"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-21-2014, 02:20 PM   #1
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,808
Question ISO-TNT Noodle Bowl Broth


Name:   won-ton-mein.jpg
Views: 299
Size:  21.1 KB

For lunch on this dreay, damp and cool day
I made us Deluxe Noodles Bowls.
Here's my problem, I just can't get the
broth right, you know, that authentic Japanese
taste.
I use powdered Dashi and chicken broth and water.
DH always tastes the broth first, "NOPE",
and shakes his head.

Back home in Hawaii, I rarely made
Deluxe Won Ton Mein as we call it,
mainly because you could get it very cheap
at little Mom&Pop places all over, why bother
trying to make it at home?

HELP?

__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-21-2014, 02:35 PM   #2
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,144
Just a guess here Kgirl, but what about adding a little fish sauce? I'm new to fish sauce, but I've found it sure brightens up lots of stuff.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-21-2014, 02:39 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
ISO-TNT Noodle Bowl Broth

Yes, fish sauce. Maybe some miso or soy sauce?
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-21-2014, 03:11 PM   #4
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,808
Quote:
Originally Posted by Kayelle View Post
Just a guess here Kgirl, but what about adding a little fish sauce? I'm new to fish sauce, but I've found it sure brightens up lots of stuff.
Hmmm, that might work, only thing is
both DH and I are allergic to shell seafood,
isn't Fish Sauce made from shellfish? Not sure ...

Quote:
Originally Posted by Dawgluver View Post
Yes, fish sauce. Maybe some miso or soy sauce?
Oh, I forgot to mention that I do add
a slash of shoyu just before service.

I wish that I could go into one of those
small noodle joints and watch or even ask how they
make their broth.
Here in the middle of the desert, there is no
such thing, within say 75-100 miles,
and so this is why I have been trying to get this.
Won Ton Mein is like Chicken Noodle Soup for us,
only better.
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-21-2014, 03:12 PM   #5
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Check the fish sauce label. Most are made from fermented anchovies.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-21-2014, 03:36 PM   #6
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,808
Quote:
Originally Posted by Kaneohegirlinaz View Post
Attachment 22248

For lunch on this dreary, damp and cool day
I made us Deluxe Noodles Bowls.
Here's my problem, I just can't get the
broth right, you know, that authentic Japanese
taste.



HELP?
oops, I should really have said that Asian flavor... noodle bowls
are present in Chinese, Japanese, Taiwanese, Vietnamese, Mongolian, Laotian, Filipino ... I'l stop there.
@Dawgluver, I'll take a better look with my reading glasses
the next time I find some fish sauce.
Does anyone have a favorite brand?
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-21-2014, 03:48 PM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,776
Fish sauce does seem to be a common ingredient in these two recipes. Three Crabs is a good brand.

http://www.seriouseats.com/recipes/2...es-recipe.html

http://www.seriouseats.com/recipes/2...go-recipe.html

People gave favorite brands in this thread, too: http://www.discusscooking.com/forums...ves-85635.html
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-21-2014, 06:30 PM   #8
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,808
Quote:
Originally Posted by GotGarlic View Post
Fish sauce does seem to be a common ingredient in these two recipes. Three Crabs is a good brand.

Skillet Rice Noodle Bowl with Shrimp and Vegetables | Serious Eats : Recipes

Spicy Noodle Bowl with Beef and Mango | Serious Eats : Recipes

People gave favorite brands in this thread, too: http://www.discusscooking.com/forums...ves-85635.html
Fantastic GG, so many mahalos (thanks) for those links!
Click image for larger version

Name:	shaka braddah.jpg
Views:	157
Size:	6.7 KB
ID:	22250
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-21-2014, 07:13 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,776
You're welcome
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-21-2014, 08:19 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,115
I'd expect to see some common flavors in the broth. Cilantro, tamari, ginger, garlic, miso...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-22-2014, 12:50 PM   #11
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,808
I guess I'm trying to replicate the broth
that is used in the take-out noodle soups
available in Hawaii.
So I sat and thought about it and I think
I might have it.
Chicken stock, reduced by 20%
with a piece of fresh Ginger and pork bones, white pepper
and soy sauce.
In Hawaii, it's alot of Cantonese cooking methods.
Now we just need another yucky day or someone not feeling well,
not that's what I wish for, it's just that's when a big
noodle bowl tastes the most comforting.
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-22-2014, 02:11 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,776
Are you familiar with Steamy Kitchen? She specializes in Asian-inspired recipes. I have her first book and I love her recipes. Here's a link that searches for "noodle soup" on her site:

You searched for noodle soup - Steamy Kitchen Recipes

As you mentioned, there are lots of options depending on which cuisine and meat or seafood you're using (if any - there are some for miso, as well).
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-22-2014, 11:54 PM   #13
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,808
Interesting GG
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-23-2014, 11:28 AM   #14
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,406
First I would make chicken stock using bones, feet etc. Then I would use that to make the soup stock for that I would add Kombu, ginger, dried fish (bonito flakes or dried anchovies) and a little salt. Just before serving strain and adjust seasoning with soy or fish sauce.

My favorite fish sauce is red boat. it only has 2 ingredients anchovies and sea salt. It is hard to find and more expensive but worth it even if I have to mail order it.

But this recipe also looks good http://www.aidamollenkamp.com/2012/0...saimin-recipe/
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 11-23-2014, 07:53 PM   #15
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,808
Quote:
Originally Posted by powerplantop View Post
... snipped

But this recipe also looks good Shrimp and Vegetable Saimin Recipe
OH MY GRAVY ALL OVER MY TWO SCOOPS RICE (that's OMG! in my world)
That's it, Aida hit the nail on the head, I think anyways. I would have to leave the shrimp in any form out, allergic dontchaknow.
ZIPPY'S, that's the the first place DH and I stop at on our way from the Honolulu airport to his sister's house (well that and Genki's Sushi, just depneds).
Aida got me!
So many MAHALO's PP!
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-23-2014, 08:09 PM   #16
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,406
Quote:
Originally Posted by Kaneohegirlinaz View Post
OH MY GRAVY ALL OVER MY TWO SCOOPS RICE (that's OMG! in my world)
That's it, Aida hit the nail on the head, I think anyways. I would have to leave the shrimp in any form out, allergic dontchaknow.
ZIPPY'S, that's the the first place DH and I stop at on our way from the Honolulu airport to his sister's house (well that and Genki's Sushi, just depneds).
Aida got me!
So many MAHALO's PP!
Glad you like the link. Hopefully that gets you the flavor you're looking for.

BTW: I will be out your way come January. I will be in and around Douglas.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 11-24-2014, 12:01 PM   #17
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,808
PP, never been to Douglas before. Is your trip for business?
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 11-24-2014, 12:16 PM   #18
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,079
Most of the ramen places I have been to recently use a pork-based broth for a lot of their soups.

In addition to soy sauce or fish sauce you might want to consider gochujang.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 11-24-2014, 01:09 PM   #19
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,406
Quote:
Originally Posted by Kaneohegirlinaz View Post
PP, never been to Douglas before. Is your trip for business?
Yep it will be for business.
__________________

__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Reply

Tags
asian, broth, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 04:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×