John Myers
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Homemade Ramen with Freshly Pulsed Shrimps and Bremen Garden Vegetables
The perfect homemade ramen with freshly pulsed shrimps and bremen garden vegetables recipe with a picture and simple step-by-step instructions.
Ramen noodles:
- 4 g Baking soda
- 36 g Rye flour
- 200 g Wheat flour type 00
- 200 g Wheat flour type 550
- 180 g Water
- 1 tsp Salt
- Cornstarch
Ramen broth:
- 6 l Water
- 2 Pc. Pig’S foot
- 2 kg Pork bones (with bone marrow)
- 4 Pc. Chicken legs
- 3 Pc. Onions
- 2 Pc. Leek
- 1 Pc. Garlic bulb
- 250 g Ginger
- 500 g Mixed mushrooms
- Soy sauce
- Sesame paste
- Chili oil
Soup deposit:
- 4 Pc. Spring onions
- 4 Pc. Swiss chard leaf
- Sesame salt
- Freshly peeled crabs
- 3 Pc. Eggs
- Spread the soda on a baking sheet lined with baking paper. Bake in the oven at 130 degrees for an hour. Let cool down completely without touching it.
- Wash the pig’s feet and bones very well and then drain them with boiling water. Put together with the chicken legs and 6 liters of cold water in a large saucepan. Clean the vegetables and cut them into large pieces. Sear everything so that the aromas develop. Add to the pot and bring everything to a boil. Let the whole broth simmer for about 12 hours. If necessary, skim off the resulting foam.
- Strain the broth through a very fine sieve. Return to the clean saucepan and reduce to about 3/4 of the liquid. Season to taste with soy sauce, sesame paste and chili oil.
- For the ramen noodles, roast the rye flour in the pan for about 4 minutes. Then knead the two types of flour, the baking soda and the salt with about 2/3 of the water until the ingredients combine. Otherwise slowly add more water (use as little water as possible). Knead the dough for at least 10 minutes in total. Shape the dough into a ball and wrap it in cling film. Let rest for 30 minutes.
- Divide the dough into 4 portions and roll out with a rolling pin until it fits into the pasta machine. Put the dough through the pasta machine twice on the highest setting and then through steps 2, 3 and 4. Then cut the pasta into the thinnest strips that can be made with the pasta machine. Dust the pasta with starch immediately to prevent them from sticking together. Let it dry or cook the pasta immediately in boiling salted water for about 5 minutes.
- Place the eggs in cold water and boil for 5 minutes, rinse directly with ice water. Cut the chard leaves into fine strips, as well as the spring onions. Pulp the crabs fresh. Peel and halve the eggs.
- Heat rapeseed oil in a saucepan and fry the chard strips in it until they are crispy. Sprinkle with sesame salt. Cook the ramen noodles in sparkling salted water for about 4 minutes. Place in the ramen bowl. Arrange 1 tablespoon each of spring onions and crabs to the left and right of the noodles. Place the waxy half egg in the middle on top. Top up with the tonkotsu broth so that the egg protrudes from the broth. Spread a handful of fried Swiss chard on top.
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