Ramen Noodles

Ok, so who doesn’t like Ramen Noodles? Sure it’s a college kids food, but it’s a really good soup. I’m making everything homemade: noodles and broth. Making homemade noodles is a favorite of mine! Since the first time I’ve ever made pasta in culinary school, I’ve fallen in love with making it. There are so many possibilities that you can do with pasta too! This recipe will take 2 days.

Pasta: 3/4 cup all purpose flour, 2 Tbsp water, 1 egg, and 1 tsp salt.

Broth: 1 pig shoulder roast, 1 package of chicken wings, 1/2 cup chopped scallions, 1 tsp minced garlic, 1/2 cup chopped carrots, and 1/3 cup chopped ginger.

Broth finish: 1/2 cup soy sauce, 3 Tbsp salt, and 1 tsp mirin.

Soup finish: 2 poached eggs, chopped scallions, and the pig roast sliced.

Day 1: make the broth.

First in a stock pot heat up 1/4 cup of oil. Brown all sides of the pork roast, then add everything else to the pot and add water until everything is immersed. Let cook for about 4 hours. Then strain through cheese cloth and place in the fridge until the next day. Save the pig roast.

Day 2: making the noodles and putting everything together.

Mix together the flour and salt. Make a well in the middle of the flour mixture and place the egg and a little bit of the water in the middle. Slowly mix the egg mixture towards the outside of the flour mixture and mix together (adding water as needed) until the dough is elastic and not sticking to you hands (add more flour and or water to make this happen). Let rest for about an hour then roll out the dough to about 1mm thick. sprinkle flour over the dough and start folding the dough over itself until layered. Cut the layered dough into thin strips. Lay the strips over a baking rack and let dry for a couple hours.

When you’re ready to starting cooking and eating, heat up the broth. Add all the finishing ingredients for the finished broth. Bring to a boil and add the noodles. Scoop into a bowl and top with the sliced pork, chopped scallions, and a poached egg. Enjoy!

This is a soup you would make on a cold winter night. The soup is tasty and the noodles are al dente.

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