Ramen broth from scratch is usually an all-day kinda project, but I’ve been working on faster methods for getting that rich stick-to-your-lips texture and umami of a slow cooked bone broth and this latest method avoids pressure cookers and gets the time down to about 30 minutes.
I started off by grating all the aromatics (onion, ginger, garlic, and carrot). This releases most of the water from the veggies while creating more surface area. Adding a pinch of baking soda raises the pH and further speeds up Maillard browning. I also add ground pork to this mixture and brown the heck out of it (this takes about 8 minutes).
Then, chicken stock and gelatin go in and get cooked for 10 minutes to extract the flavor from the browned pork and aromatics. The gelatin creates the texture of dissolved collagen in a bone broth simmered for hours. This gets strained and then emulsified with Saikyo miso, shiitake powder, and katsuobushi powder.
The resulting tsukemen broth ends up super concentrated flavor and umami and it is very rich. The thing is this method should work for almost any style of ramen so I’m going to be working on other versions soon. Any requests?
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Ramen broth from scratch is usually an all-day kinda project, but I’ve been working on faster methods for getting that rich stick-to-your-lips texture and umami of a slow cooked bone broth and this latest method avoids pressure cookers and gets the time down to about 30 minutes.
I started off by grating all the aromatics (onion, ginger, garlic, and carrot). This releases most of the water from the veggies while creating more surface area. Adding a pinch of baking soda raises the pH and further speeds up Maillard browning. I also add ground pork to this mixture and brown the heck out of it (this takes about 8 minutes).
Then, chicken stock and gelatin go in and get cooked for 10 minutes to extract the flavor from the browned pork and aromatics. The gelatin creates the texture of dissolved collagen in a bone broth simmered for hours. This gets strained and then emulsified with Saikyo miso, shiitake powder, and katsuobushi powder.
The resulting tsukemen broth ends up super concentrated flavor and umami and it is very rich. The thing is this method should work for almost any style of ramen so I’m going to be working on other versions soon. Any requests?
If you want a full recipe, I’ve [posted one here](https://norecipes.com/tsukemen-dipping-ramen/) and you can check out a [video of the process](https://youtu.be/FHfijubytUo).
God tier shortcuts.
Love it
Amazing! How’d you do it for a tonkotsu broth
I can’t wait to see you drop other ramen styles
You got a vid of it?