From what I know of the broth making process: lots of collagen, some fat, lots of marrow (blanch your bones!), and a very long day of rigorous boiling to emulsify the liquid. Don’t just simmer it, make that water get up and dance.
justanotherhotguy05
Rapid boil the bones for 7-8 hours and emulsify the fat with a blender when setving if not already emulsified after boiling
NukaDadd
Toss in a slice of American cheese.
jeepersh
Immersion blender
tedchapo63
I use a bit of tahini as a cheat/hack . It adds a light sesame hint and adds tone. If your not into a 12 hour boil .
Honest_Inflation_951
Pork broth
Wise_Call_7633
Recently made gochujang peanut butter ramen and it was similar colour and texture to the one in the photo. Spoiler alert, you use loads of peanut butter
_Tpriest_
Sour cream works and it’s quick
Internal-Language-11
Is home made ramen a thing?
Educational-Sea-9700
There are three ways:
1. Reduce water content by boiling it. You don’t need a 24h boiled bone broth to do it. Take any decent stock, boil it for 30min and you will notice how the liquid becomes thicker automatically, eventually it would become a gravy.
2. Create an Emulsion – basically you just need some fat, protein (collagen) and water, then blend it.
3. Use thickeners like Starch.
Obviously option 1 is the best, option 2 is ok too if you use chicken or pork broth, option 3 is a shortcut and should be avoided (still many restaurants use that way).
I personally like my Ramen with a real soup, though. Nowadays people demand super creamy, gravy-like ramen broths, but give me a clear, golden chicken broth with a shio tare and a good aroma oil and I always prefer that over a heavy creamy soup.
15 Comments
Cream.
Bone broth can be extremely creamy.
From what I know of the broth making process: lots of collagen, some fat, lots of marrow (blanch your bones!), and a very long day of rigorous boiling to emulsify the liquid. Don’t just simmer it, make that water get up and dance.
Rapid boil the bones for 7-8 hours and emulsify the fat with a blender when setving if not already emulsified after boiling
Toss in a slice of American cheese.
Immersion blender
I use a bit of tahini as a cheat/hack . It adds a light sesame hint and adds tone. If your not into a 12 hour boil .
Pork broth
Recently made gochujang peanut butter ramen and it was similar colour and texture to the one in the photo. Spoiler alert, you use loads of peanut butter
Sour cream works and it’s quick
Is home made ramen a thing?
There are three ways:
1. Reduce water content by boiling it. You don’t need a 24h boiled bone broth to do it. Take any decent stock, boil it for 30min and you will notice how the liquid becomes thicker automatically, eventually it would become a gravy.
2. Create an Emulsion – basically you just need some fat, protein (collagen) and water, then blend it.
3. Use thickeners like Starch.
Obviously option 1 is the best, option 2 is ok too if you use chicken or pork broth, option 3 is a shortcut and should be avoided (still many restaurants use that way).
I personally like my Ramen with a real soup, though. Nowadays people demand super creamy, gravy-like ramen broths, but give me a clear, golden chicken broth with a shio tare and a good aroma oil and I always prefer that over a heavy creamy soup.
Is that Tori-paitan?
Add gelatin to your stock and emulsify it
Egg yoke in the both, corn starch works too.