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
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JOHN KISS OFFICIAL
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover chicken bones.
Zubair Abbas
[email protected]This recipe is a lifesaver! I used to spend hours making ramen broth from scratch. Now I just use this recipe and it's just as good.
Rj Redwan Raj
[email protected]I love this recipe! The broth is so flavorful and rich. I've used it to make ramen, pho, and even udon soup.
Aouichi Tasnim
[email protected]This is my go-to recipe for ramen broth. It's quick and easy to make, and it always turns out delicious.
Samuel Manamela
[email protected]I'm a vegetarian, so I made this broth with vegetable broth instead of chicken broth. It turned out great!
Mb Sovuj
[email protected]I've made this broth several times now and it's always a hit. My friends and family love it!
Marta Orellana Fernandez
[email protected]This recipe is a great starting point for making your own ramen broth. I like to add a few extra ingredients, like ginger and garlic, to give it a more complex flavor.
Usman Usmanali
[email protected]I followed the recipe exactly and my broth turned out bland and watery. I'm not sure what went wrong.
janga Bam
[email protected]This is the best ramen broth I've ever had! It's so easy to make and it tastes like it came from a restaurant. I highly recommend this recipe.
rfqh
[email protected]I'm not a big fan of ramen, but I decided to give this recipe a try. I was pleasantly surprised! The broth is rich and flavorful, and the noodles are cooked perfectly. I'll definitely be making this again.
Penny Ncube
[email protected]This ramen broth recipe is a keeper! It's so easy to make and the flavor is incredible. I used it to make a delicious bowl of ramen with all my favorite toppings. My family loved it!