If you’re a ramen enthusiast, you’ll likely remember the satisfying experience of enjoying a bowl at a restaurant. The secret to restaurant-quality ramen lies in its bouncy noodles and rich, flavorful broth. But you can replicate this taste at home with a few simple tips. Here’s how:
First, the texture of the noodles is essential. When boiling ramen, turning off the heat and covering the pot when the noodles are slightly undercooked is best. This approach lets the noodles finish cooking in their own steam, creating a chewy texture. Once the noodles are done, transfer them to a separate bowl to prevent them from getting soggy while the broth continues to boil.
Second, adding 2 to 3 drops of vinegar while boiling the ramen is a great trick. The vinegar helps the wheat protein in the noodles coagulate, giving them a chewier texture. The vinegar smell will dissipate during cooking, so the broth won’t taste sour but will become clearer.
Third, to ensure that the seasoning from the soup mix thoroughly infuses the noodles, place the soup mix on top of the noodles during boiling. This method enhances flavor absorption. Be sure to stir well after cooking to avoid clumping.
Fourth, adding a pinch of pepper and sugar is essential to boost the broth’s flavor—the pepper and sugar work together to bring out the ramen’s inherent spiciness and sweetness. If you add an egg, wait until it has slightly cooked to maintain the broth’s flavor.
Fifth, for a deeper broth flavor, try using retort bone broth. This pre-made option ensures a rich taste.
Sixth, boost the flavor of your ramen by utilizing extra ingredients. Seasoning the egg beforehand adds more depth of flavor. Fermented shrimp paste brings a seafood-like taste, while scorched rice adds a nutty note. Topping with perilla leaves enhances both the aroma and texture, making your ramen even more delicious.
You can master homemade ramen with these expert tips that make restaurant-style ramen a hit. Why not try these tricks tonight and whip up your popular ramen?
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