Hi Liketu,
I made my first homemade ramen, and it was pretty epic! This craving came from watching Alvin Zhou's 200-hour recipe.
For my first experience, I thought 200 hours was a bit of a big project, so I have settled with a 4-hour ramen.
I started off frying off the onions, then adding these into a large pot along with ginger, carrot, leeks, radish, and chicken. I filled the pot with chicken stock, miso, chili paste, and topped up the water.
While leaving this on boil, I even had time to clean, go to the gym, and catch up on my calls :)
Now, the smell of ginger and chili chicken filled the flat. Nearly 4 hours down, so I started to prepare the ramen toppers (as I call them). I boiled the egg for 6 minutes and then left it to sit in ice-cold water, followed by a bath in soy sauce. Mushrooms and pak choi washed and at the ready.
At this point, it was time to pour the red wine. I love to enjoy a glass of wine while cooking, maybe even more than having a glass with my food.
So, glass of wine in hand, soup strained, pouring as a clear broth and ready to start cooking the chicken thighs. I fried the chicken in a mix of soy sauce, sesame seeds, rice vinegar, and garlic.
Now time to plate up, I poured the liquid gold (broth) into the ramen bowl, gently placed some plain ramen noodles, and finished off adding the pak choi, mushrooms, egg, and sesame chicken.
I thoroughly enjoyed it and am very proud of myself; this was just a first time, and I plan to make some improvements, such as making this a more traditional-style ramen.
Any tips would be great!
Thanks
Love.Lindsay x
