A while ago I posted a pic of my gumbo ramen. The main aspect of that ramen was that I used just the strained gumbo "soup" and didn't add anything else to the soup. This time, I used aboit a 50/50 mix of strained gumbo and a homemade chicken chintan soup.
My toppings were:
ajitama marinated in worchestershire sauce / crystal hot sauce / New Orleans rum / cane brown sugar and soy sauce.
Green onions
Minced cajun garlic
Andouille from my gumbo
Crispy chicken skin from the gumbo chicken thighs
Crystal hot sauce
Dusting of gumbo file'
The noodles were just a simple straight noodle.
After scarfing down the bowl, I have a few thoughts. One is that this was more nuanced and you could taste the chintan soup along with the gumbo. However, I prefer when I made it with just the strained gumbo soup. I make a bad-ass gumbo packed with flavor so adding the chintan coup kinds ruined it.
The bowl of ramen was still super tasty and one day I will open up my little cajun ramen shop where bowls like this make up the whole menu.
Enjoy!
by CarFlipJudge
4 Comments
You’ve managed to make neither ramen or gumbo
Interesting! Would love to try it. Super curious about the ajitama, the flavour should be crazy.
This is a combination of two of my favorite things! Well done OP 🙂
# Very Interesting Idea 🔥💕 Yum 😋