Restaurant quality Ramen Soup is possible to achieve right at home. It may take a bit of time, but boy when done... you'll never be making the instant ramen again.
Here we will be using our Instant Pot pressure cooker to speed up the process quite a bit.
Normally, the base of an authentic ramen soup is made on the stove, in a pot for at least 6-12 hours. Simmering chicken, or beef bones (for kosher version...) to extract all the incredible flavours trapped inside. The Instant Pot pressure cooker helps speed the entire process up to 2 hours. If you want you can keep it going for 4, but more than that doesn't really bring any additional benefits.
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The key elements of a real Ramen Soup:
1. Broth
2. Tare - Sauce
3. Noodles
4. Toppings
5. Aromatic oil
Traditionally, ramen soup broth and sauce/tare are made separately and when plating, the Tare comes first, followed by the broth, then the noodles, then toppings, and finally the aromatic oil. In my broth I usually infuse the ginger and mushrooms in the instant pot, but I didn't want to have a chicken broth for multiple recipes with them in there.
What is an aromatic oil? it is oil that has been infused with different ingredients. Oils are incredible at retaining fragrance. In this video I make a relatively simple one, but I like to pack in way more chilli usually which over a couple weeks in the fridge will intensify and just become a different level of deliciousness to your ramen soup.
The noodles, please try not to use instant ramen noodles. Opt for fresh ones (if you want to make ramen noodles at home, we will be making a video on this soon), or dehydrated ramen noodles.
For the toppings, I HIGHLY recommend making it with Par-Boiled eggs. the yolk of the eggs gives an additional texture to the soup that elevates it even further. I also make sure to always marinate them for at least 1 hour to overnight for the egg to absorb the incredible soy flavours.
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23 июл 2024
