Spicy Miso Ramen w Fresh Homemade Noodles Quick and Easy #stayhome #withme
13.6 هزار بار بازدید -
4 سال پیش
-
Thank you for stopping by
Thank you for stopping by @cheftuan I really appreciate it. Today I have a quick and easy yet incredibly delicious Spicy Miso Ramen broth along with an easier than you think ramen dough recipe. The broth itself won't take more than 20 mins of actual cooking time. And if you have ever made fresh pasta at home, well you already know the technique to making amazing fresh ramen noodles that will impress everyone!
There is a special ingredient (kansui) required to make these noodles and I will discuss more of it on the blog post https://cookingwithcheftuan.com/
Ramen Toppings: this is what I used, but feel free to customize it however you'd like.
2 tbsp corn
1 oz brown shimenji mushrooms
finely cut scallions
two 2x2 in squares of nori (dried seaweed)
ramen egg (recipe below)
2 stalks of blanched baby gailan (Chinese broccoli)
Spicy Ramen Broth (1 serving):
3 oz ground pork
1 large garlic clove (use more if you like) grated or finely minced
1 knob of ginger, a little larger than garlic clove, grated or finely minced
1 tbsp white miso (can also use Red Miso or combination of both)
1 tbsp chili garlic paste aka Toban Djan (look in Asian markets)
1 tbsp sesame oil
1 scallion or green onion, finely sliced (use entire stalk)
2 C chicken broth (that's what I used, you can use anything you'd like)
1 tbsp fish sauce
1 tbsp soy sauce
black pepper, no need for salt, there's already enough
Ramen Egg: 4 eggs
4 large eggs (boil for exactly 7 mins, then shock in ice bath)
Marinade:
3/4 C mirin
1/4 C soy sauce (I used low sodium)
1/4 C dark soy sauce (if you don't have, add another 1/4 of soy sauce +1 tbsp of sugar)
Ramen Noodle Dough:
420 g bread flour (highly recommended)
1 C hot water
2 tbsp Kansui
1 tsp salt
There is a special ingredient (kansui) required to make these noodles and I will discuss more of it on the blog post https://cookingwithcheftuan.com/
Ramen Toppings: this is what I used, but feel free to customize it however you'd like.
2 tbsp corn
1 oz brown shimenji mushrooms
finely cut scallions
two 2x2 in squares of nori (dried seaweed)
ramen egg (recipe below)
2 stalks of blanched baby gailan (Chinese broccoli)
Spicy Ramen Broth (1 serving):
3 oz ground pork
1 large garlic clove (use more if you like) grated or finely minced
1 knob of ginger, a little larger than garlic clove, grated or finely minced
1 tbsp white miso (can also use Red Miso or combination of both)
1 tbsp chili garlic paste aka Toban Djan (look in Asian markets)
1 tbsp sesame oil
1 scallion or green onion, finely sliced (use entire stalk)
2 C chicken broth (that's what I used, you can use anything you'd like)
1 tbsp fish sauce
1 tbsp soy sauce
black pepper, no need for salt, there's already enough
Ramen Egg: 4 eggs
4 large eggs (boil for exactly 7 mins, then shock in ice bath)
Marinade:
3/4 C mirin
1/4 C soy sauce (I used low sodium)
1/4 C dark soy sauce (if you don't have, add another 1/4 of soy sauce +1 tbsp of sugar)
Ramen Noodle Dough:
420 g bread flour (highly recommended)
1 C hot water
2 tbsp Kansui
1 tsp salt
4 سال پیش
در تاریخ 1399/02/29 منتشر شده
است.
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