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.
Love ramen too? Check out Rameniac.