How to Make Ramen Noodles
It’s hard to find someone who doesn’t like noodles. There are people who live on Ramen noodles. College students and young working professionals, for instance, stock on Ramen noodles the way others buy vegetables or fruits. They wouldn’t leave a supermarket without a dozen packs of this wonder food. Not only is it tasty, it’s also cheap and incredibly easy to make. To people who are always on the run and who can’t afford to spend too much on food, the Ramen noodles are a boon.
Though originally a Chinese creation, the Ramen noodles became a rage in Japan in the nineteenth century. In 1958, Momofuku Ando, founder of Nissin Foods invented the instant noodles. This started a revolution in the history of noodles and instant food and was even named the greatest Japanese invention in the twentieth century. Anyone could make noodles by just adding boiling water to the ready made noodles; the pack even included a sachet of flavouring.
It may be cheap and to us, it may be a fast food; but the noodles is the national dish of Japan. You can’t leave Tokyo without eating at a Ramen restaurant. Ramenyas or Ramen food joints are now a common sight everywhere in Europe and the United States. Ramen is not the noodles alone; it also includes a deep bowl of soup. Though it involves a little work, nothing can beat a bowl of homemade Ramen noodles with soup. Here’s a recipe that will take you through the process and give you a bowl of delicious hot Ramen.
You’ll need –
* Chicken neck and back – 4 lb
* Baby pork back ribs, quartered – 3 lb
* Leek – split into two – 1
* Sliced ginger – 1 oz
* Garlic – 4 cloves
* Water – 4 qts
* Cooking oil – 1 tbsp
* Soy sauce – ½ cup
* Kombu – 1 piece
* Pork shoulder butt – deboned, trimmed – 3.
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* Boiled fresh chuka noodles – 24 oz. If you’re using dried chukka soba, 16 oz will suffice
* Steamed baby spinach – 5 oz
* Julienned scallions – 2
* Nori (seaweed) – cut into 4 – 2 sheets
* Rice vinegar
* Japanese chilly powder
* Peeled boiled eggs -4
* Soak eggs in an equal mix of soy sauce and sweet rice wine for about an hour.
* Combine chicken, ribs, ginger, garlic, leek, water and soy sauce in a large saucepan and cook till it starts boiling.
* In another pan, heat the oil and cook the pork butt with salt till it browns. Transfer this to the broth saucepan. Let the broth bubble over low heat for about two hours. By this time the meat will get tender. Remove impurities that rise to the surface. Fish out the pork butt and ribs and keep them in the refrigerator. Separate the broth liquid and dispose the solids that still remain.
* Now combine the liquid with kombu in the saucepan and let it simmer for another hour and a half. When the broth cools down, keep it in the refrigerator overnight.