Best 2 Basic Ramen Broth Recipes
Ramen, a delectable Japanese noodle soup, has captivated taste buds worldwide with its savory broth, springy noodles, and an array of colorful toppings. Originating from China, ramen has evolved into a beloved dish in Japan, boasting regional variations and countless flavor combinations. This article presents three distinct ramen broth recipes that cater to various palates.
1. **Classic Chicken Ramen Broth:**
Dive into the heart of ramen with this traditional chicken broth recipe. Perfectly balanced and packed with umami, this broth forms the foundation of many popular ramen styles.
2. **Savory Miso Ramen Broth:**
Experience the rich and earthy flavors of miso in this unique ramen broth. Made with fermented soybeans, miso adds a depth of flavor that pairs wonderfully with various toppings and noodles.
3. **Spicy Tonkotsu Ramen Broth:**
Indulge in the bold and fiery taste of tonkotsu ramen broth. Simmered for hours with pork bones, this broth delivers a creamy, flavorful, and slightly spicy kick that will leave you craving more.
Whether you're a ramen enthusiast or just starting your culinary journey, these three ramen broth recipes offer a delicious and customizable experience. So, gather your ingredients, prepare your taste buds, and let's embark on a ramen-making adventure!
BASIC RAMEN BROTH # 1
Ramen noodles are great! They taste good, are quick to fix, inexpensive, nutritious, filling, and go well with almost any other food. The only thing wrong with them is the 'flavor pack'. Each package of Ramen is two servings so each of the two servings contains 800 mg of sodium. That's 33% of what even optimists say is allowable. Enter one of my heros, Ron Konzak ('The Book of Ramen', where I shamelessy stole this recipe.) Give this broth mix a try, you'll never use another 'flavor pack'. If you're like Me you will feel a bit guilty about dumping the unused 'flavor packs' in the landfill but it's better than eating the stuff.
Provided by Pierre Dance
Categories Low Cholesterol
Time 8m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 4 ingredients well.
- Add to the noodles at the time the 'flavor pack' is called for.
- If you're using Miso, DO NOT boil it! add it just before serving. Mix well. Boiling Miso kills it's vital nutrients.
- If you're using Korean Black Bean Paste, add at the same time as the broth mix.Mix well.
Nutrition Facts : Calories 8.8, Sodium 516.8, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 1.1
BASIC RAMEN BROTH # 2
I'm a great fan of Ramen and not just for a quick lunch either. I make it into soups, stews, casseroles and a dozen other groups of dishes. As a side dish to a stir fry it's hard to beat. The bad part of Ramen is the 'flavor pack'. They're 92% to 96% sodium, depending on the particular 'flavor'. Here is yet another alternative that's a lot lower in sodium and much better tasting. It's from 'The Book of Ramen' by Ron Konzak. (Does giving the author a plug make the recipe any less stolen?)
Provided by Pierre Dance
Categories Low Cholesterol
Time 8m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Powder the Shittake mushroon in a blender.
- Mix well the first 6 ingredients.
- Put the broth mix and 1 piece of Kombu (dried kelp) into the recipe when the 'flavor pack' is called for.(I couldn't get the automatic computer editor at Recipezaar to accept the word, Kombu, in the ingredients column.).
- Vital, remove the Kombu as soon as the broth starts to boil or it will get strong and bitter.
- If you're using Miso, add it just before serving. Mix well.
- DO NOT boil Miso, that kills it's vital enzymes.
- If you're using Korean Black Bean Paste, add it with the broth mix. Mix well.
Nutrition Facts : Calories 13.4, Fat 0.1, Sodium 504.5, Carbohydrate 2.2, Fiber 0.5, Sugar 0.5, Protein 1.4
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the broth will taste. If possible, use homemade chicken or pork stock instead of store-bought.
- Don't overcrowd the pot: When adding the aromatics and vegetables to the pot, make sure not to overcrowd it. This will prevent the broth from becoming cloudy.
- Simmer for at least 1 hour: The longer you simmer the broth, the more flavorful it will become. Simmer for at least 1 hour, or up to 24 hours for a richer flavor.
- Strain the broth: After simmering, strain the broth through a fine-mesh sieve or cheesecloth to remove any solids.
- Season to taste: Once the broth is strained, season it with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or ginger powder.
- Store the broth properly: Ramen broth can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Making ramen broth at home is a rewarding experience that can result in a delicious and versatile ingredient. By following these simple tips, you can create a flavorful broth that can be used in a variety of dishes, from ramen to soups and stews. Experiment with different ingredients and techniques to find the perfect broth for your taste.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
