Surely you were missing a Ramen recipe here. Right?
Daniela Bystrická just sent us one, and we are happy to share it with you for inspiration. The base is, of course, the broth, and in this case it will be chicken. Instead of miso, you will find liquid miso – tamari sauce. In this case, buckwheat tamari.
Definitely try it and feel free to improvise!
Chicken Broth
Ingredients:
- Chicken meat for soup – 1.5 kg
- (backs, skeletons, necks)
- Water – 2.5 l
- Kombu seaweed – a piece (approx. 10 cm)
- Carrot – 2 pcs
- Fresh ginger – 1 block (10 cm long, 3 cm wide)
- Garlic – 1 head
- Shallots – 2 pcs
- Leek – 0.5 pcs
- (optional: parsley, celery to taste in the broth)
Method:
- Clean the vegetables and roast together with the chicken in the oven for approx. 20–30 min until golden at 200°C
- Transfer to a pot and cover with cold water
- Bring to a boil
- Cook uncovered for 1–1.5 hours
- Reduce to 2 l
Ramen
Ingredients:
- Chicken broth – 2 l
- Tamari (buckwheat) – 200 ml
- Mirin – 3 tbsp
- Mizkan – 1–2 tbsp
- Salt – 1 tbsp
- Sugar – 1 tbsp
- Sesame oil – 2 tbsp
- (optional: dried garlic, ginger – 1 tbsp)
Method:
- Heat everything together
- Add ingredients to the soup as desired:
Tamari Eggs
Ingredients:
Method:
- Take eggs out of the fridge and let them come to room temperature (30 min is enough)
- Boil in water with a little vinegar (prevents cracking)
- Cooking time: 5 min 45 sec 😊
- Immediately cool under a stream of cold water
- Peel
- Place in a container (mason jar/airtight dish/…) and cover with tamari
- Marinate in the fridge 1–5 days
- (In my opinion, best on the 3rd day)
- Remove, carefully cut (best with a thread, like dumplings)
Finally…
Simmer marinated bamboo in tamari (buckwheat) with a bit of sugar or maple syrup (much tastier! 😊)
Soak wakame seaweed in water before eating until it swells
Pour ramen over cooked noodles, add tamari egg, bamboo, seaweed, spring onion, sesame… as you like 😊
Enjoy!
