As announced in my previous post about the meaning food and fire have to our family, we are happy to share our first recipe of this series: Homemade ramen.
Find below the recipe we used from a card box called Ramen 101 by Deborah Kaloper.
CHICKEN, PORK AND VEGETABLE STOCK
Makes 2 litres (8 cups)
1 kg (2 b 3 02) chicken wings
1 kg (2 lb 3 oz) chicken necks
1 kg (2 lb 3 oz) pork bones
2 onions, quartered
1 carrot, quartered
1 leek, quartered
4 dried shiitake mushrooms
6 garlic cloves, smashed
1 teaspoon black peppercorns
30 g (1 oz) ginger, chopped
MISO TARE
100 g (1/3 cup) white miso paste
100 g (1/3 cup) red miso paste
3 garlic cloves, finely grated
2 teaspoons mirin
1 teaspoon toasted sesame oil
Pinch of ground white pepper
1 teaspoon tahini (optional)
To make the stock:
Place the chicken and pork bones in a stockpot. Cover with water and bring to a boil. Blanch for 10-15 minutes, then drain and discard the liquid. Rinse and scrub the bones, transfer to a clean stockpot, and add the remaining ingredients.
Cover with 4.5 liters (4% quarts) water, bring to a boil, and skim the surface. Reduce the heat, cover, and simmer for 2 to 2.5 hours until reduced to about 2 liters (8 cups) of liquid. Strain and discard the solids. Leave to cool, then refrigerate. Leftover stock will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
To make the tare
Whisk the ingredients in a small bowl to combine. The tare will keep in the fridge for up to 5 days.
To make the broth
Combine 800 ml (27 fl oz) of the stock with the tare and fat in a saucepan and bring to a simmer, whisking.
Cook the noodles as you would normally do, add the broth and your favorite toppings and that's it.
Enjoy!
Share this post