Once you have really fallen in love with the amazing comfort food that is ramen, then it is time to learn to make it. Learn the tips to the best broth and all the toppings, too.
I was a Ramen virgin for a long time. It wasn’t until I watched Hikaru No Go, a Japanese anime that my brains processed its existence. Who said cartoons were bad for you. They can totally give a world view of things.. in this case, of noodles.
The main character Hikaru, who loves Ramen, often goes to a Ramen place. He slurps the noodles loudly and that noise would get me every time. It always made me wonder just how good Ramen is.
However, due to the insufficient amount of space in my tummy, I never bothered to explore Ramen. Most of the space was already occupied with Malaysian, spicy food. But then, as if the Ramen Gods thought it was time, I had the most life changing conversation in my life. With my bro in law.
Ironically, we were sitting at an Udon place eating Udon noodles. At that time, I only had my eyes on Udon. He proceeded to give an inspirational Ramen speech. A speech that trumps even the greatest speech on earth. It moved me. Not to tears, but to eat my very first bowl of Ramen Noodles soon after.
I think I nearly died. I was hooked. Totally obsessed. A ramen freak.
Instant noodles were a big part of my life… until I quit. But I’ve not been able to fill that void. That chewy, bouncy noodles void. Then, there was Ramen.
Nutrient dense rich, delicious broth made from bones, fat and marrow of both chicken and pork that leaves a sticky sheen of gelatin gloss on your lips as you devour them. Tiny fats swimming in the surface ommph the umami factor with fresh chewy and bouncy noodles, ‘soft yolk’ eggs and slices of thin, melt in the mouth pork belly.
Aaah… this is the ultimate comfort food.
The trick to a superb broth is:
1. Both chicken and pork is used along with onions, garlic, leeks and mushrooms.
2. Not only bones are used, but fats, collagen and marrows are used to make it gelatinous and give it its depth in flavor.
3. Broth has to be simmered for 6 – 12 hours. The longer the time, the more gelatin develops in the soup.
4. As for color, if you like your broth to be white, you will have to wash the bones off any bits of dark marrow or coagulated blood.Print
Ai Ping is from Malaysia but also calls Taiwan and the U.S. her home. Though armed with an IT and business background, she still prefers cooking, photography & blogging. Her website, Curious Nut says it all with its motto 'exploring life through the lens'. She loves to eat and cook, eat and play, eat and explore and share the love with everyone.