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/ck/ - Food & Cooking

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9589045 No.9589045 [Reply] [Original]

Tips on making a good ramen broth? I've checked serious eats and I don't really have the time or desire to simmer chicken feet for 5 hours. I think I'm just going to fry standard aromatics and then add some measures of 5 spice mirin, soy and chili sauce before I add chicken stock.
I don't really care about traditional, mainly want something tasty.

>> No.9589145

>>9589045
Any broth worth its weight will be simmered for hours to extract the maximum amount of flavor. Consult the one true God(dess):
https://www.youtube.com/watch?v=yfEUwNQTXwU
You can go full Marco Pierre white and use stockpots + kombu & bonito flakes if you can't be bothered.

>> No.9589169

>>9589045
This recipe wasn't bad. Removed sesame seeds because I didn't have any, subbed in beef boullion cubes for chicken broth because I didn't have any, and added fish sauce because I like the taste, it turned out pretty damn good.
>inb4 recipe mutilation
Cooking is about improv

https://www.justonecookbook.com/homemade-chashu-miso-ramen/

>> No.9589188

>>9589169
Oh, also used Lao Gan Ma instead of the chili paste they suggested, and I added more of it. Didn't really like the ratios they suggested.

>> No.9589202

>>9589045
>tips on doing something well? I looked up the correct way to do it but I think I'll just half-ass it instead. That should work, right?
Fuck off, retard.

>> No.9589209

>>9589169
>>9589188
So you didn't even come close to following the recipe but you're going to post it anyway even though it's totally irrelevant

>> No.9589210

>>9589209
Recipes are guidelines, make what tastes good for you, nigger.

>> No.9589223
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9589223

>>9589210
It did end up looking and probably tasting pretty different though. I should've actually went through the hassle of cooking the chashu correctly, and I picked the only noodles I could find that were gluten free.

Also added mushrooms.. yeah you get the picture, basically completely different, I just wanted to get a general idea of what the stock looked/tasted like and went from there.