Does anyone have an authentic Rahmen soup base recipe? I used pork, beef,
and chicken bones, but could never get it quite like the standard taste that
it is in Japan. Some people have told me that it may actually be the water!

~ Jayde

"Jayde" wrote in message
link.net...
Does anyone have an authentic Rahmen soup base recipe? I used pork, beef,
and chicken bones, but could never get it quite like the standard taste
that
it is in Japan. Some people have told me that it may actually be the
water!

Nope, not water. It's MSG. Hondashi works very well. Taste fantastic.

"Jayde" wrote in message
link.net...
Does anyone have an authentic Rahmen soup base recipe? I used pork, beef,
and chicken bones, but could never get it quite like the standard taste
that
it is in Japan. Some people have told me that it may actually be the
water!

~ Jayde

The closest the average person will get to an authentic ramen shop soup is
the powder packet in instant ramen.
Few people have the time ansd determination to cook up a vat of ramen
soup over days with all the various ingredients.

On Sat, 14 Aug 2004 23:59:10 GMT, "FreddieZ"
wrote:

The closest the average person will get to an authentic ramen shop soup is
the powder packet in instant ramen.
Few people have the time ansd determination to cook up a vat of ramen
soup over days with all the various ingredients.

Actually, it's not that difficult to do when you use hondashi. Dashi
provides the base for most all Japanese soups and sauces (e.g. tempura
dipping sauce). All you need is 1 Tsb Dashi mixed into 1 Cup Water:

http://www.straitscafe.com/recipes/908.htm

You can adjust the amount of hondashi to suit your taste. Hondashi can
be found in granular form in most Asian food stores.

For ramen (or soba/udon), you'll also need to add a small measure of
soy sauce (shoyu) and mirin to the soup base. Be sure, too, to cook
the noodles separately from the soup -- just as was done in the movie
"Tanpopo." grin

Also, ramen noodles are different than soba or udon noodles. They
might be called "saimin" or something similar in the store.

On Sat, 14 Aug 2004 23:59:10 GMT, "FreddieZ"
wrote:

The closest the average person will get to an authentic ramen shop soup is
the powder packet in instant ramen.
Few people have the time ansd determination to cook up a vat of ramen
soup over days with all the various ingredients.

Actually, it's not that difficult to do when you use hondashi. Dashi
provides the base for most all Japanese soups and sauces (e.g. tempura
dipping sauce). All you need is 1 Tsb Dashi mixed into 1 Cup Water:

http://www.straitscafe.com/recipes/908.htm

You can adjust the amount of hondashi to suit your taste. Hondashi can
be found in granular form in most Asian food stores.

For ramen (or soba/udon), you'll also need to add a small measure of
soy sauce (shoyu) and mirin to the soup base. Be sure, too, to cook
the noodles separately from the soup -- just as was done in the movie
"Tanpopo." grin

Also, ramen noodles are different than soba or udon noodles. They
might be called "saimin" or something similar in the store.

It never occurred to me to use Hon-Dashi for Rahmen! I'll try it after I
watch Tanpopo *smile*
Obtaining fresh rahmen noodles are another thing. I'll just have to use the
Chinese dried egg noodles.

Thanks! ~Jayde




"Alai" wrote in message
...
| Nope, not water. It's MSG. Hondashi works very well. Taste fantastic.


"Steve Sundberg" wrote in message
...
| Actually, it's not that difficult to do when you use hondashi. Dashi
| provides the base for most all Japanese soups and sauces (e.g. tempura
| dipping sauce). All you need is 1 Tsb Dashi mixed into 1 Cup Water:
|
| http://www.straitscafe.com/recipes/908.htm
|
| You can adjust the amount of hondashi to suit your taste. Hondashi can
| be found in granular form in most Asian food stores.
|
| For ramen (or soba/udon), you'll also need to add a small measure of
| soy sauce (shoyu) and mirin to the soup base. Be sure, too, to cook
| the noodles separately from the soup -- just as was done in the movie
| "Tanpopo." grin
|
| Also, ramen noodles are different than soba or udon noodles. They
| might be called "saimin" or something similar in the store.

It never occurred to me to use Hon-Dashi for Rahmen! I'll try it after I
watch Tanpopo *smile*
Obtaining fresh rahmen noodles are another thing. I'll just have to use the
Chinese dried egg noodles.

Thanks! ~Jayde




"Alai" wrote in message
...
| Nope, not water. It's MSG. Hondashi works very well. Taste fantastic.


"Steve Sundberg" wrote in message
...
| Actually, it's not that difficult to do when you use hondashi. Dashi
| provides the base for most all Japanese soups and sauces (e.g. tempura
| dipping sauce). All you need is 1 Tsb Dashi mixed into 1 Cup Water:
|
| http://www.straitscafe.com/recipes/908.htm
|
| You can adjust the amount of hondashi to suit your taste. Hondashi can
| be found in granular form in most Asian food stores.
|
| For ramen (or soba/udon), you'll also need to add a small measure of
| soy sauce (shoyu) and mirin to the soup base. Be sure, too, to cook
| the noodles separately from the soup -- just as was done in the movie
| "Tanpopo." grin
|
| Also, ramen noodles are different than soba or udon noodles. They
| might be called "saimin" or something similar in the store.

This is very true. Time is definitely a luxury these days. Fortunately, I
live near a very large Asian market, where I can actually buy a
package of fresh rahmen noodles that comes with a liquid soup base, but
sometimes I have leftover pork and chicken bones. I threw in some green
onions, slices of ginger, shoyu, but something was always missing...

~Jayde


"FreddieZ" wrote in message
news:iHxTc.869$de4.449@trndny07...
| The closest the average person will get to an authentic ramen shop soup is
| the powder packet in instant ramen.
| Few people have the time ansd determination to cook up a vat of ramen
| soup over days with all the various ingredients.

"Steve Sundberg" wrote in message
...
On Sat, 14 Aug 2004 23:59:10 GMT, "FreddieZ"
wrote:
For ramen (or soba/udon), you'll also need to add a small measure of
soy sauce (shoyu) and mirin to the soup base. Be sure, too, to cook
the noodles separately from the soup -- just as was done in the movie
"Tanpopo." grin

Hmm this rings a small bell, could this be the movie that was in Sweden
called (translated to english) "queen of noodles" and iirc. was about a
woman who opened a noodle shop in Tokyo(?!).
If it is I remember loving it and would very much like to get a hold of it,
does anyone know where to get it from?
--

-----
Patrik 'Putte' Henriksson

"Steve Sundberg" wrote in message
...
On Sat, 14 Aug 2004 23:59:10 GMT, "FreddieZ"
wrote:
For ramen (or soba/udon), you'll also need to add a small measure of
soy sauce (shoyu) and mirin to the soup base. Be sure, too, to cook
the noodles separately from the soup -- just as was done in the movie
"Tanpopo." grin

Hmm this rings a small bell, could this be the movie that was in Sweden
called (translated to english) "queen of noodles" and iirc. was about a
woman who opened a noodle shop in Tokyo(?!).
If it is I remember loving it and would very much like to get a hold of it,
does anyone know where to get it from?
--

-----
Patrik 'Putte' Henriksson

"Steve Sundberg" wrote in message
...
On Sat, 14 Aug 2004 23:59:10 GMT, "FreddieZ"
wrote:

The closest the average person will get to an authentic ramen shop soup
is
the powder packet in instant ramen.
Few people have the time ansd determination to cook up a vat of ramen
soup over days with all the various ingredients.

Actually, it's not that difficult to do when you use hondashi. Dashi
provides the base for most all Japanese soups and sauces (e.g. tempura
dipping sauce). All you need is 1 Tsb Dashi mixed into 1 Cup Water:

http://www.straitscafe.com/recipes/908.htm

You can adjust the amount of hondashi to suit your taste. Hondashi can
be found in granular form in most Asian food stores.

For ramen (or soba/udon), you'll also need to add a small measure of
soy sauce (shoyu) and mirin to the soup base. Be sure, too, to cook
the noodles separately from the soup -- just as was done in the movie
"Tanpopo." grin

Also, ramen noodles are different than soba or udon noodles. They
might be called "saimin" or something similar in the store.


Dashi..or Japanese stock as used in everything from Miso soup to Udon
while it does provide the base for most all Japanse dishes, is not the base
for Ramen soup since Ramen was originally an import from China..Lian mein.
The same applies to the Chan-pon of Nagasaki fame.

"Patrik Henriksson" wrote in message
...

"Steve Sundberg" wrote in message
...
On Sat, 14 Aug 2004 23:59:10 GMT, "FreddieZ"
wrote:
For ramen (or soba/udon), you'll also need to add a small measure of
soy sauce (shoyu) and mirin to the soup base. Be sure, too, to cook
the noodles separately from the soup -- just as was done in the movie
"Tanpopo." grin

Hmm this rings a small bell, could this be the movie that was in Sweden
called (translated to english) "queen of noodles" and iirc. was about a
woman who opened a noodle shop in Tokyo(?!).
If it is I remember loving it and would very much like to get a hold of
it,
does anyone know where to get it from?
--

-----
Patrik 'Putte' Henriksson

Amazon.com under tampopo. Queen of Noodles is not a surprising title change
considering the movie being all about a lady seeking to make the "perfect"
ramen soup to get customers to her shop. But "tampopo" actually translates
as "dandelion". Great flick.
John

"Patrik Henriksson" wrote in message
...

"Steve Sundberg" wrote in message
...
On Sat, 14 Aug 2004 23:59:10 GMT, "FreddieZ"
wrote:
For ramen (or soba/udon), you'll also need to add a small measure of
soy sauce (shoyu) and mirin to the soup base. Be sure, too, to cook
the noodles separately from the soup -- just as was done in the movie
"Tanpopo." grin

Hmm this rings a small bell, could this be the movie that was in Sweden
called (translated to english) "queen of noodles" and iirc. was about a
woman who opened a noodle shop in Tokyo(?!).
If it is I remember loving it and would very much like to get a hold of
it,
does anyone know where to get it from?
--

-----
Patrik 'Putte' Henriksson

Amazon.com under tampopo. Queen of Noodles is not a surprising title change
considering the movie being all about a lady seeking to make the "perfect"
ramen soup to get customers to her shop. But "tampopo" actually translates
as "dandelion". Great flick.
John

"Jayde" wrote in message
link.net...


It never occurred to me to use Hon-Dashi for Rahmen! I'll try it after I
watch Tanpopo *smile*
Obtaining fresh rahmen noodles are another thing. I'll just have to use
the
Chinese dried egg noodles.

Thanks! ~Jayde

As an alternative soup base if you have a Korean market around, I highly
recommend Sogogi Dashida.
John

"Jayde" wrote in message
link.net...


It never occurred to me to use Hon-Dashi for Rahmen! I'll try it after I
watch Tanpopo *smile*
Obtaining fresh rahmen noodles are another thing. I'll just have to use
the
Chinese dried egg noodles.

Thanks! ~Jayde

As an alternative soup base if you have a Korean market around, I highly
recommend Sogogi Dashida.
John