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 Posted: Wed Jun 25, 2008 5:23 pm
I spent a lot of time researching this recipe and it comes out really good.
This is only one type of Ramen stock, there are literary hundred of different types of stocks.
You will need a large stock pot(12 quarts min. but I prefer a 20 quart)
Also get a second pot of water going for par-boiling.
Ingredients:
2-3 Leeks
4 Carrots
2 Tbsp Garlic
1 large oninon
Pork Bones(1/2 pound to 1 pound)
Chicken Bones(I suggest getting a whole chicken and just debone)
Salt to taste
Soy Sauce to color
- you are adding the soy sauce for flavor, but mainly for color, do not use dark soy, if you are using a high sodium soy sauce you can omit the salt.
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Posted: Wed Jun 25, 2008 5:43 pm
Cut off the ends of the carrots and leeks and wash very well. For the leeks I suggest using only the white part and to wash it submerge in water for a few seconds. Cut the onion skin off and chop in half.
Get the water going in the second pot, bring to a boil.
Heat the stock pot up and throw the garlic in the bottom. Once hot throw in leeks, carrots, and onions. Mix up.
Once the par-boil water is boiling throw in the pork bones for a minute. Take out and throw in main pot. Next throw in the chicken bones but let cook in water for 2-3 minutes. Take out and throw in main pot.
Fill with water leave about 1 quart free. Turn on stove on low. This part will take time a long time and you can not leave the pot alone. This is what makes ramen stock unquie, DO NOT LET BOIL don't even let it simmer you want a low heat. The stock will be as clear as a consume. Keep skeeming off the fat. 3 hours in add soy sauce and salt as needed. Cook for 1 more hour. Strain the items out and you are done.
I like to add a light miso to my soup after it is done.
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Posted: Fri Feb 06, 2009 11:44 pm
I luvs Ramen, I will try this when I have free time and let you know how it goes!
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