Miso butter instant ramen bucket with homemade soup powder and flash-fried noodles
Japanese cuisine · Anything with Alvin · ♥ 71.3K likes · 2.2M views · 6 min video
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Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 32 oz water
- kombu
- 25 g bonito flakes
Steep kombu in 32 oz water overnight; bring to a boil in a medium pot, add the bonito flakes, turn off the heat and steep about 15 minutes, then strain for a dashi.
- 48 oz water
- 1½ lb chicken wings
In the same pot, bring 48 oz water and the chicken wings to a boil, skimming the scum as it rises.
- 2 cloves garlic cloves
- 2 inch ginger
- 4 whole scallions
Add the garlic, sliced ginger and scallions; simmer the stock about three hours.
Strain the stock, combine with the dashi and boil down to a syrup, about three to four hours; it sets to a solid jelly.
Spread the jelly as thin as possible on a sheet, set on a rack in the dehydrator; spread the miso paste on another sheet the same way.
- vegetable oil
- freshly made ramen noodles
Fluff fresh ramen noodles into a fryer basket and press with a second strainer to hold a disc shape.
- sugar
- MSG
- menma
- sliced scallions
- marbled ham
- butter
- fish cake
- corn
Break the leathery dried stock and miso into shards and pulse in a food processor with sugar and MSG as abrasives; finish in a spice grinder with more sugar and MSG.
- boiling hot water
Put the soup powder and noodles in the bucket, pour in boiling water, push the noodles under, cover with a plate and leave about five minutes.
Toppings and assembling the bucket
Fold the noodles into a bed and top with ham, corn, menma, fish cake, scallions, more ham and finally butter.