Ramen!

Ramen is usually considered a Japanese dish. Although there are articles all over the world wide web about it originating in China and then making it’s way to Japan. So technically it’s not only today but since centuries that everything has been MADE IN CHINA! Back to my ramen-pedia.

Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, pig bones, shiitake mushrooms, onions, soy sauce or miso.

This is then usually topped with sliced pork, sliced steak, grilled chicken, microgreens, sprouts, green onions, prawns. Basically, these are just toppings, so this can literally be anything you like. A good balance of fresh ingredients and cooked meat or veg is just good enough.

 Some modern aka. HIPSTER Ramen broths can also be vegetable based. Frigging hipsters with their vegan gluten free  peeled oranges avocado covered dietary whims are messing up everything!

You’ll need:

The broth:

1 Salmon head and the fish scraps
2 large onions
5-6 celery stalks

2 star anise

1 cinnamon stick

2-3 dry red chillies
3 inch ginger and 1 whole garlic both fresh and roughly crushed. Dash of soy and fish sauce

Toppings: get creative with this but below are a few tips Veg: Green onions, spinach leaves, pakchoy, sprouts, dry seaweed Meat: pork belly, grilled chicken, a nice medium rare sirloin steak, grilled prawns.

Start with frying up the onions, celery, gingers and garlic in a little bit of oil. I’m currently sold on this hemp oil but literally any strong flavoured oil is good for this. Sesame oil, Mustard or chilli oil will go just as well. Add the fish to the pan and mix it around. Now start adding water to it just enough to cover the fish bits. Let it come to a boil and then add the rest of the ingredients in and let it simmer. I usually make the broth a day in advance and the longer you cook it the better it’ll be. 

So this is not 5 minute ONE POT MEAL! The one I made was on the stove for about 5 hours on a low flame. This way you will get a restaurant experience when you look at your gas bill for the day you cook it! But it’s well worth the wait.