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.
Summary
Recipe Name
Quick and Rich Miso Ramen Broth
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)
1 comment
September 12, 2019 11:15 am
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