My name is Rosemary and I love Ramen

delish!

Ramen is awesome!  I love ramen.  I love it’s richness.  I love it’s complexity of layers of flavors.  When I see a bowl of ramen I smile.  It is my comfort food.  It’s like a hug of deliciousness.  I have been crafting my own recipe for ramen for the past month.  Trying out different things and perfecting my recipe.  But that doesn’t mean I am not eager to also try other recipes for ramen.

As I am sure you have already guessed the next recipe is for ramen, though a style of ramen new to me.  It’s called Tan Tan Men.  The cookbook the recipe comes from is Japanese Soul Cooking.

To start with I need to make the stock for broth.  The stock was called a torigara stock.  To make it I took 1 lb of chicken bones and covered them with water in a large pot.  I placed the pot on the stove and brought the water to a boil.

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Once boiling I removed the bones and rinsed them under cold water.

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The bones then went back into a pot, this time with 12 cups of water and was brought back to a boil over high heat.  Once it started to boil the heat was lowered to medium and the stock bubbled away for around 30 minutes.

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Then the bones were strained from the stock and the stock was done!

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To make the actual ramen broth I heated sesame oil, and finely chopped scallions, ginger and garlic over high heat and stirred constantly for 1 minute.

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Then ground pork and tobanjan (which is a spicy paste made from beans and chile peppers) and stirred continuously breaking up the pork for 2 minutes.

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Then I added the stock, soy sauce, sugar, salt and sesame paste.

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The broth was brought to a boil and then down to a simmer for a few minutes.  To serve I placed cooked noodles in a bowl and topped with the broth.  Then I garnished with green onions.

delish!
delish!

The Verdict:  This was the fasted ramen I have ever made…I guess except for those ramen packages back in my university days…but really those shouldn’t count as ramen!  And it had great flavor.  The sesame paste added a great element.  It made the broth resemble miso ramen.  And I find this cookbooks name very accurate,  this dish is soul food for me!

Even though this was the easiest ramen I have ever made I haven’t published the recipe for it.  But if you want to make ramen please reach out to me in the comments.  I’d love to hear from you!