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/ck/ - Food & Cooking

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13112441 No.13112441 [Reply] [Original]

Whats the secret to making really good ramen?

>> No.13112455

Really good broth.

>> No.13112457

>>13112441
Making really good broth.

>> No.13112632

Squinty eyes

>> No.13112681

In order of importance:
1.Broth
2.noodles
3.condiments

>> No.13112703

>>13112632
Nani??

>> No.13112724

>>13112441
Ancient Chinese secret eh?

>> No.13112731

The key is to make pho instead.

>> No.13112768

miso, sesame seeds, wakame, sprinkle of some ground up red pepper of your preferences

>> No.13112774

>>13112455
This. That and the oil you use.

>> No.13112778

>>13112455
Do you have a good recipe? My gf recently made a broth but put so much fucking ginger in it plus she’s vegetarian so it hardly even tasted like ramen.
I feel like most ramen I’ve had in restaurants isn’t gingery at all?

>> No.13112784

imo making good ramen at home isn't worth it unless you unironically see cooking as a fun hobby.
Otherwise just going to a good ramen place is going to serve you much better.

>> No.13112806

>>13112724
I wanted to smack that bitchass so badly! The business is lost because of your whore mouth!

>> No.13112826

>>13112778
Usualy I add beef bulion cubes with the packet for instant ramen. Also cook the egg in the water.

>> No.13112827

>>13112778
can't make good broth without bones.

>> No.13112889
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13112889

I made ramen at the weekend.
Turned out pretty good.

>> No.13112933

>>13112778
Ginger isn't a standard ramen ingredient but there's no rule against it either.

There are a few fish and seaweed based soups that are common for ramen but if your GF is interfering with your meals like this I suggest trading it in for a newer model.

>> No.13112938

>>13112778
>vegetarian ramen
Throw her off a building

>> No.13112999

>>13112938
My wife has to order vegan ramen at restaurants because she's allergic to fish. There's one place I've been to that makes a half-decent one, but everywhere else it's just salty mushroom water.

>> No.13113017

>>13112999
Why not call around and see if anyone makes their standard broth without any sort of fish? I've seen a couple that don't use anchovies for flavor although I don't think I've ever had one.

>> No.13113041

>>13113017
I think bonito flake is a pretty standard part of ramen broth. Usually it's only the vegetarian/vegan ramen that doesn't have it.

>> No.13113050

>>13112441
Why is the broth thick and smoky when I order it out? What's making it thick and clinging to the noodles the way it be clinging like that?

>> No.13113065

>>13113041
>bonito flake
Fuck I completely forgot about that.

>> No.13113066

>>13113041
Tonkotsu and miso based ramens ought to skip the seafood. No harm in asking.

>> No.13113078

>>13112441
>Whats the secret to making really good ramen?
Fat and salt

>> No.13113184

Well I got high and made Peanut Butter Sriracha Ramen and it was sooo fucking good

Peanut Butter, Sriracha, Soy Sauce, Veg

>> No.13113683

>>13112441
I went to a local Ramen restaurant in a very cosmopolitan city. Everyone was raving about it, and the guy was straight from Japan and didn't even speak much English.
It was boring. Everyone else was raving and raving and raving and I'm looking at this soup going "yeah.... it's ok".
I think Ramen is a 100% NPC meme.
Just because someone spent 16 hours per day rolling each ramen noodle by hand does not mean the dish is good. It just means Hiroku is bad at working and efficiency.

>> No.13113842
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13113842

>>13113683

Name of the place? Having eaten enough decent ramen in Japan, I realized the stuff back home (US) is pretty shitty. The thing is the majority of ramen in Japan is not mind blowing, it's just a serviceable, quick meal.

Also, noodle making process is actually pretty quick and most places have noodles delivered to the shop.

>> No.13113897
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13113897

>>13112441

You need to decide what type of ramen you want to make. Shoyu, shio, miso, tonkotsu, tantanmen....then out of those choose how you will build your broth. All bones? Tons of sardines to fortify? Veggies? etc.

>>13112784
You can make a very good broth given you have proper technique and are willing to spend the time on the broth. Noodles are a different issue. Sun makes a decent wavy noodle you can find in Asian markets.

>>13113041

If you are using a dashi, yes you'll need bonito and kombu.

>>13113050

If it was made with bones (tonkotsu) or paste (miso), there's your answer. Clearer, lighter soups like shio and shoyu obviously won't have the same viscosity. Whatever fat added will help too.

Pic related is a place that makes a thick chicken gravy using a roux.