1 Egg 1/3 Cup of flower, I think, it been a while. Water as needed. This makes one serving. Mixing in a food processor is really fast for multipul batches. Mix flower and egg. If to dry add water it to wet add flower. Dough roughly the consistency of playdough. Soft and pliable just this side of not sicky. You can then run through a paste maker or roll out and cut with pizza cutter. The currlies are really hard to make and don’t really change the taste. To cook Toss into lightly sallted boiling water. When tender drain. I usually put it in to my eating bowl and then make my stock. Once the stock is done I port it over the noodles. These noodles can be frozen prior to cooking for long term storage. I occationally have a pasta weekend where I do nothing but make noodle and ravioli that I freeze for later consumption.
It actually is kind of complicated, the most important part is you have to prepare your own ramen stock. The topping can be anything you like (simiply you may get the idea from what you watched in the anime or manga, you can serve ramen with fried boiled or stir fried mix vegetables, roasted pork, boiled egg, seaweed, sweet corn, kimchee,... etc. as toppings) Here is an Authentic recipe for preparing Japanese ramen stock, you may add any flavour you like in the stock when you start to prepare your ramen. I personally like miso ramen most. Tokyo style of flavour is adding soy sauce in the boiling stock then pour on the cooked ramen and serve with different toppings. Some just like to add salt in the hot stock, pour it on the cooked ramen and put butter, corn, seaweed, boiled egg or roast pork as topping. Be creative. Please try to find quot;nama ramenquot; (raw egg ramen) as ingredient (the instant ones taste bad and you would just waste the stock!) lt;lt;lt;lt;lt; Pork amp; Chicken Stock for Ramen gt;gt;gt;gt;gt; 600 g pork or pork bone 1 whole chicken or 3 whole chicken bone 1 onion (cut into big slices) 50 g ginger (no need to peel) 1 carrot (chopped in big pieces) 6 dried shitake mushrooms (soak in water till soft) 3 stalks of celery 1 whole garlic (no need to peel) 5 litre of water 1) Heat a big pot of water, put pork bone or pork amp; chicken into hot water, boil for 5 minutes, drain and water under tap water to remove dirt and blood. 2) Heat 5 litres of water in stock pot, put all the ingredients into hot water (water should cover up the ingredients), boil for 10 minutes over high heat, skim the surface, reduce heat to low 3) cover and simmer for 2.5 hours, yeild around 1.5 to 2 litres of stock and it can be frozen up till 2 months. lt;lt;lt;lt;lt;lt;lt; Miso Ramen gt;gt;gt;gt;gt;gt;gt;gt;gt; serves 1 100 g raw ramen (egg noodle) 1.5 tablespoon Japanese miso paste 1 teaspoon sake (optional) 1 hard boiled egg (cut into half) 2 tablespoons of sweet corn (drain well) 15g green onions (2 stalks), finely chopped 1 big bowl of pork amp; chicken stock 1/2 teaspoon of sesame oil salt to taste (if desired) 1) Heat water in a pot over high heat, put ramen noodles in boiling water, stir and boil till 70% cooked (around 2 - 3 minutes depends on the thickness of the noodles). Drain and wash under running tap water till not sticky, slippery, drain well and set aside 2) Combine sake with miso paste in a bowl, heat up pork and chicken stock, dissolve miso paste into hot stock, stir quickly, add ramen in the soup, bring to boil, turn off heat. 3) Place ramen in a big bowl, top with egg, sweet corn, green onion, then pour hot soup over, sprinkle sesame oil. Serve immediately. Below is a link showing the recipe and photo of Tokyo soy sauce ramen, it is easy (a short cut by using chicken stock + Japanese dashi stock), once you have managed how to fix the stock recipe I posted up there, this one is won t be hard for you at all. http://japanesefood.about.com/od/ramen/r... Instant ramen never tasted the same as what I mentioned about here!!! Or in the above web-site!
In Japan, ramen noodles are served with a flavorful broth and topped with different ingredients... sliced pork and eggs... tempura... etc For the Japanese home cook, I believe most use the packaged ramen but just add different toppings to the bowl. Check out the pictures here: http://en.wikipedia.org/wiki/Ramen A ramen blogs: Some weird (different) flavors from around the world... lol. http://www.ramenramenramen.net/ http://ramenlovers.blogspot.com/
they buy instant ramen noodles and they just boil those for about 5 min and add meats and veggies
They always look good in anime! They kept showing Nissin Cup Noodles in quot;FREEDOMquot;, makes me hungry! The instant Ramen in Japan is much better. They can even be better than restaurant noodles. They are made with better dough, some of the old fashion ones are deep fried to preserve the flavors. Sorry to disappoint you. At home, we cook the instant ones. We buy the import ones from Japan, Korea, or Hong Kong. If you love hot and spicy, try the Korean Shin ramyun. Japanese ones are usually miso flavored or soy sauce flavored. Chinese ones are often chicken flavored or sesame oil flavored. You can easily find those toppings at Asian stores. Japanese fish cakes come in many shapes and colors. They are fun and delicious. I usually add ham, eggs and shitaki mushrooms. You can add any toppings (sound like pizza) that s goes well with the soup base. I just had one for lunch! lol
Ask any crackhead.
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