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The Ramen Lover's Thread

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If you have never had an authentic bowl of ramen, you are missing out. Find out the nearest ramen joint to your area and get out there STAT.
 
For the rest of you have love yourself a tasty, steaming bowl of noodley goodness, post your pics and add location details and help out the uninitiated.
 
I'll start with this one. Kara-Miso Ramen (literally spicy miso) from a chain store called Ramen Bandai (formerly Kurumaya Ramen). Was good for what it was, but since they took out their signature garlic from the miso (name change and chain consolidation I think) it just doesn't hit the spot anymore. :-(
 
Still enjoyed it though!
 
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D3monic said:
Haven't seen any. Would love to try fresh. Need an angel hair attachment for my pasta machine. My smallest setting is still a little thick
 
i can go to my asian market and send you a s/mfrb with some fresh egg noodles *think or thin*  (good for ramen and stir fried noodles) and/or thin rice noodles (good for pho). once week they get thick white noodles too (for pad se ew), but not sure how those would ship. let me know if you'd want me to grab you some sometime 
 
D3monic said:
Haven't seen any. Would love to try fresh. Need an angel hair attachment for my pasta machine. My smallest setting is still a little thick
 
i can go to my asian market and send you a s/mfrb with some fresh egg noodles *think or thin*  (good for ramen and stir fried noodles) and/or thin rice noodles (good for pho). once week they get thick white noodles too (for pad se ew), but not sure how those would ship. let me know if you'd want me to grab you some sometime 
 
The KA ME website says one of the large grocery stores near me has the Chinese noodles. Something i noticed...The Japanese Curly noodles are very similar but only have 55mg sodium vs 200 for the Chinese noodles.
http://kame.com/japanese-curly-noodles/
Ingredients
WHEAT FLOUR, SALT, WATER, CAROTENE (FOR COLOR).
 
http://kame.com/chinese-noodles/
Ingredients
WHEAT FLOUR, WATER, SALT, CALCIUM CARBONATE.
 
I think im going to need to track down the KA'ME Buckwheat noodles. Low sodium and all natural. Plus they should be excellent for Korean style noodle soup.
Ingredients
WHEAT FLOUR, BUCKWHEAT FLOUR, WATER, WHEAT BRAN, SALT. CONTAINS WHEAT.
 
Ive seen this brand at one of the Asian markets but i cant remember which one.
 
No idea how they will compare to regular ramen. I'm just limited on options due to allergies. I did see the buckwheat one at my local grocery.
 
Garnish jjamppong with green onion, Asian chives and thin strips of zucchini are also popular. I like a little beef stock, beef or pork in mine with the seafood. Baby bok choy or nappa also goes well with it and is a common addition.
 
Looks pretty darn good for a packaged jjampong. I think ive seen it at the Korean market. I may have to give it a try.
 
I thought it was good and the bag comes with fresh noodles and 2 servings.
 
As soon as I bought it I also bought the shrimp scallops and fake crab meat and froze them in individual packs for 1 person. I put the seafood in frozen when I put the noodles in and it cooked in just a few minutes. 
 
I need to try to make a homemade jjamppong when I have time. I'm roasting a garlic stuffed pork roast right now. I'll post results in the German Pig Knuckle thread.
 
Maangchi has a video on how to make jjamppong on her website and her Youtube channel. Pretty much every Asian market ive checked has the fresh Wang brand noodles she uses. Its a wheat noodle almost as thick as udon. Look for Riken dashi stock if you dont want to go make the dashi from scratch. The Riken powder is really good for dashi powder. Markets also usually sell the squid already cleaned and scored if you prefer.
 
https://www.youtube.com/watch?v=J4wTyYyb7ek
 
I watched that video a few times and plan on using that recipe. I would prefer to find some in a restaurant first so I know what the flavor should taste like. The forst time I made Pho I followed videos and it had too much Stat Anise in it and I didn't like it but when I found some in town I loved it. Now I use the Pho beef flavoring with the sachets of seasonings and only let them cook for minutes then remove it. I don't know why I don't like it that much since I loved Sambuca when I was in Souda Bay Crete. I bet it's been 15 years since I had some, HMMM... Maybe a bottle should find the shopping cart for old times sake.
 
You need to continue the thread about Asian foods you should have, us rookie food junkies are trying to learn. It would help to know some of the dishes to use them in too. 
 
I ate the Prima Taste Laksa Coconut Curry Lamian Noodles last night and can't believe how good it was. At first when it started stinking up the house I wasn't sure about it but it's awesome. I added shrimp scallops, fake crab meat and a few slices of the roasted pork skin I cooked yesterday. That was a full meal not like those small packs of ramen. The noodles are a little bigger and the rich creamy broth coated it nicely. This is one that will be a regular for me.
 
If someone served you a bowl of Prima Taste in a restaurant, you probably wouldn't know it was a pack of ramen. :D I prefer the Singapore Curry Lamian but they are both good....Fried tofu puffs...Trust me....They go great in the Malaysian style curries.
 
I had to drive across town to pick up my pig knuckles and while I was there I asked for beef bones. This is a slaughter house that's been here forever and they only sell it by the box for $10 mostly to restaurants. The butcher gave me a 10lb bag for free so I'm starting on a broth. 
 
Has anyone roasted the bones for broth? I'm trying that method today.
 
So thinking about broth I stopped my the noodle shop and got Pho to go. I got the combination  with sliced round steak, meatball, well done flank and tripe.
 

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D3monic said:
[SIZE=24pt]Shoyu Ramen Soup[/SIZE]
[SIZE=17pt]Master Recipe[/SIZE]
[SIZE=12pt]MAKES 5-6 CUPS[/SIZE]
[SIZE=12pt]3 qt chicken broth[/SIZE]
[SIZE=12pt]2 cup water[/SIZE]
[SIZE=12pt]1 ounce ginger, skin left on and crushed[/SIZE]
[SIZE=12pt]2 cloves garlic, peeled and crushed[/SIZE]
[SIZE=12pt]3 large shitake mushrooms[/SIZE]
[SIZE=12pt]1 scallion diced[/SIZE]
[SIZE=12pt]3 dried chiles[/SIZE]
[SIZE=12pt]½ small carrot (about 2 ounces)[/SIZE]
[SIZE=12pt]Simmer for 2 hours, strain. [/SIZE]
 
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SHOYU RAMEN [SIZE=11pt]soy sauce tare[/SIZE]
[SIZE=12pt]1 cup soy sauce[/SIZE]
[SIZE=12pt]¼ cup sake[/SIZE]
[SIZE=12pt]1 tablespoon mirin[/SIZE]
[SIZE=12pt]½ ounce ginger, peel on and crushed[/SIZE]
[SIZE=12pt]1 scallion, trimmed and coarsely chopped[/SIZE]
[SIZE=12pt]1 clove garlic, peeled and crushed[/SIZE]
[SIZE=12pt]1 bunch spinach (about 1 pound), trimmed and cleaned[/SIZE]
[SIZE=12pt]Add ingredients to sauce pan, heat just till simmer and remove from heat. Let cool. [/SIZE]
 
[SIZE=12pt]I had some left over from last week. [/SIZE]
 
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[SIZE=24pt]Noodles[/SIZE]   INGREDIENTS
 [SIZE=12pt]Makes 6 portions[/SIZE]
[SIZE=10pt]·         [/SIZE][SIZE=10pt]3 C (400g)[/SIZE] [SIZE=10pt]all-purpose flour[/SIZE]
[SIZE=10pt]·         [/SIZE][SIZE=10pt]1/2 C[/SIZE] [SIZE=10pt]baked soda[/SIZE]
[SIZE=10pt]·         [/SIZE][SIZE=10pt]1/2 C (100g)[/SIZE] [SIZE=10pt]warm tap water[/SIZE]
[SIZE=10pt]·         [/SIZE][SIZE=10pt]1/2 C (100g)[/SIZE] [SIZE=10pt]cold tap water[/SIZE]
[SIZE=10pt]·         [/SIZE]
PREPARATION
1.      To make baked soda: Spread a half-cup of baking soda on a foil-lined sheet pan. Pop it in a 250°F oven or toaster oven for 1 hour. Store extra baked soda in a jar with a lid indefinitely.
2.      Put the warm water in a large mixing bowl. Dissolve 4 teaspoons of the baked soda in it, then add the cold water. Add the flour, stirring and mixing to form a crumbly, pebbly alliance—not exactly a nice dough.
3.      Turn that crumbly dough out onto a work surface. Knead it together, working the dough for 5 full minutes. (It will be a tougher sparring partner than any flour dough you’ve ever tried to make.) Wrap the dough in plastic and let it rest at room temperature for 20 minutes, then knead for another 5 minutes. (You will curse and sweat.) Rewrap the dough and put it in the fridge for at least 1 hour.
 
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4.      Divide the dough into five or six portions. Roll each portion out using a pasta machine (Italian-made is fine). Progress through the thickness settings one by one. The final thickness of the noodles is up to you, as is the width and shape into which you cut them. I like taking the dough to the second-thinnest setting, then either finely hand-cutting them or cutting them through the finer of the two cutters that came with my machine. Keep the noodles well floured to prevent them from sticking.
 
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5.      Cook the noodles in a deep pot with plenty of water. Noodles cut on the thinnest setting will only need two and a half or three minutes to cook. Check the noodles regularly while they’re cooking; if they stick together, rinse them under cold water immediately after straining them from the pot to stop the cooking and rinse off any excess starch.
 
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Need a bump
 
Most definitely had to bump this one again
Amazing and so simple.
Except for the noodles part, I still don't have a pasta machine so it's all about the rolling pin.
Still very worth it

 
 
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