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[–]Ramen_Lord[S] 62 points63 points  (27 children)

Alright, I concede. Spicy ramen is popular in the states. Y’all asked for it, here it is. Spicy. Miso. That's. Right.

Now, my day-ones (do I have those?) might know I actually wrote a spicy miso recipe ages ago. But this is a much more established, thoughtful recipe. You’ll probably notice some heavy deviations.

The biggest change in the method is that I weigh most of my ingredients now, with the exception of small amounts, which just make sense to be in tablespoons and teaspoons. But, forreal, get a scale please. It’s going to help you tremendously, and will ensure a consistent product from batch to batch.

There are also some ingredient additions to the tare to increase the "pepper" flavor. I find a lot of spicy ramen is just hot without complexity or actual pepper flavor. I think this recipe alleviates that.

Now, enough with the talk, let's do this.

Tare:

This stuff keeps months in the fridge. It’s better made a day or two in advance, so just let it hang out after you make it. It gets better over time.

Below are the components.

Ingredients:

  • 1 red bell pepper, deseeded
  • 2 habanero chillies, deseeded
  • ¼ a large onion, pureed in a food processor
  • 2 cloves of garlic, grated/minced
  • One 2 inch piece of ginger, grated/minced
  • 560 g miso of various types (I like to blend white, red, and maybe a mugi or chunkier variant, though all white will work here)
  • 10 g mirin
  • 30 g soy sauce
  • 5 g sesame oil
  • 14 g tahini
  • 8 g Tobanjan
  • 60 g Gochujang
  • 1/2 tsp smoked paprika (or more to taste)
  • 1 tbsp togarashi (this is for flavor, we’re also adding spice to the bottom of the bowl)

Steps:

  1. Blend the red bell pepper and deseeded habaneros in a food processor until fully pureed and liquidy.
  2. Add this liquidy paste to a small saucepan or skillet, and cook over medium heat, until the majority of the water has evaporated and beginning to caramelize, around 10-15 minutes.
  3. Add the contents from step 2 to a bowl. Combine with the remaining ingredients. Whisk fully to incorporate. Reserve indefinitely in fridge.

As always, your boy has some miso secrets that I can’t divulge. Because miso ramen is my specialty and I can’t be revealing just everything. I know. I suck. But this is like… 99% of the way there.

Spice blend:

In addition to this tare, I like to add a dry spice blend to the bowl, which seems to amplify the heat. I add around 1-2 tsp depending on heat preferences of the following:

  • 4 parts ground togarashi
  • 1 part ground Sansho or szechuan peppercorn

Soup:

Probably the biggest learning in my quest for better and better miso is the reduction of gelatin content in the soup. My miso tare is just rich, and the gelatin from things like femurs or feet actually makes it overwhelming. So the below broth is beyond simple.

Ingredients:

  • 4 lbs chicken backs, (you can sub in pork neck bones if you like the flavor, but I keep it all chicken)
  • 1 onion, split in half and skin removed
  • 1 head of garlic, cut in half to expose cloves

That’s. It. I do mine in a pressure cooker too, which is ultra fast, just as flavorful, and provides good enough clarity that it’s worth the time savings. But steps for both are included.

Steps:

  1. Rinse the chicken backs (or other bones) with water. Usually these backs are kinda bloody and I find rinsing them helps with stock clarity and flavor.
  2. Add the bones to a pot, cover with water by at least an inch.
  3. Bring to a boil over high heat, and skim the scum that rises to the top. We’re looking for colored scum specifically, you may notice that there’s some white froth towards the end of this process. If you stop boiling the broth and this froth subsides, don’t worry about skimming it; it’s just protein and fat being suspended together due to the rolling boil, and wont have an impact on your broth color or flavor.
  4. When the colored scum stops rising, reduce the heat to low, maintaining sub-simmer (around 190F). Cook the broth at this temp for 5-6 hours (or if using a pressure cooker, hold for 45 min at high pressure)
  5. Add in your onion and garlic. Cook for one additional hour below simmer (if using a pressure cooker, run under cold water to quickly depressurize, open the pot, and then add the onion/garlic, cooking uncovered for one hour).
  6. Strain the soup, reserve as needed.

Aroma Oil:

The aroma oil here is very literally the miso oil, spiked with chilis to bring heat and color. You’ll notice this is basically the same as the tantanmen one, with modified amounts. That’s just how my recipes go I’m afraid… I change them a lot.

Togarashi is the main player in the color, though any ground chilis will work. This is not the same as chili powder, which often has garlic and onion added. But hey, feel free to experiment.

Ingredients:

  • 1 cup fat of choice (I typically use pork lard or chicken fat, though vegetable oil also works here)
  • 8 cloves garlic
  • 1 2-inch piece of ginger, sliced into ¼ inch coins
  • ½ a small onion
  • 3 tbsp ground togarashi
  • 8 chinese chilis, whole
  • 2 tsp szechuan peppercorns

Steps:

  1. In a small saucepan, add the fat, garlic, ginger, and onion.
  2. Turn on the burner and heat over medium to medium low heat, stirring occasionally, until the ingredients take on a light golden hue, and smell fragrant, around 15 minutes.
  3. Add in your togarashi, chinese chilis, and szechuan peppercorns.
  4. Remove the saucepan from the heat, and let the ingredients steep in this oil for 30 minutes.
  5. Strain and transfer to a container. If not using immediately, store in the fridge.

(Noodles and toppings in next post)

[–]Ramen_Lord[S] 42 points43 points  (7 children)

(Continued from previous post)

Noodles: Oh man… have I learned a lot about noodles. To be honest, I am still working on noodles as of this writing (things like aging, kansui composition, etc). But the noodles below are the current Sapporo style I’ve been making. They’re real good, and with the relatively high water content, not too tough to roll out. Ingredients (per portion):

  • 98.5 g King Arthur bread flour
  • 1.5 g vital wheat gluten
  • 1 g egg white powder
  • 39 g water
  • 1 g salt
  • 1.6 g baked soda, or powdered kansui (if using powdered kansui, use 1.3 g Sodium Carbonate, and 0.3 g Potassium Carbonate)
  • Optional: Pinch of Riboflavin (a literal pinch, less than .01 gram is all that’s required)

Steps:

  1. Add kansui powder and salt to the water (and riboflavin if using), dissolve completely. If using both Sodium Carbonate and Potassium Carbonate, add them one at a time. Go slowly, stir constantly until clear. This will take awhile, but eventually the contents will dissolve. You can do this days in advance to get a jumpstart, just hold the liquid in an airtight container.
  2. In a standing mixer with a paddle attachment, add your flour, wheat gluten, and egg white powder, Turn the mixer to “stir” and run for 30 seconds to aerate the mix.
  3. While running the mixer on stir, add two thirds of your water mixture slowly, in an even stream. Let the mixer stir the flour and water mixture for 3 minutes.
  4. Add in the remaining water mixture with the mixer running, run for another minute, until small clumps begin to form.
  5. Turn off the mixer, and add the mixture to a ziplock style bag. Close, and let this rest for 1-2 hours at room temperature. Don’t skip this.
  6. Knead it, but using an electric pasta machine to sheet the dough, going through the largest setting, then the 2nd, then the 3rd. Take the dough and fold it, sheeting under the 2nd widest setting, then fold it again and sheet it under the widest setting. Repeat this again, until the sheet is quite smooth and not ragged.
  7. After kneading, put the dough back in the plastic bag, and rest at room temp for another 30 minutes.
  8. Pull out your dough. Portion into workable sizes, and roll out to desired thickness with the pasta machine, using potato or cornstarch as you go to prevent sticking.
  9. Cut your noodles to your desired thickness.
  10. Take the noodles and compress them together, sort of like making a snowball, then detangle them, to create a wavy, crinkled pattern.
  11. Bundle the noodles into 140g portions, and place them, in the ziploc bag, in the fridge and allow to rest for at least two days.

Now, I am definitely not saying this is safe, but if you’re looking for intense glossiness and translucency in your noodle, like a real Sapporo noodle, replace 3g of your water with 5g of vodka. Continue with the recipe as outlined, but let the final noodles rest in a zip lock bag at room temperature for 2 days. The alcohol, salt, and alkalinity should, in theory, reduce water activity sufficiently to prevent pathogen growth. This room temp rest does crazy things for the translucency and texture of the noodle. But… I can’t really guarantee its safety. Someone mentioned botulism could grow in the interior of the noodle? Again, I’m working on this approach. It’s a weird one. Toppings: ChashuYou can sous vide, braise it, whatever. It’s pork belly, it’s super forgiving. Below is the sous vide method, but I also braise the belly quite often. Ingredients:

  • Pork belly
  • ½ cup mirin
  • ½ cup soy sauce
  • 1 cup water
  • 1 tbsp brown sugar
  • ¼ cup sake

Steps:

  1. Preheat the waterbath to 174F.
  2. Sear the pork belly on all sides in a pan until golden brown, then place in vacuum bag.
  3. Deglaze the pan with the remaining ingredients, then reserve this liquid and allow to cool.
  4. When liquid has cooled, add it to the bag with the pork.
  5. Cook the pork belly sous vide for at least 7 hours, but up to 12. You do NOT have to vacuum seal this, just use the water displacement method to remove excess air, and clamp the edge of the bag to the pot or vessel you’re sous-viding in.
  6. Remove from the bath, and shock in ice water to chill quickly. Reserve in the fridge until needed.

Egg, not pictured:Y’all know I normally have an egg, despite not being in these photos, it’s a good addition. Here are the steps to my equilibrium brine technique, with some slight modifications. I cook mine for 7 minutes, but feel free to go longer or less. I’ve just found that 7 minutes is a bit easier to peel than 6:30, and the yolk has plenty of that delicious gooey texture. Ingredients:

  • Eggs
  • Water
  • Soy Sauce
  • Mirin

Steps:

  1. Bring a pot of water to boil
  2. When the water is boiling, remove the eggs from the fridge, and prick a small hole on the bottom of each egg with a thumbtack. You can also use the heel of your knife to make an indentation there, by gently tapping it repeatedly.
  3. Add your eggs to the water, cook 7 minutes at full boil. Be sure to only add enough eggs that the water doesn’t lose temp too quickly. Do this in batches if necessary.
  4. While the eggs cook, prepare an ice bath.
  5. When the 7 minutes are up, remove the eggs and quickly place them in the ice bath to chill for at least 15 minutes
  6. Peel your eggs. There’s loads of tricks here, I like to crack the exterior all over by gently tapping the eggs on a surface, then peeling from the bottom. Some folks soak in vinegar, some like to do this all under running water.
  7. In a container, weigh out your peeled eggs and the weight of water to cover them. To this container, add 13% of this weight in soy sauce, and 10% this weight in mirin. So, as an example if my eggs and water covering them weighed 500 g, I’d add 65g soy sauce, and 50 g mirin.
  8. Store in the fridge for at least 24 hours, but up to 3 days with no degradation in quality.

Other Toppings: I also stir fried some vegetables (like cabbage, beansprouts, onions) in a wok, and then deglazed that work with the broth, adding this to the bowl with the tare. Sliced green onions go on top. I imagine some bamboo shoots would also be good here.

Whew! That’s it! Let me know if you have any questions!

[–]George_Rockwell 7 points8 points  (6 children)

Please side bar this recipe!

[–]Ramen_Lord[S] 7 points8 points  (5 children)

Can do! Just like to get a feel for a recipe's popularity first!

[–]George_Rockwell 5 points6 points  (2 children)

I like this write up a lot, it's even better than the rest of the side bar. Way more detail.

[–]Ramen_Lord[S] 4 points5 points  (1 child)

I'm getting better at it! I started sharing recipes years ago... it's been a learning process for sure. Need to post some updated recipes for my miso and shoyu probably.

[–]George_Rockwell 2 points3 points  (0 children)

That would be appreciated! Just recently made your miso - it was very good.

[–]ahteeam 1 point2 points  (1 child)

btw, can't see the sidebar with the new reddit layout...

[–]Ramen_Lord[S] 2 points3 points  (0 children)

I know, frustrating...

I've added them as a toolbar in the new layout labeled "Ramen_Lord Recipes"

[–]ksprzk 10 points11 points  (2 children)

The man done did it again. ✌🏼 This is for sure making the line up at the slurp shack after Tsukemen Tsummer.

[–]Ramen_Lord[S] 5 points6 points  (1 child)

Tsukemen Tsummer huh? How’s that recipe development been going? I have some free time lately and have been thinking about revisiting Tonkotsu Gyokai.

[–]ksprzk 2 points3 points  (0 children)

It’s going well. I used something similar to your base for the last one and played around with aroma oil and some other ways to change flavors. Last one was gingery and lemony which was great for summer. Going to try a bit more spice in the next one

[–]mikelieman 7 points8 points  (2 children)

You WIN the Internet. Go home everyone, get drunk, and follow this recipe.

[–]Ramen_Lord[S] 4 points5 points  (1 child)

Hahaha nice. Wouldn't recommend drunk cooking this... it's complex!

[–]AdvanceRatio 4 points5 points  (7 children)

I just started playing with a spicy miso ramen recently, and while I've been happy enough, I still think I could do better. Can't wait to give this a try.

That said, I hope you don't mind a few questions:

  • For the tare steps, it looks like you only cook the bell and habanero peppers. I'm kind of surprised the onions, garlic and ginger don't get the heat. Is this an oversight, or am I just too stuck in my ways?

  • Are you using store bought tobanjan? If so, do you mind sharing what brand you're using? I find they vary so wildly in saltiness that I've screwed up a few of my own dishes just by buying a different brand.

  • Chinese chilis. I've never seen those sold near where I live, although google tells me they look like what I would call a Thai Bird Chili (but maybe a bit bigger). Does that look like what you're using?

EDIT: I just reconnected my brain and realized that you're probably using dried chinese chilis, which I have in abundance.

Thanks again for sharing the recipe!

[–]Ramen_Lord[S] 0 points1 point  (6 children)

Hey! Awesome, would love to see the results. Responses below:

For the tare steps, it looks like you only cook the bell and habanero peppers. I'm kind of surprised the onions, garlic and ginger don't get the heat. Is this an oversight, or am I just too stuck in my ways?

I sometimes cook the onions, but I definitely keep the ginger and garlic raw intentional. I want their pungency and raw flavor. Not an oversight.

Are you using store bought tobanjan? If so, do you mind sharing what brand you're using? I find they vary so wildly in saltiness that I've screwed up a few of my own dishes just by buying a different brand.

I'm using Lee Kum Kee brand tobanjan (chili bean sauce). Usually available in the Asian section of your grocery store.

Chinese chilis. I've never seen those sold near where I live, although google tells me they look like what I would call a Thai Bird Chili (but maybe a bit bigger). Does that look like what you're using?

Kind of like that, but dried. They look like this. Does that help? You can find them on amazon too.

[–]Mabisakura 2 points3 points  (2 children)

As someone who uses a lot of doubanjiang at home, I highly recommend against the Lee Kum Kee doubanjiang. Ideally, a real proper doubanjiang has like 5 or so ingredients like salt, broad bean, (wheat) flour, and chillies and the Lee Kum Kee one has too much other fluff like a bunch of preservatives, sugar (why sugar? Just why), and a lot of other choices that look very strange to me. In practice, the Lee Kum Kee one just tastes straight up worse than ones I've bought that have 5 or so ingredients in my honest opinion. I kinda want to blame the sugar mainly.

I mean sure, it's a very red doubanjiang and definitely more red than the specific one I stockpiled in my house, but there are also other very red doubanjiang that has the same usual 5 or so ingredients. The one I stockpiled looks very brown but fries red with oil.

I use doubanjiang obviously for Sichian stuff though, so I'm not exactly sure if ramen and potentially the Japanese palate prefers a doubanjiang more in line with Lee Kum Kee's style with the really strange choice of adding sugar.

[–]Ramen_Lord[S] 2 points3 points  (1 child)

Interesting. I’ll admit I’m way less familiar with doubanjan than miso. Most of the red color comes from gochujang, not the doubanjan, so I’m less concerned about color, much more about heat and flavor,

Can you give me some recommended brands to look out for?

I took a look at the Lee Kum Kee label, The other thing that pops out from the ingredients is that it has inosinate and guanylate, which boost umami flavors. Normally you get these compounds from katsuobushi or niboshi, but I don’t have any of those in my miso. So... maybe that’s why I like it in this dish, helps improve umami without fish products, haha.

Not that I think it’s a good reason... just sayin...

[–]Mabisakura 2 points3 points  (0 children)

Someone recommended all of these, but the only ones that appear to be pretty good enough in my area are the ones I have circled. I stockpiled the one that's circled with the strings on it and personally it tasted so much better than the other ones I have locally. If you happen to run into both of them, the one in the bag should be the exact same thing as the one with the strings except that the one with the strings comes in bigger quantities.

I have yet to try the one on the far left in the jar but some of my other friends really like this kind. I think I've only ever seen it once in my whole life in stores in this brand (Juancheng), but I regret not buying it myself. To my defense, this was still when my doubanjiang stockpile was at like 7 of the packages with the strings on it. Anyway, the one in the jar has some chili oil in it and it's noticeably more red than the one with the strings. I never tried it myself, but people I know who've had both say they're slightly different and prefer the one in the jar. Another one of my friends overall mostly prefers the type of doubanjiang that has the oil in it.

Honestly, I think the Lee Kum Kee one tastes pretty ok and I'd be pleased if people who aren't exactly in the know used that as doubanjiang in mapo tofu or something that also uses it instead of following recipes that exclude (please don't) doubanjiang altogether, but from experience, I just vastly prefer doubanjiang that has the 5 or so ingredients than all the others in the Lee Kum Kee style. I prefer it so much that I felt I had to tell you about it I guess.

This random website that I found on accident while looking for pictures of doubanjiang seems to have a lot information about doubanjiang brands than I personally know.

[–]AdvanceRatio 1 point2 points  (2 children)

Thanks for answering all that!

I don't know the last time I've let garlic or ginger get away without getting cooked, but I'm definitely going to give it a try.

The Lee Kum Kee is one of three brands I have in my fridge right now, so that's handy.

About two minutes after I asked about the chilis, the lightbulb went off in my head and I realized you probably meant dried. Thankfully I have lots of those in my pantry.

Those answers help a lot, thanks!

[–]Ramen_Lord[S] 0 points1 point  (1 child)

There's not that much! This tare recipe makes 9 servings, so each bowl is getting maybe... a 3rd of a clove of garlic grated finely.

As the tare rests in the fridge, the garlic and ginger flavor definitely diminishes too, mellows out.

[–]AdvanceRatio 1 point2 points  (0 children)

I'm not worried about garlic flavours! I love garlic!

The reason I cook it all the time is that when I first started, I didn't know any better and somebody convinced me that raw garlic was a risk for botulism and always needed to be cooked.

I've since learned better but just never really changed the way I do things.

And that's the end of an uninteresting story nobody needed to know.

[–]aclevernom 1 point2 points  (1 child)

Thanks for sharing, I can't wait to try this out!

When you put the pressure cooker under cold water do you ever get a rapid boil/depressurization? The last few times I've done it I've had that happen and am beginning to wonder if I should replace the seal.

[–]Ramen_Lord[S] 0 points1 point  (0 children)

Hmmm, I get a little bit of a hiss as the pressure stops, but that’s just the gasket releasing enough for air to get in. I don’t think it’s ever been a rapid boil type situation.

[–]UnaPierna 1 point2 points  (2 children)

Appreciate these as always! I have a question about the tare, after putting the pepper, chillies and onion in the food processor is that what should caramelize or is the liquid paste you mention is rest of the ingredients?

[–]Ramen_Lord[S] 1 point2 points  (1 child)

Just the peppers, the onions are separate.

[–]UnaPierna 1 point2 points  (0 children)

I see now, thank you!

[–]cpetti_ 5 points6 points  (4 children)

Can't wait to make this one. Looks great. Have you tried the room temp aging technique on sun noodles as well? How long do you age them for?

[–]Ramen_Lord[S] 5 points6 points  (3 children)

Yes, I've aged some sun noodles as well, which Kenshiro told me was probably fine and not dangerous. But I guess I'm more cautious?

I aged the sun ones for a day at room temp before using. Both in plastic, and in a wooden box called a kibako.

[–]odkfn 0 points1 point  (2 children)

Random question: you’ve laid out the separate components above, but what proportion do I combine them? How much broth, tare, aroma oil etc?

I’m new to making ramen and it’s cooking right now, but I’m very aware that this aroma oil is essentially a bowl of fat - how much do I put in each serving? When I put it in the fridge won’t it just solidify?

Thanks!

[–]Ramen_Lord[S] 0 points1 point  (1 child)

350 ml broth (12 oz), 130-140g noodles, 15 ml oil (1 tbsp), 80g tare. Depends on the tare type though. Miso is way more than shoyu, as an example. Shoyu is more like 30-45 ml (2-3 tbsp).

I weigh the miso because I don’t know the volume haha.

The fat will solidify, you’re right, just remove it from the fridge and put it in the bowl cold. The hot broth should melt it.

[–]odkfn 0 points1 point  (0 children)

Thanks a lot! Much appreciated!

[–]NapaJuice 4 points5 points  (4 children)

I'm going to try this whole endeavor, being unemployed, I have the time to spare and this looks amazing. But, I don't have a pasta machine - is this a definite need, or can I pull it off using my rolling pin?

[–]Ramen_Lord[S] 4 points5 points  (3 children)

Making ramen noodles at home is not an easy task by any means. If you've never made ramen before, I highly encourage buying your noodles first. I like Sun Noodle, though Yamachan or Myojo also make fine products. I also don't really think you can roll this recipe out without a machine. Ramen requires an incredible amount of force to put the dough together given how low the hydration is. So... to answer your question, probably not this recipe, no.

[–]NapaJuice 2 points3 points  (2 children)

Thanks for your input! I've never made the noodles themselves (but everything else, yes). Maybe it's time I invest in a pasta maker!

[–]Ramen_Lord[S] 2 points3 points  (0 children)

Worth it if you'd like to make fresh noodles of any kind!

[–]sharkinwolvesclothin 2 points3 points  (0 children)

Pasta machines are fairly common in Goodwill-type stores around here - your area night differ but might be worth a look if you have plenty of time in your hands.

[–]stillghoti 3 points4 points  (0 children)

I can’t thank you enough! Spicy Miso is my favorite and I’ve been complaining that I can’t find legitimate recipes for it online! You are my hero!

[–]AmericaLovesCorn 2 points3 points  (3 children)

Your posts and techniques are always on-point. Good work, man!

The only thing I can knock is the torch. I'm weary of the burnt/butane-y taste, but I know it's popular in Japan. I have two of them myself and have stripped away most of the uses except for creme brulee and lighting fires/woodchips. If you have the ca$h...Searzall

[–]Ramen_Lord[S] 2 points3 points  (2 children)

Can you tell me more about the searzall? I personally love the torched flavor the Iwatani gives the food, and the searzall felt like it got rid of the primary benefit of torching, which is instantly blazing hot heat directed at the food.

[–]dick_squid 2 points3 points  (0 children)

I second the searzall. It’s a great improvement on just torching steaks/chasu/etc. it doesn’t step down the heat so much as catch the burnt butane and distribute a more even radiant heat. Which, once it’s hot is more effective than a direct torch. You end up with a proper Maillard reaction.

[–]AmericaLovesCorn 1 point2 points  (0 children)

Sure thing. It was developed by a guy named Dave Arnold with input from a LOT of big-name chefs. I found Dave years ago on Twitter and was intrigued by how scientific he was getting with his ideas/product designs. A few years back these tiny torches were appearing everywhere due to the rise in cooking sous vide. A lot of chefs were commenting on the flavor that the direct torch flame imparts on proteins, and how searing in a pan can overcook the protein before a crust is achieved. In essence, the Searzall distributes the flame/heat evenly through the large, showerhead-like device, rather than a small flame directly coming into contact with the protein. Bro, those little torches have NOTHING on the Searzall in terms of heat. You can torch a whole tray of bread (think crostini) in under a minute - pretty much the same time as a broiler, maybe even faster. If you're making bowls for 6-8 people, torch all of that meat evenly in seconds. Not pushing you to buy one - just saying there's a huge difference in performance and flavor.

[–]roxu 2 points3 points  (3 children)

Awesome work /u/Ramen_Lord! I can't wait to give this a try.

How did you learn to make different types of noodles for ramen? Is there a book or educational source to learn the how's and why's of alkaline noodles? I've always used Sun Noodles when making ramen, but I have a pasta machine now and I would love to learn how to do it myself

[–]Ramen_Lord[S] 3 points4 points  (2 children)

The closest guide I can think of is the book by the Yamato company. But it's sort of all over the place, and designed for their machines.

I think about noodles based on the styles that exist, and work from there. So... there aren't a lot of rules.

Maybe it makes sense for me to write out a primer on noodle making? Not exactly a recipe but a method and approach, as well as common styles and how to get there.

[–]roxu 2 points3 points  (1 child)

I'm sure everyone in this community would agree that a primer on noodle making would be very welcomed!

[–]Ramen_Lord[S] 2 points3 points  (0 children)

Ahhh rats... so I gotta take some photos of the process now haha. Ok, cool. I appreciate the feedback! Will put that in the queue.

[–]throwaway_ay_ay_ay99 2 points3 points  (1 child)

Awesome recipe! As my cooking skills have grown recently this feels doable for me! Quick question as a fellow Chicagoan, where do you get your chicken bones from? Are there good north side butchers? Or just like a Marianos?

[–]Ramen_Lord[S] 1 point2 points  (0 children)

I buy my bones from a few places, depending on what quality I'm looking for. But the best chicken backs are at Paulina Meat Market, for sure. They come frozen, so you'll need to plan accordingly. Around 2.00 a lb.

For cheap bones, Broadway Market near Argyle street has chicken bones for around 59 cents a pound. But the quality is noticeably worse.

Whole foods often also has chicken backs prepackaged, around the same price as Paulina and very clean tasting.

[–]Forte_Kole 2 points3 points  (0 children)

Thank you for the recipe! I love spicy miso ramen! I will defs be checking this recipe out once the current heatwave in my neck of the world dies down.

[–]kiwimonster 2 points3 points  (1 child)

Assuming that is a non stick pan you are blow torching in I would like to kindly suggest you don't do that. Non stick pans can produce harmful byproducts at high heat and I imagine a direct blow torch may do that.

[–]Ramen_Lord[S] 2 points3 points  (0 children)

You ain't wrong...

I don't think the surface of the metal gets very hot though, but to be safe, I agree, definitely better to torch on a normal metal surface or wire rack. Sheet pan, cast iron skillet, whatever,

[–]BlackenedSeasoning 2 points3 points  (0 children)

Looks so delicious! I can't wait to try to recreate it!

[–]classs3 2 points3 points  (0 children)

Holy shit, the moment I've been waiting for

[–]Mabisakura 2 points3 points  (4 children)

If I want to make togarashi from scratch, what spices do I need? I'm pretty much drowning in a gigantic variety of spices and I guess naturally it seems that if it's possible, I should just grind whatever is needed to make togarashi.

Also, I have an overall broth making question. After I make a bone broth, there's always a bunch of bone marrow left over by the time I'm finished. This seems to happen no matter what even after I pressure cook, rolling boil, etc. Is this a sign that I should be boiling/pressure cooking the bones for longer?

Also, what should I do with the bone marrow? Should I just take it all out and use it for something else like roasted bone marrow, toss it, or what? I'm not exactly sure what's actually left in the bone marrow after using the bones for broth making.

[–]Ramen_Lord[S] 2 points3 points  (3 children)

So two different questions here, let’s see if I can help answer them.

  1. Togarashi is actually a specific varietal of chili pepper. You might be confusing it with “nanami” or “shichimi” powders, which are a blend of different spices and such. But they both contain the togarashi chili. The closest thing is dried Chinese chilis, those will work in a pinch. Dressed them and grind into a powder and you’ll have something close.

  2. For thicker broths, I knock that bone marrow out when it gets loose, and let it melt into the broth. That’s flavor! You can also blend it up and reincorporate. For chintan (lighter broths), I’m rarely using bones that have a lot of marrow, so not sure. I guess I’d toss.

[–]Mabisakura 1 point2 points  (2 children)

Regarding the togarashi, I'm even more confused now. I didn't really expect togarashi to be a whole specific variety. When I look for togarashi in the overall Asian grocery stores and even a Japanese grocery store, I think I've only ever seen a very tiny thing about this small for about a price that's a lot more I'd like to pay for that weight. Maybe I'm not looking hard enough, but I've only ever really seen a few types of togarashi that small and specifically remember seeing shichimi and ichimi. Which type of togarashi do you use and how do you have any recommended brands and do they come in quantities bigger than the tiny shaker's amount? Even on google, I'm having plenty of trouble finding any amount togarashi that's bigger than the tiny shaker especially ichimi. I'm a little worried about using the chilis I have for this since it kinda might deviate from what togarashi might be like in the end potentially maybe.

And once again thank you for your insight on the broths. I also ended up accidentally finding a post you replied to that also showed how much of a difference blending the broth makes and my mind was blown when the silly unblanched brown pressure cooker bone broth I made completely turned white magically. 2 years later, this immersion blender I bought magically turned into one of the most used kitchen appliances for a variety of tasks I never expected it to be used for.

[–]Ramen_Lord[S] 1 point2 points  (1 child)

Are you in the US? Amazon sells bags of the stuff for like 10 dollars. You want "ichimi" togarashi (literally means "one taste" togarashi, aka just the togarashi powder). Shichimi means seven tastes, and is a blend of 7 ingredients or so.

Korean chili pepper is also quite similar and I use it as a substitute for togarashi often. This Brand is quite red and gives the oil a wonderful color. You'll need to grind it in a spice mill if you use it for the spices in the tare/bowl however.

[–]Mabisakura 1 point2 points  (0 children)

Thank you for the recommendation. I think it's a bit silly that I might end up having to use Amazon for the ichimi, but if that's really my only option, I guess I'll have to. For now, since I have an abundance of Korean chili flakes, I chose to use them with a spice grinder for pretty much every step that needed togarashi when I made some of the ramen myself tonight. I also chose to use the spice grinder to make a ginger garlic paste (pretty common in Indian cooking) for the tare as well. Everything turned out fine as expected.

Also another tip with the doubanjiang: it might be a good idea to either dice up the doubanjiang a little or even grind it or even crush it since doubanjiang tends to have a lot of split or even full beans and kinda coarse chilis. I guess it's possible that it might not matter though, but it's something to consider for the tare at least.

[–]alanlu10 1 point2 points  (3 children)

Is there a way to turn this into a vegetarian miso? I definitely want to make it as you have put it, but if I want to give a couple friends a try who are vegetarian, how would that go about?

[–]Ramen_Lord[S] 1 point2 points  (2 children)

You'd just replace the chicken broth with a vegetarian dashi. Kombu, some shiitake, then some vegetables like carrot, onion, garlic, ginger. It won't have as much body, but it works pretty well. Then use neutral oil like canola instead of lard/animal fat for the aroma oil. You can also use coconut oil!

[–]alanlu10 1 point2 points  (1 child)

Thanks! I’ll definitely try to make it over the weekends in college since I have a four day weekend to whittle away. Really appreciate the quick response!

[–]Ramen_Lord[S] 1 point2 points  (0 children)

Definitely a good idea to parse this work out. Make a few components each day, since most of them get better over time in the fridge. Good luck!

[–]Monkey_D_Lulu 1 point2 points  (2 children)

You should write a research paper on this. It looks like you already have the data.

[–]Ramen_Lord[S] 1 point2 points  (1 child)

Not sure it'd qualify for research... would need to control a lot more in the study, and have better mechanisms for reading the data. But interesting idea!

[–]Monkey_D_Lulu 0 points1 point  (0 children)

True...true. Controls are everything.

[–]Louis_The_Asshole 1 point2 points  (3 children)

Quick question: do you toast your chilis before grinding? If you do, do you notice any difference in the flavors of your tare?

[–]Ramen_Lord[S] 2 points3 points  (2 children)

I don’t. You probably should haha. But I honestly couldn’t tell you if it would help.

[–]Louis_The_Asshole 1 point2 points  (1 child)

Haha it's just a habit of mine by now. Thanks for the quick response, I honestly didn't expect it on a post that is currently 12 hours old. Ramen is about the only thing that I haven't attempted to make fresh, but this recipe looks super simple. I just have to figure out what some of your ingredients are haha

[–]Ramen_Lord[S] 2 points3 points  (0 children)

Oh I'm pretty responsive on here! Reddit has given me so much, I feel kind of obligated to give back where I can. I'm always happy to talk about ramen. And you can always PM me if a recipe is archived.

[–]andymcc 0 points1 point  (0 children)

Beautiful.

[–]Scoobydoomed 0 points1 point  (0 children)

Thank you Thank you Thank you Thank you Thank you thank YOU!

[–]kiwimonster 0 points1 point  (4 children)

Do you think the Armoa oil would be a good condiment to use in other dishes or even just to top rice with?

[–]Ramen_Lord[S] 0 points1 point  (3 children)

It's delicious on a lot of stuff. You can also cook things in it. I make fried rice with aroma oil, use it in salad dressings, sear meat in it, or stir fry vegetables.

[–]kiwimonster 0 points1 point  (2 children)

When you use it in salad dressing does it need to a be a hot dressing? I imagine it solidifies in the fridge.

[–]Ramen_Lord[S] 0 points1 point  (1 child)

Oh, that would be for a vegetable oil based one. You're right, would need to be warmed otherwise. Depends on the fat used for sure.

[–]kiwimonster 0 points1 point  (0 children)

Using lard or schmaltz just sounds so tasty though ha

[–]snomobeels 0 points1 point  (0 children)

Just wanted to say that your pursuit of excellence in ramen is inspiring (in a broad sense).

[–]Kjartanthecruel 0 points1 point  (0 children)

Look divine!

[–]Kwinnah 0 points1 point  (1 child)

This is amazing!! Have you thought about writing a book? I refer to your recipes all the time, would like to have it on my desk.

[–]Ramen_Lord[S] 0 points1 point  (0 children)

It’s come up, haha. Lot of effort!

[–]D_Kyouma 0 points1 point  (4 children)

Thanks a lot for sharing!! I just tried out your recipe and everyone loved it! You are right with aging the noodles. They somehow got a lot better after sitting a couple days on the counter. It felt like they got bouncier and were easier to slurp or maybe I just overcooked the non-aged batch.

[–]Ramen_Lord[S] 0 points1 point  (3 children)

No it definitely has an impact! Although I do think they take a little longer to cook after aging, so maybe?

[–]D_Kyouma 0 points1 point  (2 children)

Yea, I definitely have to do some more testing on that. Did you ever experiment with the ratio of the carbonates in the kansui? Like how it effects the noodle if you raise or lower the ratio of one or the other. Or even the total amount of kansui.

[–]Ramen_Lord[S] 0 points1 point  (1 child)

Yes, just recently actually! Flipped the potassium and sodium rations to be 60% potassium and 40% sodium.

The net result is that the noodles are a lot more firm, though still bouncy. I think the distinction is hard to recognize, but the lore goes that potassium is for texture and firmness, sodium for flavor and chewiness.

Chewiness and firmness are often misconstrued but they are not the same!

[–]D_Kyouma 0 points1 point  (0 children)

Awesome! thanks for the input. Let's see if I notice the difference and conclude the same.

[–]achosid 0 points1 point  (0 children)

FWIW: I have an Iwatani torch and a SearZall. Since I got the SearZall I haven't touched the Iwatani. It's a big upgrade, works faster and hotter.

[–]granolasyrup 0 points1 point  (1 child)

Hey, so chicken bones are essentially a no go for me to buy because they are almost impossible for me to find or ridiculously expensive. I however can buy a whole chicken for just $4 and I saw a recipe of someone actually using a whole chicken in the broth. Is it okay to do that? Should I just debone it and add that to the broth? Thanks!

[–]Ramen_Lord[S] 0 points1 point  (0 children)

Sure, go for it. You could also remove the meat and use the carcasses. Take off the wings and legs and breasts, use those for other cooking, and freeze the carcasses.

[–]HelplessCorgis 0 points1 point  (2 children)

What's the net result of adding more vital wheat gluten? Is it a type of chewiness that isn't desirable?

BTW you should do an AMA! You're such a great wealth of knowledge

[–]Ramen_Lord[S] 0 points1 point  (1 child)

It's contingent on the total amount of gluten you want in the noodle. Some flours don't have enough gluten in them normally, so it helps give you that chewy texture.

[–]HelplessCorgis 0 points1 point  (0 children)

Thanks! Time for me to do some experiments on my own.

[–]girlinthebananarama 0 points1 point  (0 children)

I think I aged seven years just from reading this long ass recipe. Longing for this ramen now but I am afraid I’ll age even more trying to actually make it

[–]vanillagorilladx 0 points1 point  (4 children)

u/Ramen_Lord : In a pinch, how bad would it be to use store-bought chicken stock? Just unsure if I'll be able to find chicken backs. Thanks for the write-up!

[–]Ramen_Lord[S] 1 point2 points  (3 children)

Bad lol. Use a whole chicken instead.

[–]vanillagorilladx 0 points1 point  (2 children)

I see. Is there a big difference in using a whole chicken vs. the chicken backs in the recipe? Thanks for the quick reply!

[–]Ramen_Lord[S] 2 points3 points  (1 child)

There is a difference, in that there is a higher ratio of bone to meat in the backs. But the goal is just to include 4 lbs of chicken with bones. Wings, whole birds, backs, any of them will work better than premade broth. Hell, even legs will work, I've done that before. But I avoid premade for sure in this application.

For one, premade stock is almost entirely devoid of chicken due to cost, and has little to no gelatin. Good broth is viscous when cooled, and you'll want that for mouthfeel. But store broth also has a number of flavoring agents added that you might not want, like western vegetables or spices. By making your own broth, you control the baseline flavor. There's also the issue of additional sodium. You want zero sodium in your broth, because the tare is quite salty by design.

For these reasons, I just really recommend making the soup. Make a bunch, put it in deli containers, and freeze it. Then defrost/reheat when you want it.

[–]vanillagorilladx 1 point2 points  (0 children)

Woah, thanks for the thorough reply. I’m gonna give it a shot. You’re the man!

[–]weirdbeardbrew 0 points1 point  (1 child)

Looks great and can’t wait to give this a shot. Quick question about the noodles - have you experimented with koon choon liquid kansui, and if so, is there ratio substitution for it vs powdered?

[–]Ramen_Lord[S] 0 points1 point  (0 children)

I don’t usually mess with it. But I’ve heard it can be used, my guess is to start at 2x what is called for in the recipe.

[–]Richard_309 0 points1 point  (2 children)

First off: thank you for sharing the recipe. But if you dont mind, i would like to ask some questions.

  1. You mentioned tantanmen, which i once tried and loved. Do these spicy miso ramen taste a bit similar ?
  2. I have an asian sesame paste, which consists of soy beans, sesame paste and peanuts. It tastes nice but more "roasted". Do you think its worth it to get real tahini, or should it work too ? I also have slightly roasted sesame, which i could grind to a paste with a bit of sunflower oil too. What do you think is the best ?

​3. I made noodles using a recipe i found from Ivan Orkin, which consists of: 620g bread flour, 300g cake flour, 70g toasted rye flour, 1 tablespoon of salt, 1,5 teaspoon(s) of baking soda, 430ml water. I tried it, and found it quite good. Is it worth trying your recipe as well, or can i (for now) use that one and focus primarily on the broth, oil and tare ?

  1. I have that togarashi spice blend. Can i use it, or should i use regular chili powder ?

  2. you also mentioned your secret ingredient. Have you ever tried a little splash of fish sauce ? Just a little for me always works and adds a bit of umami without tasting fishy at all !

Best regards

[–]Ramen_Lord[S] 0 points1 point  (1 child)

Yep, always happy to answer questions! Here we go!

  1. Nope. You can check the recipe in the sidebar, it’s just the spice blend that is similar. But the miso flavor is distinct here, and there is none of it in the tantanmen.

  2. You can definitely try that out. The tahini is mostly for creaminess and emulsification.

  3. I don’t think this dish would pair well with those... but if you like it, it’s totally up to you what ramen noodle you use.

  4. If it’s “ichimi” then it’s just togarashi in powdered form. If it’s “shichimi” or “nanami” then it’s a spice blend with things like sesame seed, orange peel, etc. Wouldn’t use the latter. Swap for cayenne.

  5. Not in this miso. It works quite well in shoyu though (maybe a few ml for 500 ml of tare). I’m not really looking to impart any sourness in this recipe, but shoyu often has a small trace of that anyway so it works.

[–]Nomnomnommer 0 points1 point  (2 children)

Hey, this looks rad! Love me a good miso ramen.

Say, have you ever tried your hand at curry ramen? I hear it's popular over in Japan and I am fiercely curious about it

[–]Ramen_Lord[S] 0 points1 point  (1 child)

Loooong time ago. It was mostly just a chintan with some curry and tomato. It was good!

http://goedhartvoordieren.nl/?page=r/ramen/comments/2n6bd8/next_up_on_my_tour_of_ramen_styles_homemade_soup/?st=JLFTJ153&sh=18286748

[–]Nomnomnommer 0 points1 point  (0 children)

Oh, cool! Never noticed it, looks pretty rad