Krista Ettles - All Things Ramen
Thanks so much for subscribing to my free newsletter! If you’re enjoying this, please consider supporting the work I do by purchasing a paid subscription. You’ll receive access to a great little community where we can connect deeper, plus bonus recipes, cook alongs and so much more! Another way to support my work is to share it with a friend who you think may also enjoy content. For the full experience, become a paying subscriber. I fall in love with a new food pretty regularly. Do you do that? You try something and it's instantly your favourite? And I then of course must learn to make it at home and usually dive down a very large rabbit hole of the history, the tradition and the proper way to make it. Because it always makes it mean something more. It's why I love travelling. It's why I love eating at new restaurants. I'm that person that will question whoever cooked it so I can get into my kitchen and experiment and have the satisfaction of recreating it on my own. Seriously, try talking to someone about the food they’ve cooked you and see how excited you both get. My love affair with ramen began years ago. There's something about this beautiful bowl that’s always comforting. Like a soothing balm for the soul. If you've had it before you know what I mean. What is it about ramen that gives me that feeling? It’s always the broth. And when you make it yourself you realize exactly what goes into the process - and appreciate it even more. How something so seemingly simple can be so special is something to be savoured. Broth simmering on the stove has become a Fall ritual for me and I wouldn’t have it any other way. I love making big batches of broth so I can have it whenever I like without the work. My future self is always thankful because when you’ve got the broth you can make ramen in a flash with a few simple ingredients. And even if you don’t there’s a few ways you can dress up any broth, or as I like to call it, make a tribute to ramen. Like a really great cover band, it's not going to be exactly the same but that doesn't mean it can't be good. And it’s what I teach when it comes to cooking, right? Use what you have and get creative. So here’s my run down on making ramen at home. You might need to stock your pantry with a few more ingredients but it's worth it so take the time to seek out your local Asian grocery store where you’ll find a treasure trove of ramen staples that I’ll talk about below. And who doesn’t love a good grocery store adventure to find some new ingredients? I know I do! Cook This Now: All Things RamenHere’s your permission slip to play around. I love being able to make a beautiful bowl from what I have in the fridge. It's really all about the broth, a protein, seasoning and toppings. But when you have time, it's worth it to try your hand at the broth and the chasu pork. I've added a few links to some of my favourite recipes. Broth You'll usually find 4 types of broth when it comes to Ramen: Shoyu, Shiro, Miso and Tonkatsu I’ll say it again, it’s so worth it to take the time to make a batch or two from scratch. Seriously, once you’ve done it, you’ll have a hard time going back! I’ve linked the recipes I’ve started with above. The two I make most often are the shoyu and tonkatsu. I’m amazed every time at how the tonkatsu ends up looking so creamy without any cream. Yes, you need to find yourself some pigs’ feet which you can find at a good butcher shop or even better if you know your local farmer. This is what sustainability is all about for me, using all of the animal. Don’t be afraid, just go for it! It’s so worth it, I promise. And when you do be sure to make a big batch and freeze it in ziplock bags or in ice cube trays so you can enjoy the fruits of your labour anytime you like! It’s the best feeling. For the miso broth, I usually make the miso seasoning then freeze a few tablespoons in cubes then you can just pop them in any broth whenever you like. If I don't have ramen broth I've made in the freezer, I'll use a good homemade broth to start, usually chicken. Then it's all about the seasoning or dashi. Usually a couple cloves of garlic, a couple green onions, a few slices of ginger, dried shiitake mushrooms (you can use fresh too), and if you have it, bonito flakes (you can find some that come in packets that look like tea bags which saves on the straining) Let this simmer on the stove for a good 15-20 minutes. I also found this dashi stock that has all the ingredients, also in a little teabag so just add it to your broth or even water if you’re in a real pinch. Once the broth has simmered, remove the garlic, ginger and scallions. Strain if needed. Once it's strained, time to season. I like to add a mix of soy sauce, mirin and sake. Usually about 1/4 cup soy, 1 tbsp mirin and 2 tbsp sake for 4 cups of broth. If you like, add some miso as well. You may need to adjust the amount of soy if you do. A tablespoon or two of white miso is usually good. Taste and season more as needed. Keep this warm until ready to use. Protein
Noodles You can find lots of ramen noodle varieties out there so try a few and find your favourite - skinny ones, curvy ones, wides ones, dried, fresh - you name it. I always have a few packs in the freezer or in the pantry. I’ve yet to make my own but maybe that’s a project for the new year. Toppings This is when I'll use whatever veggies I have in my fridge: thinly sliced beets, bok choy, snap peas, shredded carrots, mushrooms, steamed squash or pumpkin. You can blanch these really quick in the noodle water or cook for a few minutes in the broth. Other favourites:
Seasoning These are extras to add to the once you've assembled your ramen. I'll have them out so everyone can add what they like:
When you're putting it all together I always want to make sure it's good and hot. I layer everything in my bowl; noodles, proteins, veggies & toppings. Bring the broth to a boil for about 30 seconds before carefully pouring into your bowl. Add any extra seasonings and enjoy!! Want more with me?This publication is reader supported and it means the world if you choose to become a paid subscriber. There’s so much good stuff coming for this community; holiday fun like the great cookie exchange and eggnog cheesecake, exploring the world of tacos wit taco chronicles, and with the new chat feature we’ll get to connect even more. Come on in! The Communal Table If you don’t know, this is my monthly cooking community where I lead classes, have guest teachers join us, there’s a cookbook club, foodie round tables where we nerd out about all things cooking and food, plus monthly giveaways of my favourite things, and so much more. If you’re looking for a space of rad people who love cooking as much as you do, come join us! Ready to learn the pleasure and the principles of cooking well? Come join The Creative Kitchen. This if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about! If you’re ready for the magical world of Sourdough, come on in HERE |
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