When we hear “ramen,” most people think back to their college days, eating MSG-loaded noodles that come in plastic packaging.
But ramen can be much healthier.
Restaurateur and award-winning chef David Chang has perfected his ramen recipes, and made them delightfully healthy, packed with protein and healthy fats, rather than using fatty meats like ham-hocks and other sodium-rich foods like are used in traditional ramen dishes.
The key to making great ramen to make a great broth. That is, after all, the base of your dish. The great thing about ramen is that it can be made to cater to most diets and lifestyles, because once the broth is made, you can serve it with any accompaniments you’d like. Noodles, egg, sprouts, pork (usually a staple in ramen!), green onion, or anything you’d like. Get creative and experiment with what toppings you like!
Follow Chang’s recipe for a delightfully healthy and gourmet meal that will keep you full and satisfied all day.
Makes 5 1-quart servings of finished soup
- 1 batch Ramen Broth 2.0
- 1/4 batch Tare 2.0
- 5-6 g kosher salt
- 5 oz warm, rendered Benton’s bacon fat (see the Tare 2.0 recipe)
RAMEN BROTH 2.0
- 2 oz kombu
- 1 1/4 gallon water
- 1 1/2 oz dried shiitakes, ground to a powder
- 5 lbs chicken backs and necks
- + the trimmings (roots and whites) of 1 bunch of scallions
- 1 chicken back
- 1/2 C sake
- 1/2 C mirin
- 1 C usukuchi soy
- 1/3 lb Benton’s bacon, or another very smoky substitute