Ramen
Ramen is a Japanese noodle dish of Chinese origin: wheat noodles served in a rich, savoury broth with a range of toppings. It is one of Japan’s most iconic dishes, with countless styles depending on the region and on personal taste.
Ingredients
Broth
- 1 kg chicken carcass
- 1 kg pork roasting joint (collar), or 1 kg chicken bones/wings
- 1 tsp small dried shrimp
- 1 slice ginger
- 7-8 shiitake mushrooms
- 5 g kombu or dried seaweed
- 1 onion
- 3 garlic cloves
- 1/4 Chinese cabbage
- 1.5 tbsp salt
- 60 ml light soy sauce or Maggi seasoning
- 4 L water
- 400 g plain flour
- a pinch of salt
- 2 tsp bicarbonate of soda
- 150 ml water
- potato starch
Noodles (pasta machine - 2 servings)
- 155 g plain flour
- 90 g potato starch
- 90 g water
- 2 g salt
- 2 g bicarbonate of soda
Method
Broth
- Put all the ingredients in the stockpot and leave to simmer for 3 hours.
- Skim the foam off the surface regularly.
- Take the bones out for the last hour.
- Any broth left over after the meal can be frozen in cubes.
Noodles
- These are made with the machine
- Cook in boiling water for 2 minutes.
- Soft-boiled egg: bring the egg to room temperature, then 6 minutes in boiling water.
