This is really not a post. I mean, it is technically one but my intention isn’t to give you guys a recipe for an easy chicken ramen noodle soup… but I do go over it so keep reading, I actually included the information.
I mainly wanted to show some vital signs. I’ve been away for a bit but not for lack of interest but because I’ve been working on other related food projects which I will soon share with you all. It’s not a food truck but good guess.
Regardless of any external distractions I will return to my blog asap. I have salmon cappelletti to share with you. Also, homemade parmesan cheese… yes, it’s been in my pantry curing away for months now. I have a few more recipes I would like to talk about so anyways, stay tuned. Californians, it will eventually cool down. It has to.
Ok, ramen noodles are probably my favorite type of noodle and I happen to live 1 block from the amazing marukai market so no need to be making this noodles from scratch today although it is in my to-do list for sure. Have you seen those guys in the videos? they don’t even use equipment, it’s quite amazing actually.
I make my own chicken stock frequently but any store-bought chicken stock would do. And by the way, if you’re wondering what the difference between broth and stock is… good luck. I have no idea. Function is the only thing separating the two because in my experience they’re the same. If you disagree, the comment section is right there below us. Type away. And in the case you’re interested in making your own chicken stock let’s make some chicken stock from scratch.
Season it up.
To flavour it I seasoned the broth with tamari (a.k.a. japanese soy sauce but tamari sounds cooler and probably gluten free, something I don’t care much really because I love my gluten) and a little bit of miso paste. That’s it.
The egg, there’s always an eggs somewhere on this blog. Well, there it is… just soft boiled in the broth itself… because I hate doing dishes and keeping the number of pots to a minimum is of paramount importance to me.
Sure, a little cilantro leaf because why not garnish the food that’s taken us so much friggin’ effort to make.
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