Sho’s recipe is most comfortably a 2-day recipe, considering overnight soaking and brining. With dedication (and waking up early), you could soak/brine certain components and make the rest the next morning/day. I have a hookup with a local ramen spot that’s incredible and makes their own noodles, so that’s what I used here.
I need different Nori, but I’m actually not sure what to look for, there.
This soup is not clarified. I’m sure with some clarification, this would look much cleaner. But the base recipe produces a clear enough soup for the home cook, I think.
Second picture is the broth after sitting in the fridge overnight. Slightly gelatinous, incredibly delicious.
by Mofego
6 Comments
Looks great!
oh my GOD that looks amazing.
Yaki nori, The good stuff is kind of expensive but their isn’t really and alternative.
Much cleaner? It’s pretty dang clear!
Very nice work, I think it looks pretty clean as is. Brining is like a cheat code for juicy meat.
Yummm 😍😍😍