A lot of the base recipe is based on /u/ramen_lord ‘s cookbook, with some alterations to make my own.
**Base info:** * **Broth:** I combined two different batches of broth to get the consistency/richness I was looking for. Both had whole chickens broken down, breast & legs removed. For the pork bones I just used plain old pork backs. I thought the first batch was a little too thin for my liking, so I did another and pressure cooked an extra hour in order to get better extraction, as well as boiled an extra 30 minutes to get a more concentrated soup. Blended both together and was happy with the results! Green onion, ginger, garlic cloves, and a whole onion quartered for aromatics at the end. * **Tare:** This tare is based on ramen lords spicy miso tare in his book, with a couple alterations. I did use habanero, but I also got some green birds eye chilis which I sliced and then added to a food processor with the rest of the cooked portion of the tare(and adjusted the amount of habanero based on scoville so it wouldn’t cook my mouth later). I also added some garlic chili sauce to add a little more complexity/push the garlic a little more in your face, along with some white pepper/msg for extra umami. * **Noodles:** I made some homemade makeshift hakata style noodles(once again from ramen lords book), but didn’t make a large enough batch and forgot to take a picture. The noodles here are just some leftover Ichiran instant noodles I had lying around since I was short for time. * **Aroma Oil:** I made a garlic scallion aroma Oil from ramen lords book, and also made some chiyu from the leftover chicken skin from tearing apart the hens. * **Toppings:** Roasted pork chashu, green onions, pressed garlic, corn(I know, I know, controversial! But I like adding a little to spicy miso dishes), overnight steeped ajitama.
Definitely room for improvement, but wanted to share! I’m making some homemade tonkotsu today(this pic was from a couple weeks back), and will report back!
1 Comment
Long time lurker, first time poster!
Above is my take on **spicy miso ramen!**
A lot of the base recipe is based on /u/ramen_lord ‘s cookbook, with some alterations to make my own.
**Base info:**
* **Broth:** I combined two different batches of broth to get the consistency/richness I was looking for. Both had whole chickens broken down, breast & legs removed. For the pork bones I just used plain old pork backs. I thought the first batch was a little too thin for my liking, so I did another and pressure cooked an extra hour in order to get better extraction, as well as boiled an extra 30 minutes to get a more concentrated soup. Blended both together and was happy with the results! Green onion, ginger, garlic cloves, and a whole onion quartered for aromatics at the end.
* **Tare:** This tare is based on ramen lords spicy miso tare in his book, with a couple alterations. I did use habanero, but I also got some green birds eye chilis which I sliced and then added to a food processor with the rest of the cooked portion of the tare(and adjusted the amount of habanero based on scoville so it wouldn’t cook my mouth later). I also added some garlic chili sauce to add a little more complexity/push the garlic a little more in your face, along with some white pepper/msg for extra umami.
* **Noodles:** I made some homemade makeshift hakata style noodles(once again from ramen lords book), but didn’t make a large enough batch and forgot to take a picture. The noodles here are just some leftover Ichiran instant noodles I had lying around since I was short for time.
* **Aroma Oil:** I made a garlic scallion aroma Oil from ramen lords book, and also made some chiyu from the leftover chicken skin from tearing apart the hens.
* **Toppings:** Roasted pork chashu, green onions, pressed garlic, corn(I know, I know, controversial! But I like adding a little to spicy miso dishes), overnight steeped ajitama.
Definitely room for improvement, but wanted to share! I’m making some homemade tonkotsu today(this pic was from a couple weeks back), and will report back!