All the cool anime kids love ramen...
All the Drama Teen wants to eat these days is ramen. So we go to Marukai and buy Japanese-style instant raman, which is more expensive than the ubiquitous Cup O’ Noodles, but probably stars twice the MSG.
There’s got to be a healthier way. The noodles themselves aren’t the problem. Cheap and easy, they are. It’s the sodium-sodden broth that bothers me.
And lately I’ve been asking myself: How hard could it be to make my own ramen broth?
Today, I found my answer: Very hard.
Also very meat-heavy. Traditional ramens are pork-driven affairs, boiling pig bones down for hours to release the marrow. Now, I’ll go a little lax on the meat thing from time to time, but pork is just not my scene, man. Where would I find pork bones, anyway? And how would I get them home…naw. Not going there.
Then I found this: one chef’s vegetarian version of ramen broth. It involves celery root and miso, two ingredients I can not only deal with, but get my hands on. Without ruining a tote bag.
This ramen broth, I understand, will only take a couple of hours to make, as opposed to all day.
I’ve got a lot of extra time on my hands suddenly. So what the hell.
Stay tuned…
Love ramen too? Check out Rameniac.
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I’m definitely interested in the result. Emily too is on a strictly Japanese noodle diet right now. She makes miso soup and puts in tofu, green onions and udon. This is her standard breakfast and I think it may be a bit healthier than the ichiban ramen pack that she is so fond of. Keep me posted.