Ramen is considered by many to be the epitome of a “comfort dish.” What is there not to like about this mouthwatering combination of ramen noodles submerged in a flavorful and savoury broth?
Because it is packed with so many different flavorful ingredients, ramen is, in my opinion, one of the most comforting dishes out there. This dish is a traditional take on ramen, but with a modern twist! I have no doubt that it will appeal to you.
I usually make ramen with wheat noodles, but I thought it would be interesting to try it with rice noodles for a change. Wheat noodles are the traditional ingredient in ramen, but I wanted to try making it with rice noodles.
Rice noodles are not often utilised in Asian cuisine for the preparation of ramen; soba, somen, and udon are the types of noodles that are most usually employed.
Should You Buy Ramen Noodle Soup or Make It Yourself?
Instant pleasure is best exemplified by a bowl of soup made with ramen noodles. The use of store-bought noodles makes the preparation of ramen very simple, but what if, in favour of simplicity in the kitchen, we sacrifice something of value?
Although instant ramen soup may be prepared quickly, there is no substitute for handmade ramen soup. The handmade version is an improved take on the original dish, which uses rice ramen noodles but also includes our own homemade ingredients.
For the kicked-up ramen noodles, I like to include some fresh vegetables, eggs that have been hard-boiled, delectable shiitake mushrooms, and crispy black sesame seeds.
The store-bought version may, of course, have all of these things added to it, but the really great broth that I use as a foundation is where the tastes originate from. Are you ready to discover the reasons why it is essential to have a decent basis for your ramen?
How To Make A Broth That Is Packed With Flavor
There are times when the want for ramen is accompanied by the desire to cook it at home rather than eating it out of a takeout container made of Styrofoam. I’m talking about ramen that you make at home that’s flavorful and filling, and it can compete well with the greatest ramen served in restaurants.
People often avoid creating broth because they assume it requires a cooking procedure that lasts for 12 hours and a multitude of bones. However, in my opinion, the finest broth begins with chicken wings and only requires a few hours to make.
The majority of people, as a matter of course, will just place the chicken in the water and hope for the best. You are going to get a broth, but it is not going to be as tasty as this one!
There is a secret trick to making a ramen broth that is really delectable, and that trick is to prepare the wings before you begin boiling the ramen. The following is a recipe for my favourite chicken stock to use while making ramen.
In order to prepare a delicious broth, you will need to have:
- Chicken wings
- Herbs and spices in general
The following is the procedure to follow in order to cook the chicken wings and produce the broth:
- Prepare a nice broth foundation by preheating the oven to 425 degrees Fahrenheit.
- Put the chicken wings on a roasting dish, and roast them for about half an hour, or until the chicken is well browned.
- After lowering the temperature to 375 degrees Fahrenheit, add the carrots and continue roasting for another 20 minutes.
- Place the chicken and vegetables inside the saucepan. After adding some water to the roasting pan, scrape the bottom well to remove any burnt parts.
- Put the chicken and carrots in a saucepot and add the mixture you just made to it. Add some garlic and ginger.
- Bring to just above a boil, then decrease the heat to maintain a simmer for the next three hours.
- After it has been strained, the stock may be used any way you choose.
Roasting chicken or any other kind of foundation (like beef bones, for example) can guarantee that you have a rich variety of tastes.
Now, clearly, making this broth does not exactly qualify as anything that can be described as “fast and simple.” And that’s just OK! For those times when you just don’t have the time to fuss with chicken wings, a simple and fast recipe is provided just below. Let’s grab you some ramen!
How To Make Ramen With Broth As The Base Ingredient
The chicken stock that you produce will serve as a blank slate upon which you may layer the other flavours. You may choose to use dried shiitake mushrooms or any other sort of mushrooms, kombu, or mirin in the dish.
After you have added the components that you want, you will have an excellent basis for your ramen. This is the key to producing the best ramen soup you’ve ever had!
Putting everything into perspective:
- Broth. You are able to prepare your broth ahead of time. You may even create bigger quantities if you wish, and then store them in the freezer for later use. As a point of clarification, before adding the ramen, the broth must first be brought to a boil after being thawed.
- Noodles. Instead of using regular wheat noodles, use rice ramen noodles instead. If you boil ramen noodles in their accompanying broth, the noodles could get sticky. Instead, cook each ingredient separately in water, and then combine it with the broth in individual bowls.
- Toppings. If you are using a basic broth or a version that you got from the store, then you may add rich toppings like pork belly. However, if you are using a broth that is as rich as this one, then you can pick simple toppings like shiitake mushrooms, carrots, and eggs that have been hard-boiled.
- A piece of advice that was given to me by a friend is that whenever she eats ramen, particularly when it has a hot sauce, she starts with the eggs. She claims that eating eggs would protect your stomach from the effects of eating hot meals. Although I’m not an egg specialist, I don’t see why not.
Ramen Made With Rice Noodles That Is Easily Prepared
Time required for preparation: 5 minutes
Cooking time: 10 minutes
- 2 packets of ramen noodles made with rice, either brown or white
- 2 eggs, boiled
- 2 garlic cloves, cut or minced, to taste
- 1 jalapeño pepper, sliced (remove seeds for less heat)
- 1 carrot, matchstick-sized pieces cut from it
- 1 milligramme (mg) of chopped ginger (if using)
- 4 shiitake mushrooms
- slivers of scallion greens
- Black sesame seeds
- ½ tbsp sesame oil
- One tablespoon of soy sauce
- ½ tbsp rice vinegar
- 12 tablespoons of spicy sauce, such as Sriracha
- 1 milligramme of brown sugar
- Various amounts of salt & pepper, to taste
- 4 measuring cups of chicken stock
- Bring a saucepot’s worth of sesame oil up to temperature.
- Add garlic, jalapenos, and ginger if using. Cook over medium heat, stirring, until aromatic.
- Add the carrots (reserving a couple for decoration), stock, soy sauce, rice vinegar, Sriracha, and brown sugar, and season with salt, pepper, and brown sugar according to taste.
- Allow the stock to simmer until the carrots are just about ready to eat.
- While you wait, prepare the rice noodles by boiling them in water in accordance with the instructions on the box. In a pan, cook the shiitake mushrooms over medium heat until they are soft.
- Put the noodles in the soup, then take the saucepot from the heat and set it aside.
- Place a portion of the noodles in the bowl, then top them with the rest of the carrots, the sliced green onions, and the shiitake mushrooms.
- Add hardboiled eggs, then sprinkle black sesame seeds before serving.