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[QUESTION] What are your favorite spices to use in soups?
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I buy chicken/beef bouillon powder and use that with dry noodles. You can make a mushroom broth by steeping dried mushrooms in hot water for 15-30 minutes, too.
Someone else mentioned daishi, that's a great soup base as well. If you wanna spend a little more time on it, you can boil kombu and dried anchovies placed in a tea bag in a pot of water to make a larger batch of broth.
Thank you! The kombu and dried anchovies sounds amazing! And I love mushrooms, and often put that into my ramyun, but didn't even think of making a mushroom broth. Thanks!
Happily! Just make sure to remove the guts of the anchovies before using them for stock. It's easily done with a knife or even your fingers. Honestly, I'm not sure why you have to do that, I was just always instructed to do it that way.
Lol, will do, thanks!
Some dried mushrooms, ground ginger, onion powder, and a stock cube all ground up in the spice grinder. Then just add to water. Maybe add a spoon of gochujang and/or miso.
Ooh, I'll have to make a bunch of this and vacuum seal for easy instant ramyun. Thank you!
Sure! Sometimes I throw other stuff in there, too. Sichuan peppercorn is nice.
Miso paste, dashi powder, chicken buillion powder, sesame oil, soy sauce, chili powder or oil, and a raw egg.
Mix well, combine with noodles reserving cooking water. Mix to thoroughly coat noodles. Add reserved cooking water to desired consistency.
You can skip or adjust any ingredients as you prefer. It is easy to make it too salty though. I would say it is most important to keep the egg in there. It helps get the consistency and thickness of a proper broth.
That sounds perfect, thanks so much!
You can get some amazing broth packets or cubes/coins off of Amazon for both Japanese style ramen and spicy (or non spicy) Korean soups. These are fantastic. Keep the instant broth on hand, put them in some boiling water, toss in whatever veggies, egg, meats, noodles, whatever, give it a few minutes, and voila. Nearly effortless soup.
I personally keep fresh veggies, tofu, dried noodles, dehydrated mushrooms, frozen dumplings, and frozen seafood on hand for this purpose. If I'm using a non-spicy broth, I might toss in some sort of chili paste or other.
Chicken bullion, soy sauce, msg, sesame oil, garlic, and a lot of hot chile. I kinda of just like hot. I want my nose running and eyes watering so much I can't really taste anything, or if I can that's not what I'm paying attention to.
I always have one or two different stocks in the fridge, as well as miso paste and chili crisp. Also a bunch of leftover ramen bowl packets.
I don't have an exact recipe, but my wife likes to add Perilla or Sesame oil to ramyun broth. We want to try truffle oil but we can't find it in any of the asian groceries in our area. Oh and dashi and/or miso are definitely what I would use if I made broth from scratch.
Thanks! Perilla and truffle oil would be so good. I usually add a little sesame oil and soy sauce in most ramyun as well. I did try making Gyudon (Japanese thin sliced beef over rice/noodles) recently using dashi. Turned out pretty good. Miso is definitely a staple, even just mixing some paste with water for a quick soup.
One day I may try making an actual ramen broth but that takes forever, lol. I'm thinking about doing just a simple garlic and ginger fry and adding in chicken broth, sesame oil, and soy sauce for a quick Shoyu style broth. Probably experiment with everything you mentioned as well. Thanks!
Yeah, dashi is basically my cheat code. lol. When trying various mixes of soy sauce, sesame oil, garlic, onions, etc., adding dashi just automatically makes it taste complete.
Another thing we "discovered" was using the *don (i.e. oyakodon, gyudon, etc.) sauce recipe to make a thick broth for tsukemen (dipping noodles), and it works! We just add a little more water than usual so it's more like thick soup in consistency rather than sauce. And the recipe being soy sauce, mirin, sake, sugar/honey.
Oh that sounds great too! Appreciate the tip!
It isn't exactly what you're asking for, but here's how I prepare those instant lamen packages when I don't have frozen broth:
So the "broth" is mostly the juice of the vegs and meat, soy sauce, vinegar and condiments. It isn't exactly flavourful, but good enough.
If I had to improve it I'd probably use a chicken bouillon (for any land meat) or powdered dashi (for fish lamen). And perhaps half of a package of flavourless gelatine, for texture. (Some people might use miso instead. My body does not handle it well so I don't even have it, but it's an option for you.)
Sometimes I also add half a sheet of nori, as kombu is hard to find where I live. Taste-wise it's good, but be aware that you'll get some "nori fragments" at the bottom, I don't mind but the texture isn't exactly great.
That sounds yummy! Thank you!