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Inquiring about Ramen

post #1 of 10
Thread Starter 

Dear chef-talk gentlemen

 

  I am a home cook and i tried making ramen before and a matter came up on my mind so i have a question regarding something in japanese ramen.

 

  Now i know ramen consists of 4 common parts which are the soup, tare or style, noodles, and toppings my question is regarding the soup. I always see broth or stock used as the soup i never seen stews, braises, meat jus, gravy or others used in ramen.

how come and would it be possible to use them as soup or is there a certain rule or reason that these can be used?

 

  Therefore i am requesting your input on this matter and  please help me on this getting this inquiry solved.

 

Many thanks,

Henoddo

post #2 of 10
It depends on the toppings.
Sometimes you can use the meat from stock as a topping, reason I make it a beef stock. It's all about the flavour composition and where it comes from. They don't use as much of these sauces. I personally think that taste of caramelised meat like from jus would just ruin the idea of Japanese ramen.
I use miso paste as the quickest ramen base. It's childlishly easy.
What exactly are you aiming for?
post #3 of 10
I think not using jus or a thicker soup base is mostly just based upon tradition. Almost all Japanese soup/stew/noodle dishes are based upon steeped kombu broth infused with katsuoboshi flakes. Adding heavy meat flavoring would overwhelm the delicate fish flavor and ruin the point of slowing steeping the kombu for hours.
Of course this doesn't meat that making a thicker and richer ramen soup base wouldn't taste good.
post #4 of 10

I guess you have to decide how far outside you want to go before it becomes not ramen.  Other noodle cultures do all sorts of things with their noodles, and as such, it is not called ramen.  It is called (something) noodles but not something we would call Ramen.

 

For example, try thin egg noodles with fresh drippings from Chinese Char Siu with the pork.

 

COme to think of it there are so many regional variations I can't even begin to describe in English.   Curry noodles of all kinds are common in Southeast Asia for example.  Pork broth, seafood broth, fresh vegetables, preserved veggies, etc.

 

So I guess use your imagination and come up with what you like.  Make yourself the talk of the town when people come over.  :D

post #5 of 10

I love ramen. And I would love to cook my own style ramen. It will helped me a lot by giving suggestion. thanks to all, very useful advice. I will try it at home.

post #6 of 10
Okay, so the thing you have to understand is that ramen is a Japanese adaptation of Chinese soup noodles. So forget all that stuff about J tradition and such.

Your basic ramen broth is chicken, pork, and scallion/ leek/ negi, cooked 2-3 hours gently just like French stock, strained very well until perfectly clear.

Some go for the heavy, Ippudo-style stocks, in which you boil as hard as possible for several hours to emulsify the fat into the stock. I find this disgusting, even at Ippudo's most lauded outlets in Tokyo and Kyoto, but whatever floats your boat.

Start with the clearest, cleanest stock, and go from there.

Why not gravy? Sure. That's a style. Or a really intense stock more like a sauce, and you dip the noodles? Yup, that's a style. The range is very wide. Try it, is what I'm saying, and see what works for you.


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post #7 of 10
Thread Starter 

Dear cheftalk

 

      This idea started as trying something different with ramen, thank you for your input so far but i have an update for who wants to know what i am after basically.

 

 

       Currently i got a new thought of what i am seeking of trying this out in ramen, now if the concept was something similar to fusion cuisine ramen anyhow of any cuisine (basically i don't know how to or what to follow when doing it),

for instance i use the same stews and the others but from other cuisines and incoporate them to ramen; how about that, shouldn't that be permissable to do in this case or not.

i am confused at the moment if this might possible to do because i am planning on doing something similar and i don't know if it would be mediocore or just stupid to people if they saw this being done.

would you please enlighten me of why this may not be possible to do or if it is then how should i do it .

 

 

Thank you all for the inputs, consideration and time you gave for this thread, i deeply appreciate your answers and effort.

 

 

Best wishes,

Henoddo

post #8 of 10

Hey you're cooking at home for yourself.  The only opinion that matters is yours.  Who cares if it is authentic or not ramen.  If you want to put ramen noodles in a different broth go for it!

post #9 of 10

Dear all 

 

  I am working on a book that has an idea similar to what this thread starter stated on what he was seeking in this thread thus i am pretty piqued to know about this and please if anyone can give a eligible answer and at least by someone who is actually a chef not a home cook i am not trying to be rude or anything but it's just so that it's more of a definite and credible answer and that would be really grateful, this can be a source of inspiration for me therefore i am really interested to see if the concept that was mentioned sounds agreeable and all right also viable or not to the members of the forum.

 

i am basically helping out and interested in this so it's a win-win for me and the thread starter hence thank all for their time and help on this thread.


Edited by Mal Tensai - 9/18/16 at 12:46am
post #10 of 10

Hello

If you have Netflix....please watch    Mind of a Chef......excellent info...all on RAMEN

 

From my experience....Stock or rich broth best!

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