I followed ramen lord’s spicy miso ramen recipe. But it was just so underwhelming at the end. It had no Unami flavor at all. And it’s like the tare was mostly just heat from the seeded habaneros. The picture is underwhelming. And I should note I used dry noodles cause I was lazy.
Also note: the eggs are just boiled eggs leftover from breakfast.
by Darkenor
6 Comments
Is that spaghetti?
How much miso is in there? It doesn’t look like the tare to broth ratio is correct
What kind of base are you using? Pork broth? Chicken broth? Are you adding spice to it? It lacks color. And where are the veggies?
It’s fine! Are you blanching your bones prior to making stock? It makes a huge difference in clarity/beauty of the broth. I usually bring bones and water to boil for 3 mins and then rinse and then place in the fridge for 4 hours before cooking. Then I usually Will cook for 8-12 hours. Then filter all the small meat fragments, bone and cartilage.
Before reading Ramen Obsession, I’d just make it all in one pot. I learned about tare and assembling the day of the cook. I also learned about blanching.
It may be heresy, but I started adding dried anchovies to my tare. So it’s sake, mirin, shiitake, salt, anchovies and komba (spelling?). I’ve also started adding the anchovies to the miso tare. They really add a kick of umami, which you said you were missing. The shrooms also do that.
You can quit using spaghetti noodles to start.. js..
Don’t use that kind of noodle