Yesterday I was looking to see what I had lurking in my chest freezer. Lo and behold, I saw a container of stock I had made months ago for my 1st attempt at Ramen. I had spent almost all day making that stock. I had even used pigs feet and let me tell you, it was amazing which is why I couldn’t let it go to waste.
So, I brought it in the house, thawed it out, simmered it, clarified it 3 times, did a little doctoring on it and viola! A perfect base for Ramen. By then it was 3:30 and I thought “Why not just make Ramen for dinner?” So, I did.
First thing I did is work on the noodles. Ramen noodles are different then a regular noodle. You need to use kansui or you can also bake baking soda in the oven turning it from sodium bicarbonate into sodium carbonate—an alkaline salt This link will tell you all you need to know. And it works!
I also had some Wonton Wrappers in the fridge. I chopped some cabbage and carrots and threw in anything I could think off. Some Soy Sauce, Miran, Sesame oil, Ginger and honey, mixed it together and made little dumplings. I steamed them in a bamboo steamer for about 15 minutes and there you go! They could be prettier but hey, they tasted good. 🙂
By this time I had worked and rested my dough for enough time, so I used my pasta roller to make up the noodles. I started my egg poacher, boiled some carrot noodles, threw it together and here she is. It may have taken me over 3 hours but it was worth it! The only thing I wish, is that I would have had more people to share it with.
I know there is no recipe here…this was just made with what I had available. Maybe I will make a part 2 and really write down a recipe because this really needs to be something everyone should make. The whole process just made me smile. Cooking and baking good food just always will do that to me.