I made Shio Ramen, from a cook book! That cook book is “Simply Ramen” and you can buy it on amazon by clicking this link https://amzn.to/2VN4qeT.
The book Simply Ramen was written by Amy Kimoto-Kahn. I am loving this cook book and it really is helping me understand how to make delicious Japanese Ramen, in my own home!
So here we go! I will type out the basic’s in the recipe but if you would like the FULL recipe please go buy Amy’s cook book 🙂 And make sure to check out her website at http://EasyPeasyJapanesey.com
For this recipe we will need:
- 1 medium-sized carrot, peeled and chopped
- 1/2 onion, peeled and cut into large dice
- 3 green onions, white part only, chopped
- 1/2 apple, peeled, cored, and chopped
- 1 celery stock, cut into large dice
- 3 garlic cloves (I used 5, because I love garlic and this came out fine)
- 5 fresh shiitake mushrooms (I used dry because I couldn’t find fresh, this turned out just fine)
- 1/2 cup of bacon fat (recommended) OR Ghee, or coconut milk (I used Ghee and it turned out great)
- 1 tbsp sesame oil
- 3 tsp dashi granules (Japanese stock)
- 2 tbsp fleur de sel or salt of your choice (I used pink Himalayan salt, because that is what I have)
You will need to use a food processor on the top 7 items above that are in BOLD – and process it until finely chopped, to look like paste.
Once you do that, take a medium pot and place your ‘bacon fat or ghee or coconut milk’ AND sesame oil in the pot to warm it Add the chopped vegetables and cook until onion is translucent. (Okay since everything was very pasty, I couldn’t tell when it was translucent, so I cooked it for about 10 minutes and it smelled delicious!) Add salt and mix.
The ABOVE ingredients actually makes up to 12 bowls – because you will only be using 3 tbsp of it PER SERVING. So I froze my extra stuff, below is how to make 1 serving. With the broth included.
- Unsalted Butter (2 tbsp per serving0
- Low sodium Chick or Vegetable stock (2 cups per serving)
- Mirin (1 tbsp per serving) (This is Sweet Rice Wine)
- 1 large rectangular piece of kombu (cut into squares) (I actually bought this and forgot to use it)
- Dried Shiitake mushrooms, crumbled
To make the broth you will add butter to a large sauce pan, on medium heat. Add stock (I used chicken bullion and added it to water) Add mirin, kombu and mushrooms – bring to a boil and reduce heat. Let simmer for 15 minutes. (The recipe says to remove solids with sieve but I missed that step and everything tasted fine)
Add the Shio Base (the puree you made) to the broth – 3 tbsp per serving. Lower the heat and let simmer until you are ready to serve it.
Add already cooked ramen noodles to a bowl and add your desired toppings. I added the Chashu and egg that I made earlier that day!
Over all, this recipe was amazing and pretty easy to make. It is listed at a level 1 in the book. I think if you can make regular cheap store bought ramen, you can do this. If you have a food processor, it makes the job pretty easy and the outcome is very delicious. I love this cook book and I would recommend it to anyone who would like to learn to make their own ramen from home! Let me know if you would be interested in seeing me make more recipes from this book or if you would like to see me try something else??
Would you prefer videos included in the post or just photos? I am going to try to make this as interesting as I can for you- so you can understand how to make this recipe.
Again, to buy “Simply Ramen” you can click on this link http://https://amzn.to/2VN4qeT
Thank you for checking out my blog. I do write about normal day to day stuff, products, and food. I just started out recently so if you see something you like, please let me know so I will try to post more content like that! Have a lovely day!
***I sometimes use amazon affiliated links in my posts, you do not have to purchase items off of those links but doing so may help my blog as I may get some money from referring you to the product, this is NOT a sponsored post, I simply love to cook!***