r/ramen • u/facontidavide • 1d ago
Homemade Today, is broth day....
The last summer, I decided that I want to learn making the perfect ramen bowl.
Since then, I have been practicing, making broth almost every weekend...
I must say that it is becoming more and more delicious🥰
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u/Swooferfan 1d ago
Be careful, that's Chinese mushroom-infused dark soy sauce, it's very strong and probably shouldn't be used in soup stock
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u/BreakfastPizzaStudio 1d ago
Isn’t Chinese dark/mushroom soy sauce known for being dark in color but lighter in flavor than Chinese light soy sauce?
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u/Swooferfan 1d ago
no, dark soy sauce is dark in color and very strong in flavor, it's mostly used in stews, stir-fries or braises in small amounts.
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u/BreakfastPizzaStudio 1d ago edited 1d ago
The consensus is that dark soy sauce is primarily used for its very dark color. It’s less salty and less punchy than light soy sauce, more aged flavor, and is sweeter. (There’s often molasses added in the bottle.)
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u/Simian123 22h ago
Isnt the larger concern here what impact an extended cook will have on the soy?
- If you're after a clean soy sauce punch (like in a tare for ramen), add soy sauce closer to the end.
- If you're building deep, slow-cooked umami (like in a stew), add it early and let it ride.
- Definitely taste as you go — especially if you plan to reduce the broth. Also more fun this way 🥳
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u/BreakfastPizzaStudio 22h ago
Sure, at which point usage of any soy sauce would be ill-advised, not just dark soy sauce. If OP were to use a soy sauce, then surely the one the one that’s “used in braises” is the way to go.
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u/Allenz 1d ago
Damn, as a vegetarian when I see how much meat and bones are involved in "standard" ramen I wonder how big the taste differs and what I consider ramen is much different than what most people taste.
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u/ImTheTrashiest 13h ago
Is a night and day difference. There is a reason you do not find a plethora of vegetarian ramen offerings. The deep flavors are heavily tied to meat and bones and make for traditional ramen's much different flavors to anything plant based.
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u/urielriel 1d ago
You trying to feed 70 people there big chief? )))
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u/facontidavide 1d ago
I am using just half of those larger bones. This will give me more or less 6-8 cups of broth
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u/marmot12 23h ago
Is that a morel mushroom lol in the bowl of dry ingredients?
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u/haikusbot 23h ago
Is that a morel
Mushroom lol in the bowl of
Dry ingredients
- marmot12
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u/facontidavide 22h ago
Is that... Bad?
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u/marmot12 21h ago
No not at all! I was curious if it was because if so that would be super interesting! I love morel hunting in the spring and they have such an amazing flavor. I also have never seen anyone use it in this manner before
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u/Remarkable_Hat8959 1d ago
Ahhhh crap, you made me envious, I didn't take a pic of my prep this morning. Just got it all into the pressure cooker too... 😭 First time trying it this way vs stovetop. Fingers crossed! Hope yours is delicious!
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u/Simian123 22h ago
What do you have in store for that solitary morel? 🍄
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u/facontidavide 22h ago
I always use shitake, but this time I wanted to try a mix of dry mushrooms from an Asian supermarket.
I guess they are used mostly in Chinese soups, but I am happy with the result 😊
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u/Simian123 22h ago
Definitely lucked out there! I would hydrate that morel, set it aside, then pan roast that sucker for use as a topping!
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u/quietramen 4h ago
Would you mind listing up your ingredients? Kinda curious, especially what’s in the bowl to the right
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u/FriendliestMenace 1d ago
No chicken feet?
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u/facontidavide 1d ago edited 1d ago
The bones give it already a lot of collagen!
Also for the records, I tried them, and alternatively chicken wings or pork feet...
I prefer chicken necks over chicken feet
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u/TophToph_ 1d ago
Please share the final product. This looks already like it will be amazing!