redfish_33
Assistant Cook
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.
Here is a pic of the finished product.
Here is a pic of the finished product.