A good broth means simmering a stock for days, right? Not anymore! This ramen broth doesn’t skimp on flavor, yet it’s ready in 2 hours. The secret? Read on for a few kitchen hacks that’ll have you slurping broth on the regular.
Ingredients
- 100g (1 small) Onion, Peeled, Stem Removed, and Halved
- 1000g (1 quart) Chicken Stock
- 50g (about 5) Scallion Whites/Scraps
- 20g (3 cloves) Garlic, Crushed
- 50g (1 thumb) Ginger, Sliced
- 25g (1, 3in piece) Lemongrass, Crushed
- 60g (2 oz) Mirin
- 30g (1 oz) Tamari
- 30g (2 tbsp) White Miso Paste
- 20g (1 tbsp + 2 tsp) Beef Gelatin
- 30g (2 tbsp) Neutral Flavored Oil
Equipment
- Small Stock Pot
- Superbag 250 Micron
- Rubber Spatula
Timing
Active Time: 30 Minutes
Total Time: 2 Hours
Yield
1 Pint
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Bloom Gelatin
Bloom the gelatin sheets in the chicken stock until use.
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Heat Oil
In a small stock pot over high heat, pour the oil and wait until it begins to shimmer. About 1 minute.
Place the onions flat side down in the oil and lower the heat to medium high. Allow them to blacken. About 5-7 minutes.
This is known as the “oignon brulee”, a French term for burned onion. It is used to add color and richness to soups, stocks, and sauces.
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Sauté
Add the scallions, ginger, lemongrass, and garlic. Sauté for 3 minutes.
Deglaze with mirin and tamari. Cook for at least 2 minutes.
Lower the heat to medium and add the stock and gelatin. Bring the broth to a simmer and allow it to cook for 1 hour.
The broth should look creamy and be reduced by half. Remove the broth from the heat and whisk in the miso paste.
Strain through a superbag and serve immediately, or cool completely and refrigerate.
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