Best 2 Basic Ramen Broth Recipes
Ramen, a Japanese noodle soup dish, has gained immense popularity worldwide. The key to an exceptional ramen bowl lies in its broth, which serves as the foundation of flavor and complexity. Crafting the perfect ramen broth is an art that requires careful selection of ingredients, precise techniques, and a deep understanding of the delicate balance of flavors. In this article, we will guide you through the process of creating a delectable and authentic basic ramen broth that will elevate your ramen-making skills to the next level. We will delve into the intricacies of choosing the right ingredients, understanding the science behind broth-making, and mastering the techniques that will transform simple ingredients into a symphony of flavors.
Let's cook with our recipes!
BASIC RAMEN BROTH # 1
Ramen noodles are great! They taste good, are quick to fix, inexpensive, nutritious, filling, and go well with almost any other food. The only thing wrong with them is the 'flavor pack'. Each package of Ramen is two servings so each of the two servings contains 800 mg of sodium. That's 33% of what even optimists say is allowable. Enter one of my heros, Ron Konzak ('The Book of Ramen', where I shamelessy stole this recipe.) Give this broth mix a try, you'll never use another 'flavor pack'. If you're like Me you will feel a bit guilty about dumping the unused 'flavor packs' in the landfill but it's better than eating the stuff.
Provided by Pierre Dance
Categories Low Cholesterol
Time 8m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 4 ingredients well.
- Add to the noodles at the time the 'flavor pack' is called for.
- If you're using Miso, DO NOT boil it! add it just before serving. Mix well. Boiling Miso kills it's vital nutrients.
- If you're using Korean Black Bean Paste, add at the same time as the broth mix.Mix well.
Nutrition Facts : Calories 8.8, Sodium 516.8, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 1.1
BASIC RAMEN BROTH # 2
I'm a great fan of Ramen and not just for a quick lunch either. I make it into soups, stews, casseroles and a dozen other groups of dishes. As a side dish to a stir fry it's hard to beat. The bad part of Ramen is the 'flavor pack'. They're 92% to 96% sodium, depending on the particular 'flavor'. Here is yet another alternative that's a lot lower in sodium and much better tasting. It's from 'The Book of Ramen' by Ron Konzak. (Does giving the author a plug make the recipe any less stolen?)
Provided by Pierre Dance
Categories Low Cholesterol
Time 8m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Powder the Shittake mushroon in a blender.
- Mix well the first 6 ingredients.
- Put the broth mix and 1 piece of Kombu (dried kelp) into the recipe when the 'flavor pack' is called for.(I couldn't get the automatic computer editor at Recipezaar to accept the word, Kombu, in the ingredients column.).
- Vital, remove the Kombu as soon as the broth starts to boil or it will get strong and bitter.
- If you're using Miso, add it just before serving. Mix well.
- DO NOT boil Miso, that kills it's vital enzymes.
- If you're using Korean Black Bean Paste, add it with the broth mix. Mix well.
Nutrition Facts : Calories 13.4, Fat 0.1, Sodium 504.5, Carbohydrate 2.2, Fiber 0.5, Sugar 0.5, Protein 1.4
Tips:
- Use high-quality ingredients, especially for the broth. Look for dashi made with real bonito flakes and kombu.
- Don't be afraid to experiment with different flavors. You can add vegetables, meat, or seafood to the broth, or season it with different spices.
- If you're short on time, you can use a pre-made broth. Just be sure to choose one that is low in sodium and has a good flavor.
- When cooking the noodles, be sure to follow the package directions. Overcooked noodles will be mushy and unpleasant to eat.
- Serve the ramen immediately after it is cooked. The noodles will start to absorb the broth and become soggy if you wait too long.
Conclusion:
Ramen is a delicious and versatile dish that can be enjoyed in many different ways. With a little planning and effort, you can easily make ramen at home that is just as good as anything you would find in a restaurant. Whether you're a ramen novice or a seasoned pro, I encourage you to experiment with different recipes and find your own favorite way to enjoy this classic dish.
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