If you’ve fallen into the rabbit hole of online ramen hacks and explored it deeply, you’re definitely not alone.
Ramen seems to be popping up everywhere, and it’s not just for students on a budget. People from all walks of life are trying to create the perfect bowl of ramen at home, but if you’ve never made it before it can be a daunting task.
Allen Gao, ’19 BSc(CivEng), entrepreneur and owner of Kasey Ramen, an Edmonton-based ramen pop-up, shares tips on how to elevate your at-home ramen game.
1: Embrace local flavours
“I think the best ramen in each region is determined by regionally available ingredients,” says Gao. While ramen is often packed with traditional ingredients such as bamboo shoots or kombu (dried seaweed), Gao suggests finding inspiration in your own backyard. Check out your local farmers market or butcher shop for seasonal veggies and fresh meat, and play around with the flavours you find.
When it comes to exactly what ramen is supposed to be, “there aren’t a lot of rules,” says Gao. “It can be very experimental.”
2: Save it for a rainy day
Who doesn’t want a warm bowl of ramen on a damp, dreary day? If you’re trying your hand at homemade noodles, that might just be the best time to make it.
Humidity has a big impact on how your noodles turn out, and Gao notes that most recipes you find online aren't designed for drier climates like Alberta’s. Making noodles on a humid or rainy day will help, but you may also need to add more water than your recipe suggests.
“Where I find the most consistency is buying a fresh bag of flour and using it right away,” he says, as flour loses its moisture the longer it sits on your shelf. In order to get the classic chewy texture of ramen noodles, your dough should clump when squeezed together.
3: Get a “whiff”
“What’s really interesting about ramen is that the broth base is very simple, typically just bones and water,” says Gao. The flavour comes from aromatics added at the end and from a flavourful mixture called tare, which can include spices, dried fish, salt and sugar.
Unlike a bowl of veggie soup, ramen broth shouldn’t taste vegetal. By adding your onions, garlic and other aromatics during the last hour of cooking the broth, Gao says, you prevent them from breaking down too much. This imbues the broth with aromas, rather than a strong veggie flavour. “It’s like having whiffs of onion, garlic, ginger and scallion.”
Pro tip: To avoid a scummy buildup as you cook your broth, Gao suggests pre-boiling the bones for 10 minutes, discarding the water and rinsing the bones before starting your broth in a clean pot.
4: Build a balanced bowl
When putting together your dish, think about how different textures will work together.
If you have a thicker broth, like tonkotsu, says Gao, you might opt for a skinnier, snappier noodle. “You don’t really want to be chewing that long when your broth is already so fatty,” he explains. But when it comes to a thinner, more refined broth, you really want to have a good chew to your noodles, he says, as the complementary textures create a more balanced feel.
That goes for toppings too. Try a soft-boiled egg and crunchy corn or fine slices of crisp green onions and chewy mushrooms. Above all, embrace the process of experimenting. At the end of the day, all that matters is whipping up a comforting meal you enjoy.
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