Bit of a broth blitz the other day. Beef and chicken. Ramen results. Made a base stock of roughly one part each of homemade (frozen) dashi, chicken and beef broth. Tare (seasoning) was soy, salt, water and msg, I went at about 3/4 usual strength.
Tantanmen ramen. Pork broth from the freezer, Chinese wheat noodles, sesame tare (flavour), beef soboro, spinach, boiled egg and some mayu (black garlic oil). Bit simpler prep than the classic tonkotsu this one, but super rich and delicious! Made this from scratch tonight (not the broth) in about 45 min. Enough for a few more portions later in the week as well.
Tonkotsu ramen last night. Didn't go the whole 9 yards but some 6 or 7 of them. 5 hr pressure cooker pork shoulder and hock bone broth. About 4kgs of bones with 4 litres of water the final result, so 1:1 dilution was fine, it was quite concentrated. Reheated, added to some chicken stock I had, and blended to make emulsion (white colour).
Tsukemen ramen of sorts. High (for ramen: 40%) hydration dough, blend of medium and low protein flours, 1% salt, 2% baked baking powder. Mixed for about 5 mins, then rested for 90 mins in a dehydrator at about 30C. Did wonders for the gluten development. Large pasta machine pressed then cut by hand.
Shoyu ramen (3rd bowl). Proper ramen egg this time (soft boiled and cured in the chasu broth) and blowtorch finished pork chasu, home made ramen noodles. Shredded chicken left over from the broth. Whole chicken carcass pressure cooked for 90 minutes with dried sardines and prawns, carrots and probably a few other goodies I can't remember right now. Aside from being a little cold it was rather lovely.
Ramen noodles. 100% wheat flour, 45% water, 3% baked baking soda. About 80-100g per portion in a soup. Bake baking soda in oven at 120C for an hour. This will help with the texture and colour the noodle yellow.