Recipe of Any-night-of-the-week Soy Sauce Broth Ramen

Hello everyone, I'm Jim, welcome to my recipe website. Today I am going to show you a way to make a distinctive dish, a quick soy sauce ramen recipe. This is one of my favorites. This time I'm going to make it a little fun. It will be very nice.

When it comes to cooking, it's important to keep in mind that they all start somewhere. I do not know anyone who was born with a wooden spoon ready to use. It takes a lot of learning to become a productive chef and there is always room for progress. Not only do you have to start with the basics of cooking, you also have to start over if you understand how to cook a new dish like Chinese, Chinese, Thai or Indian food.

This means that there is usually someone better and / or worse in the kitchen than you are at any point during the cooking cycle. Be patient, because the best have bad cooking days. There are many men and women who cook due to various factors. Some prepare to eat and survive, while others like the process of eating. Some cook in times of emotional turmoil, among many others out of boredom. Whatever your reason for cooking or understanding how to cook, you need to start with the basics.

Healthy cooking is not an overnight change; It really is a lifestyle change that needs to be implemented step by step. You do not have to go into your kitchen and browse through all the little things that you consider "healthy", so you do not have to buy those items when you use them. Make a wiser decision when it comes to purchasing carbohydrates for food preparation and you will see that you have taken a very important step in the process of incorporating healthy eating habits and home cooking.

Many things affect the quality of the flavor of the soy sauce ramen broth, the type of ingredients, the choice of fresh ingredients, the ability to cut the dish and how it is prepared and served. Do not worry if you want to make delicious soy sauce ramen at home, because if you know the trick, you can use this dish as an extra dessert.

The number of servings that can be served with soy ramen sauce is 12. So make sure that this portion is enough to serve you and your beloved family.

To start this recipe, we need to prepare various ingredients. You can make soy sauce ramen using 46 ingredients and 42 steps. Here's how to put one together for use.

It's been 4 years since I started making homemade ramen as a hobby. Last time, I was finally able to get close to my perfect taste, so I upload the recipe here as a note to myself. The pasta here is little water and very sticky. I think it will be very difficult to shoot without a pasta machine or without a pasta machine. If you want to lubricate it by hand, add 100 to 200 grams of water in the specified amount. This is the ratio I use to round off pasta by hand. Hummard Ebiko recipe

Ingredients and spices to make Ramen soy sauce:

1. soup:
2. 3 pork bones "knuckle" (knee joint)
3. 4 chicken breasts
4. 150 grams varkvet
5. 1/2 ui
6. 1/3 root
7. 1/8 November
8. 1/4 potato (or potato)
9. 4 slices ginger (5 mm slices)
10. 1/2 cup garlic
11. 2 stalks of Japanese celery (green part)
12. 1 takanotsume
13. 6 combination pieces (length 5 cm)
14. 1 handful for stock niboshi dashi
15. 2 dried shiitake mushrooms
16. 2 large water
17. Char Siu Sous:
18. 300 ml soy sauce
19. 50 ml vir
20. 5 tablespoons sugar
21. 1 tablespoon mirin
22. 3 garlic cloves
23. For the soy sauce:
24. 300 ml Dashi Salda
25. 1 combination with dried shiitake mushrooms
26. 1 handful of neboshi dashi sauce
27. 70 g bonito chips (thick flakes)
28. 500 ml soy sauce
29. 1 tablespoon salt
30. 10 grams bonito malutak
31. 100 ml boiled char siu sauce
32. Homemade ramen noodles:
33. 1 kilo of bread flour (strong).
34. 300 grams of cake flour
35. 1 tablespoon salt
36. 460 grams of eggs
37. 50 g unsalted margarine (or butter)
38. To taste the boiled eggs:
39. 8 to 10 eggs
40. 50 ml char siu sous
41. 2 tablespoons soy sauce
42. 200 ml water
43. Other additions:
44. 1 Japanese onion
45. 1 nori alge
46. 1 fishmeal

Instructions for making ramen with soy sauce

1. Use regular dashi ingredients that you can buy at the grocery store. The bowl in the back of the photo is a "dashi packet" with a thick mixture of mackerel chips, bonito, etc.
2. Dis varkvet en rugvet. You can get them in supermarkets or butchers. You may also be able to get your fat back for free.
3. Prepare the soup: The day before, mix the ingredients and leave overnight. Put it in the fridge in the summer.
4. Tie the chicken breast pieces with the kitchen string. We cut vegetables. You can loosen the skin and peel it.
5. Rinse the grease well under running water. Remove portions of blood. Put it in a plastic bag, cut it in half with a hammer and put it in a large, deep saucepan with plenty of water.
6. The best container with a capacity of 7 to 10 liters. A pasta cooker, for example, works well.
7. Bring to a boil over high heat. During cooking, a lot of foam comes out of the surface, so peel it carefully.
8. When no more foam comes out, add all the chicken rolls and vegetables. Cook over medium heat for about two hours.
9. Stir occasionally with a wooden spoon.
10. Make char siu: Mix ingredients in another saucepan. After two hours, we take the cooked chicken rolls and put them together with the ingredients in a saucepan. Cover the contents of the saucepan with a small lid (drip lid or otoshibuta) and cook for 1 hour. Rotate files occasionally.
11. When the chicken rolls are marinated in the spices and turn dark brown in color, allow them to cool slightly, put the sauce in an airtight bag and place in the fridge. If you close the bag while the chicken is immersed in the liquid, you can remove all the air.
12. Make gravy-based soy sauce: Take step 3 of the dashi broth, konbu seaweed and shiitake mushroom broth that rested overnight. Add a handful of dried sardines and marinate for 30 minutes.
13. Heat on low heat. When it boils, add the finely chopped bonito flakes and cook over low heat for 15 minutes.
14. Add 400 ml soy sauce and salt. Bring to a boil, add fine bonito flakes and simmer for 20 minutes. Add the remaining soy sauce, bring back to the boil, turn off the heat and let stand for a while.
15. Strain through a vacuum-covered filter. Strain the 10-step char siu sauce through as well. Put it in the fridge. Soy sauce is ready.
16. Let's return to the soup. After cooking for 2 hours, add the fat and cook for 30 minutes.
17. Add all the ingredients from step 3. If it is not too good, you can add it later when the sauce has boiled and reduced. Cook for another two hours on low heat.
18. Carefully remove the foam that rises to the surface.
19. Boil salted eggs: The eggs should be at room temperature. Bring the mixture to a boil, add the eggs well and cook for 5 minutes. Turn off the heat and let stand for two minutes. Drain the eggs in cold water and peel them under running water.
20. Mix the ingredients. Soak eggs for at least 3 hours and maximum 2 days. The picture was soaked at night.
21. Make pasta: see helpful tips. Mix the ingredients in a large bowl. Beat the eggs and melt the butter (cook in the microwave for 3-4 to 30 seconds).
22. Make a cavity in the middle of the flour, add the beaten eggs and butter. Cover with flour and spoon with both hands to evenly distribute the egg mixture from the bottom of the bowl.
23. It will still be brittle as shown here. Keep scraping the bottom off and rubbing the flour together until it is finely chopped and crushed.
24. When it has been crushed and crushed in this way, press it down and press it down hard to keep it in a dough ball. It will still be sharp, but it's right.
25. Wrap the dough in a damp cloth and press well. Place the rolled dough in a plastic bag and let stand for 2 or 3 hours.
26. Roll out the dough to the size of a fist with the kneading machine, and adjust the setting of 1 → 2 → 3.
27. When the dough is rounded to about 2.2 mm (level 3), fold the sides and grind again from level 1 → 2 → 3. Repeat again.
28. Grease the dough about 1 mm (6 adjustments) and cut into 2 mm thick. If you sprinkle it with flour and squeeze it out with your hands on a cutting board, you will get crunchy noodles (on the left side of the photo).
29. Place the stack of pasta (120 to 150 g) in a plastic container lined with parchment paper and place in the fridge.
30. Prepare the seasonings: Cut the servers, soak in a bowl of cold water and drain. To prepare the fishmeal, feed the bonito flakes, cut into thick and thin strips, through a vegetable grinder.
31. Remove the slightly cooked back fat from the soup pot and drain through a thick sieve. Chicken char siu can be easily removed, so it is often cut into strips.
32. Prepare the tops, soy sauce and fat.
33. Complete and serve the ramen: Bring the soup to a boil. Boil a cup of water to warm a pot of ramen.
34. Pour plenty of boiling water into a large saucepan. Cook the noodles for 5 minutes.
35. When the pasta starts to boil, put the hot water to serve in a bowl.
36. Two minutes before the noodles are ready, pour the hot water into a bowl and add 40ml of each soy sauce and a little fat.
37. Add 360-400ml of soup to each bowl by sifting through a sieve. It is advisable to measure the capacity of the spoon in advance.
38. Add the drained pasta. Cover the noodles with pieces, then take them out and put them in a bowl.
39. Add the spices, put the fishmeal on the edge of the bowl, add to it and serve!
40. To serve on the side: Another popular ramen dish, char siu don (rice bowl)! Simply season the rice with beef, chopped green onions, soy sauce and spicy sesame oil.
41. Appendix 1: The number of sauces and soups based on soy sauce is a guideline only. Get ready a little beforehand and feel the relationship is right for you.
42. Addendum 2: I used chicken breast this time to make char siu, but you can also make it with ribs, thighs or pork loins.

Also, as you develop your expertise and confidence, you will see how you improvise more and more as you move and customize recipes according to your personal preferences. If you want more or less ingredients or a more spicy or spicy recipe, you can make easy changes along the way. You just have to be more discriminating with the help you render toward other people. To begin with, cooking is something you may not need to learn, but you will never learn unless you have mastered these simple cooking skills.

So here is the easiest way to make the perfect soy sauce ramen with this distinctive dish. thank you for your time. I'm sure you can do it at home. There will be more interesting homemade recipes along the way. Remember to save this page in your browser and share it with your family, friends and colleagues. Thanks for reading again. Go to the kitchen!