completely). You can either soak it overnight or bring it to a bare simmer for a half hour. Remove. Add a goodly amount of dried ****ake mushrooms and simmer for an hour. Meanwhile, roast pork neck bones in a hot oven for an hour until they start to crisp. Remove mushrooms from pot (save for reuse) and add neckbones with accumulated fond. Add chicken pieces (backs, wings, bones), carrots and onions and simmer for many hours. Strain.

This broth is good alone, but may be enriched with tare (roasted chicken bones simmered in soy sauce and mirin then reduced), soy, sesame oil, or whatever you prefer to add.

I prefer the above recipe to this one, narrated by David Berkowitz's next door neighbor's dog.

 

[Sullybob]

I've wanted to make my own Ramen noodles for a few years and I've been on the lookout for potassium carbonate and sodium bicarbonate. I've never found it and I haven't been desperate enough to ordered it online (yet).

Please you take pictures of the process and report back.