How do ramen restaurants make their ramen so creamy?
I got ramen the other day and the broth was milk white. I just wanna know how they get it so rich
by YungKid_
17 Comments
polykeypalette
Collagen
pabloprime
They add plenty of collagen from the pig’s feet, pork fat, and if you want it even creamier, you can emulsify it by blending it for a few seconds or using a mixer. At the restaurant, we mix it right in the bowl.
Automatic_Stand9254
Frozen paitan from Riken is an easy way
Digital_FArtDirector
i used to work at a ramen shop. fastest and cheapest way is to add unflavored coffee creamer. not joking.
stellacampus
Take a look at the basic paitan method and then the tonkotsu specific section:
they simmer/boil pork bones for between 8h and up to 24h+.
sounds less work than it actually is, because you wash/clean/filter the bones/broth inbetween steps to get all the unwanted stuff out to have it that clean at the end.
but usually its overnight cooking and cleaning. thats why when you run out of broth they cant just make new ramen for the day anymore.
wonderinglady20
Is this Kinton ramen in Alberta? I see the name on the side but I’m not sure if it’s a chain, but their markings on the bowl are identical. I see lots of people talking about it, but I’ve yet to try it myself. That broth looks divine tho
blastborn
12 hour bone broth
Kurumi_Gaming
Collagen and a blender
3will
Soy milk. Not joking. It is the secret for many super creamy-looking tonkotsu joints. You’ll notice a lack of depth of flavor and is too thin for how white it is.
RatPrank
Boiled bones.
piddleonacowfatt
Pork bone broth when brought to a rolling boil turns a broth rich with collagen and other minerals that make it creamy
Roo10011
Some places cheat and add soy milk to make it white. Traditionally it is made by boiling pork bones until collagen breaks down.
GreyNeighbor
If you want to recreate a good one at home, make Derek Sarno’s Easy Ramen (Youtube “Eating Well Through Big Changes) and then add a splash of the Planet Oat *UNsweetened Extra Creamy* Oat Milk
*This is the best* ***EASY / QUICK (emphasis)*** *recipe out there when you just want to eat it and don’t have time or energy for making things more complicated than they need to be.*
Since he doesn’t have the recipe documented, I took notes during the video and then altered to make healthier & added seasonings to suit me. Here’s what I do based on his video & my additions:
>***QUICK*** (5-10min)/***EASY***/HEALTHY **RAMEN** : ***Derek Sarno*** “**Eating Well During Big Changes**” *Youtube*
>*BASE recipe, alter as need/whatever ingredients /****See VIDEO for instructions & use ingredients below***
>Instant ramen (*Lotus Brown Rice Noodles are good/healthy*)
>Optional: use a little sesame oil (but not necc, if not, try a speck of water so doesn’t burn) in bottom of medium soup pot, then med heat add to it
>8 Cherry tomatoes
>2 cups frozen corn
>Kale / whatever veggies
>1 tablespoon (try **tea**spoon and *work up due to sodium*) vegetable or other bouillon and/or mushroom umami powder
>Firm tofu chopped, ripped, *or cut up into short thin slices*
>Kale
>SMOKED Paprika
>Boiled water preheated with kettle & bring to boil on stovetop
>Add seasonings to taste
>**Add unsweetened Oat Milk near the end for creamier ramen**
>Optional add: Chiu Chow and/or Sriracha to taste & fresh cilantro to bowl when served
el-vaqueroelegante
Jizz
tobias10
I worked at a ramen shop, you throw in a huge bag of pork bones, skull and all, then boil for hours.
piratebryan
I add a slice of American cheese to my ramen. Make sure it’s nearly finished cooking and mix well. Doesn’t taste cheesy… gives it an unctuous silky umami bomb broth
17 Comments
Collagen
They add plenty of collagen from the pig’s feet, pork fat, and if you want it even creamier, you can emulsify it by blending it for a few seconds or using a mixer. At the restaurant, we mix it right in the bowl.
Frozen paitan from Riken is an easy way
i used to work at a ramen shop. fastest and cheapest way is to add unflavored coffee creamer. not joking.
Take a look at the basic paitan method and then the tonkotsu specific section:
[https://docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit?usp=sharing](https://docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit?usp=sharing)
they simmer/boil pork bones for between 8h and up to 24h+.
sounds less work than it actually is, because you wash/clean/filter the bones/broth inbetween steps to get all the unwanted stuff out to have it that clean at the end.
here is an example where they use broth from 3 day cooking into the final broth: [https://www.youtube.com/watch?v=vI5SPr7-29Y](https://www.youtube.com/watch?v=vI5SPr7-29Y)
but usually its overnight cooking and cleaning. thats why when you run out of broth they cant just make new ramen for the day anymore.
Is this Kinton ramen in Alberta? I see the name on the side but I’m not sure if it’s a chain, but their markings on the bowl are identical. I see lots of people talking about it, but I’ve yet to try it myself. That broth looks divine tho
12 hour bone broth
Collagen and a blender
Soy milk. Not joking. It is the secret for many super creamy-looking tonkotsu joints. You’ll notice a lack of depth of flavor and is too thin for how white it is.
Boiled bones.
Pork bone broth when brought to a rolling boil turns a broth rich with collagen and other minerals that make it creamy
Some places cheat and add soy milk to make it white. Traditionally it is made by boiling pork bones until collagen breaks down.
If you want to recreate a good one at home, make Derek Sarno’s Easy Ramen (Youtube “Eating Well Through Big Changes) and then add a splash of the Planet Oat *UNsweetened Extra Creamy* Oat Milk
[https://www.youtube.com/watch?v=xVwPV334QjA](https://www.youtube.com/watch?v=xVwPV334QjA)
*This is the best* ***EASY / QUICK (emphasis)*** *recipe out there when you just want to eat it and don’t have time or energy for making things more complicated than they need to be.*
Since he doesn’t have the recipe documented, I took notes during the video and then altered to make healthier & added seasonings to suit me. Here’s what I do based on his video & my additions:
>***QUICK*** (5-10min)/***EASY***/HEALTHY **RAMEN** : ***Derek Sarno*** “**Eating Well During Big Changes**” *Youtube*
>*BASE recipe, alter as need/whatever ingredients /****See VIDEO for instructions & use ingredients below***
>Instant ramen (*Lotus Brown Rice Noodles are good/healthy*)
>Optional: use a little sesame oil (but not necc, if not, try a speck of water so doesn’t burn) in bottom of medium soup pot, then med heat add to it
>8 Cherry tomatoes
>2 cups frozen corn
>Kale / whatever veggies
>1 tablespoon (try **tea**spoon and *work up due to sodium*) vegetable or other bouillon and/or mushroom umami powder
>Firm tofu chopped, ripped, *or cut up into short thin slices*
>Kale
>SMOKED Paprika
>Boiled water preheated with kettle & bring to boil on stovetop
>Add seasonings to taste
>**Add unsweetened Oat Milk near the end for creamier ramen**
>Optional add: Chiu Chow and/or Sriracha to taste & fresh cilantro to bowl when served
Jizz
I worked at a ramen shop, you throw in a huge bag of pork bones, skull and all, then boil for hours.
I add a slice of American cheese to my ramen. Make sure it’s nearly finished cooking and mix well. Doesn’t taste cheesy… gives it an unctuous silky umami bomb broth