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How To make Traditional Japanese Noodles and Broth
1 pk EDEN Lotus Root Soba
-OR- 40% Buckwheat, -Wild Yam or Mugwort Soba 4 c Water
1 Strip EDEN Kombu
1/2 c EDEN Bonito Flakes
- (optional) 2 tb EDEN Organic Tamari
2 tb EDEN Mirin
1 tb Grated fresh ginger
- (optional) 2 Green onions
- thinly sliced Prepare pasta. Rinse and drain; set aside. Prepare broth: Bring kombu and water to a boil. Remove pan from heat, add bonito flakes, cover and allow flakes to sink to the bottom. Remove kombu and discard flakes. (Reserve kombu to cook with other dishes.) Add tamari and mirin and lightly simmer for 1 minute. Squeeze in juice from the grated ginger. Place noodles in bowls and pour hot broth to cover. Top with green onions. Make it simple, garnished with EDEN Nori, or more complex by topping with vegetables, tofu or tempura! Variation: This can be served chilled also. Prep Time: 10 minutes Cooking Time: 5 minutes Yield: 4-5 servings Copyright 1995 Eden Foods, Inc.
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Vegan Ramen Broth | Veggie Stock Recipe | Base for Ramen Noodles!
LEARN HOW TO MAKE AN EASY VEGAN RAMEN BROTH BASE FROM SCRATCH FOR NOODLES
LAY HO MA!! This simple veggie stock is delicious and easy to make. If you make this ahead of time, then you're ready to make some incredible vegan ramen. Join me in this episode and learn how to make an easy vegan ramen broth recipe from scratch. Let's begin.
Ingredients:
1 large onion
1 garlic bulb
3 tbsp olive oil
4 sticks celery
1 fuji apple (or any other kind you have)
1 potato
5-6 cremini mushrooms
2 tbsp Himalayan pink salt
10g kombu
3L water (12 cups)
Directions:
1. Peel and roughly chop the onion. Slice the whole garlic bulb in half
2. Heat a stock pot to medium heat. Add a good drizzle of olive oil
3. Add in the onions and garlic. Sauté for 5-8min
4. Roughly chop the celery and add to the pot. Dice the apple and add to the pot
5. Sauté for another 5-8min
6. Dice the potato and slice the mushrooms. Add them to the pot followed by the pink salt
7. Add about 10g of kombu to the pot followed by the water
8. Turn up heat to bring to a boil, then cover and cook on medium low for at least 45min but ideally 1.5 - 2 hours
9. Pour the stock into a large bowl using a sieve or colander to catch the solid ingredients. Then, use a ladle or colander to press down and extract as much of the stock as possible
10. Transfer the stock to some jars. Let them cool before placing in the fridge
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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EASY AND QUICK NOODLE SOUP RECIPE #recipe #chinesefood #noodles #cooking #foodlover #shorts #ramen
UDON Noodles Soup | Udon Broth | Kake Udon Marugame | かけうどん
Easy to make recipe for Japanese udon noodles soup, known as Kake Udon. It is so satisfying and packed with umami flavor. Make your Kake Udon just like the one from Marugame.
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Beginner Guide to Making Ramen Noodles from Scratch
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Making great ramen noodles at home doesn't require a lot of ingredients, just a few tools and some time. This is a simplified ramen noodle recipe that a beginner should be able to recreate if they follow the steps in this video.
Required Equipment:
Kitchen Scale
Pasta Machine:
40% Hydration Noodle
Ingredients:
500g Bread Flour
200g Cold, filtered water
5g Sodium carbonate or Potassium carbonate
5g Kosher Salt
Making Ramen Noodles is all about ratios. Everything is based off the weight of the flour. Generally, you will aim for 1% of the weight of flour in both powdered kansui and salt and whatever hydration percentage you want in cold water.
High Hydration Noodles (35% and over) Characteristics:
- Generally easier to work with
- Won't suck up soup
- Won't get soggy as quickly
Low Hydration Noodles (30% and under) Characteristics:
- Very difficult to make at home
- Sucks up soup when you eat
- Gets soggy quickly
Some recommended hydration percentages for various styles of ramen:
Tonkotsu Ramen: Low Hydration 30% or lower (don't try at home)
Sapporo Miso Ramen: High Hydration 35% - 40%
Shoyu Ramen: Mid - High Hydration 33%-40%
Shio Ramen: Mid - High Hydration 33%-40%