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Old 08-04-2012, 09:34 PM   #1
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Homemade Ramen

Ramen has to be one of my favorite dishes in the world, I ate my share of the instant stuff while in college, but I am hooked on the real Ramen after a recent trip to New York. I read Momofuko by David Chang before my trip and I just had to eat at Momofuko noodle bar while I was there since the only reason that I went to New York was to eat at all the different chef's restraunts that I have read about. It had a very deep , rich, and smoky flavor to the broth and the noodles were perfect. Luckily his recipie is not too hard, I made a few adjustments and I actually cook it a little different every time. I have made the noodles from scratch a few times and although the process is easy, the dough is very tough to work. I have found a very good brand of dried alkaline noodle to use, so I actually use dried noodles now. I have fun with cooking the broth and I boil the bones for 2 days, there is so much leftover meat and veggies after the process of making broth that I made different recipies for all of the leftovers. Click image for larger version

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Here is a pic of the finished product.

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Old 08-04-2012, 09:47 PM   #2
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Fantastic! I can eat that every day, day and night.
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Old 08-04-2012, 09:57 PM   #3
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That looks wonderful, can you share where you get the noodles and what they are called? I've been using fine udon noodles for ramen type.
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Old 08-04-2012, 10:03 PM   #4
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I eat it alot, I always make a huge batch of broth and freeze it so I can eat it whenever I want.
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Old 08-04-2012, 10:09 PM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
That looks wonderful, can you share where you get the noodles and what they are called? I've been using fine udon noodles for ramen type.
I get the noodles at an asian food store in town or at Fresh Market, I actually forgot the brand name but I have used udon noodles before. They do not have it all the time, so when I find it, I usually but a lot of them.

They are really good when you make it by hand but the dough is very tough, if you have a good pasta machine it might be worth it to make the noodles from scratch.
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Old 08-04-2012, 10:17 PM   #6
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Can you share the recipe for that? I have a good pasta machine and a cranky old feller to run the noodles through the machine.
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Old 08-04-2012, 10:18 PM   #7
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I found a pack in my pantry, it is hakubaku brand. You can order it online if the stores in your area do not carry it.
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Old 08-04-2012, 10:32 PM   #8
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I found a pack in my pantry, it is hakubaku brand. You can order it online if the stores in your area do not carry it.
Thanks I found it: Hakubaku - Home

and they are carried in our local natural food store.
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Old 08-04-2012, 10:34 PM   #9
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I used the recipe out of David Chan's Lucky Peach magazine because it a very simple recipe, it calls for heating baking soda at 250F instead of using potassium carbonate which is hard to find. This is a link to the recipe that I used out of Lucky Peach magazine. The broth and Tare recipe is there also, you can subtitute and use your imagination on the broth but the noodles need to be exact. Make sure that you use 4 tea spoons of the soda and not table spoons , some recipes call for tablespoons but it was a mistake.David Chang
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Old 08-04-2012, 10:35 PM   #10
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Quote:
Originally Posted by PrincessFiona60 View Post
Thanks I found it: Hakubaku - Home

and they are carried in our local natural food store.
Does this mean the cranky old feller isn't going to be making noodles any time soon? What brand of pasta maker do you have, btw?
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