Ramen

There's nothing quite like freshly-made-from-scratch ramen.  I've enjoyed warm, delightful bowls of wonder at places like Ippudo and Momofuku Noodle Bar but have been aching to find a way to make the stuff at home.  I'm pretty happy with the broth I've come up with, based on a recipe from the Momofuku cookbook.  I collected the bones from various roasts over time but I bet this works just as well (and picks up even meatier flavours) with some bone-in cuts of meat.  The key is to keep the pot at a strong, steady simmer the entire time, which helps emulsify the fat into the broth, giving it that rich, silky texture.


As for the noodles, although I've tried my hand at the home-made stuff and it's been fun, I find the convenience and quality of dried pasta to be the way to go.  I haven't checked but there's probably something a little more authentic and just as convenient at our Asian grocery store.


Ingredients:


4 lbs assorted chicken and pork bones
4 quarts water
3/4 lb bacon
1 onion, halved
2 carrots
1 head of garlic, halved crosswise
salt
soy sauce


Pre-heat the oven to 400 F and roast the bones for about 45 minutes.  Place the bones in a stockpot or large dutch oven with the water and bacon and bring to a boil.  Reduce the heat to medium or medium-low, whatever keeps it at a vigorous simmer.  Remove the bacon after 1 hour and continue to heat for 5 more hours, replenishing the water as necessary.  Stop replenishing the water and continue simmering for 1 hour, then add the onion, carrots and garlic and simmer for another hour.  Turn off the heat and strain the broth.  Season with salt and soy sauce to taste.  The recipe can be scaled up or down, though given how long it takes, making lots would be wise.

Mmm, roasting bones.

Bacon!

Simmering away.

Aromatics.  Almost done!

To serve, heat some broth and boil some noodles (we just used angel hair) till they're partially cooked, then finish cooking the noodles in the broth.  We've been using about 3/4 to 1 cup of broth for 2 oz of dried pasta.  Add any accoutrement you desire.

Soft-boiled egg and cabbage.  Yum!