{"id":5467,"date":"2023-10-12T12:24:46","date_gmt":"2023-10-12T12:24:46","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5467"},"modified":"2023-10-12T12:24:47","modified_gmt":"2023-10-12T12:24:47","slug":"dipping-ramen-noodles","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/12\/dipping-ramen-noodles\/12\/24\/5467\/46\/appdev2098\/japanese-food-recipes-2\/noodle-japanese-food-recipes-2\/","title":{"rendered":"Dipping Ramen Noodles"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd\u00a0tsp\u00a0ginger\u00a0<\/li>\n\n\n\n<li>2\u00a0cloves\u00a0garlic<\/li>\n\n\n\n<li>1.8\u00a0oz\u00a0shimeji mushrooms\u00a0(\u00bd\u00a0package)<\/li>\n\n\n\n<li>1\u20132\u00a0shiitake mushrooms\u00a0(use more if it\u2018s a small piece)<\/li>\n\n\n\n<li>2\u00a0green onions\/scallions<\/li>\n\n\n\n<li>\u00bd\u00a0lb\u00a0sliced pork belly<\/li>\n\n\n\n<li>1\u00a0Tbsp\u00a0roasted sesame oil<\/li>\n\n\n\n<li>\u215b\u00a0tsp\u00a0freshly ground black pepper<\/li>\n\n\n\n<li>1\u00a0Tbsp\u00a0doubanjiang (spicy chili bean paste)\u00a0(you can use either\u00a0<a href=\"https:\/\/www.justonecookbook.com\/doubanjiang-chili-bean-paste\/\"><\/a>the\u00a0spicy or non-spicy\u00a0type, or use\u00a0gluten-free\u00a0doubanjiang)<\/li>\n\n\n\n<li>1\u00a0tsp\u00a0soy sauce\u00a0(gluten-free soy sauce for GF)<\/li>\n\n\n\n<li>1\u00a0tsp\u00a0miso\u00a0(I used my favorite\u00a0Kodawattemasu; most types will work, with the exception of Saikyo and Hatcho varieties; try different miso types to create a slightly different flavor for the soup broth)<\/li>\n\n\n\n<li>\u2153\u00a0cup\u00a0mentsuyu (concentrated noodle soup base)\u00a0(store bought or make my\u00a0Homemade Mentsuyu)<\/li>\n\n\n\n<li>1\u00a0cup\u00a0<strong>water<\/strong><\/li>\n\n\n\n<li>1\u00bd\u00a0Tbsp\u00a0rice vinegar (unseasoned)<\/li>\n\n\n\n<li>\u215b\u00a0tsp\u00a0Diamond Crystal kosher salt\u00a0(optional; as needed to taste)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Ramen Noodles<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0servings\u00a0fresh ramen noodles\u00a0(we typically use thick noodles #18 (1.7 mm)\u2014see the blog post;\u00a010\u201312\u00a0oz,\u00a0283\u2013340\u00a0g fresh noodles;\u00a06.3\u00a0oz,\u00a0180\u00a0g\u00a0dry ramen noodles; for gluten-free, use\u00a0GF ramen noodles)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Toppings (Prepare Ahead)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6\u00a0cooked shrimp\u00a0(blanch the shrimp until cooked in\u00a01\u00bd\u00a0cups of boiling water +\u00a01\u00a0Tbsp sake; at room temperature or cold)<\/li>\n\n\n\n<li>4\u00a0slices\u00a0narutomaki (fish cakes)\u00a0(at room temperature or cold)<\/li>\n\n\n\n<li>2\u00a0Ramen Egg (Ajitsuke Tamago)\u00a0(sliced in half lengthwise; make my\u00a0Ramen Eggs\u00a0recipe at least a day in advance; at room temperature or cold)<\/li>\n\n\n\n<li>1\u00a0sheet\u00a0nori (dried laver seaweed)\u00a0(cut into quarters)<\/li>\n\n\n\n<li>\u2153\u00a0oz\u00a0katsuobushi (dried bonito flakes)\u00a0(2\u00a0individual packets from\u00a0a pack of\u00a0katsuobushi)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS&nbsp;<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Before You Start\u2026<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prepare the ramen toppings ahead of time (at least a day in advance for the\u00a0Ramen Eggs) so they\u2018re ready to serve with your piping hot dipping soup broth.<strong>\u00a0<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">To Prepare the Soup Broth Ingredients<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Gather all the ingredients for the dipping soup broth. Place the thinly sliced pork belly in the freezer for 10 minutes so it\u2018s easier to slice. In the meantime, prepare a big pot of water for cooking the ramen noodles. Slowly bring it to a boil on\u00a0<strong>medium-low<\/strong>\u00a0heat while you prepare all the ingredients. (If the water boils before you\u2018re ready to cook the noodles, the cover the pot and turn off the heat.)<\/li>\n\n\n\n<li>Grate the ginger (I use a\u00a0ceramic grater) and collect\u00a0<strong>\u00bd tsp ginger<\/strong>\u00a0(grated, with juice). Mince or press\u00a0<strong>2 cloves garlic<\/strong>\u00a0(I use a\u00a0garlic press).<\/li>\n\n\n\n<li>Trim off and discard the root end of\u00a0<strong>1.8 oz shimeji mushrooms<\/strong>\u00a0and separate the mushrooms into small clusters. Next, remove the stem from\u00a0<strong>1\u20132 shiitake mushrooms<\/strong>\u00a0and cut the cap into thin slices.<\/li>\n\n\n\n<li>Cut and separate the green and white parts of\u00a0<strong>2 green onions\/scallions<\/strong>. Thinly slice each part and set them aside separately.<\/li>\n\n\n\n<li>Take out\u00a0<strong>\u00bd lb sliced pork belly<\/strong>\u00a0from the freezer and cut it into 1-inch (2.5-cm) pieces.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Cook the Dipping Soup Broth<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a medium pot, heat\u00a0<strong>1 Tbsp roasted sesame oil<\/strong>\u00a0over medium heat and add the minced ginger and garlic. With a wooden spatula, stir-fry until fragrant.<\/li>\n\n\n\n<li>Add the white part of the green onions and the pork belly.<\/li>\n\n\n\n<li>Add\u00a0<strong>\u215b tsp freshly ground black pepper<\/strong>\u00a0and cook, stirring frequently, until the pork is no longer pink.<\/li>\n\n\n\n<li>Add\u00a0<strong>1 Tbsp doubanjiang (spicy chili bean paste)<\/strong>\u00a0and stir constantly so it doesn\u2019t burn.<\/li>\n\n\n\n<li>Add the shimeji and shiitake mushrooms and stir to combine with the seasonings.<\/li>\n\n\n\n<li>Add\u00a0<strong>1 tsp soy sauce<\/strong>,\u00a0<strong>1 tsp miso<\/strong>, and\u00a0<strong>\u2153 cup mentsuyu (concentrated noodle soup base)<\/strong>.<\/li>\n\n\n\n<li>Add\u00a0<strong>1 cup water<\/strong>\u00a0and bring it to a boil.<\/li>\n\n\n\n<li>Once boiling, reduce the heat to medium low.\u00a0Skim off the foam and scum\u00a0using a\u00a0fine-mesh skimmer.\u00a0Cook, covered, on simmer or low heat for 3 minutes. Then, add\u00a0<strong>1\u00bd Tbsp rice vinegar (unseasoned)<\/strong>.\u00a0<strong>Tip:\u00a0<\/strong>I dip my skimmer in a measuring cup filled with water to clean the fine mesh.<\/li>\n\n\n\n<li>Taste the dipping soup broth. If needed, add\u00a0<strong>\u215b tsp Diamond Crystal kosher salt<\/strong>\u00a0to taste. Turn off the heat or keep it on very low heat. Cover the saucepan with the lid while you prepare the noodles.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Cook the Noodles and Serve<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Gather the rest of the ingredients for the ramen noodles and the prepared toppings.<\/li>\n\n\n\n<li>Before cooking\u00a02 servings fresh ramen noodles, loosen them up with your hands.<\/li>\n\n\n\n<li>Turn the heat back on for the big pot of water and bring it to a boil again. Once boiling, add the noodles and cook according to the package instructions. While cooking, stir and separate the noodles with chopsticks. Here, I cook the noodles inside a big noodle strainer (I got it in Japan) that I\u2019ve set inside the pot.\u00a0<strong>Tip:\u00a0<\/strong>I usually cook my ramen noodles so they are firm and toothsome, to my liking.<\/li>\n\n\n\n<li>Transfer the cooked noodles to a colander and rinse them thoroughly with your hands under cold running water. This stops the cooking, cools the noodles, and removes the excess starch. Shake the colander a few times to drain the water thoroughly (otherwise, the excess water will dilute the soup broth). Transfer the cold noodles to individual bowls or plates. Place the toppings on top of the noodles or on a separate plate.<\/li>\n\n\n\n<li>Now, it\u2018s time to reheat the dipping soup broth until it\u2018s piping hot. Once reheated, divide the soup broth along with the mushrooms and pork into individual small bowls. Add the green parts of the green onions to each bowl and sprinkle\u00a0\u2153 oz katsuobushi (dried bonito flakes)\u00a0into the dipping broth right before serving.<\/li>\n\n\n\n<li>Serve the noodles, dipping soup broth, and toppings\u20146 cooked shrimp,\u00a04 slices narutomaki (fish cakes),\u00a02 Ramen Egg (Ajitsuke Tamago), and\u00a0<strong>1 sheet nori (dried laver seaweed)<\/strong>. Enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS For the Ramen Noodles For the Toppings (Prepare Ahead) INSTRUCTIONS&nbsp; Before You Start\u2026 To Prepare the Soup Broth Ingredients To Cook the Dipping Soup Broth To Cook the Noodles and Serve<\/p>\n","protected":false},"author":1,"featured_media":5468,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[208],"tags":[],"class_list":["post-5467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noodle-japanese-food-recipes-2"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Dipping-Ramen-Noodles.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5467"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5467\/revisions"}],"predecessor-version":[{"id":5469,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5467\/revisions\/5469"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5468"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}