Miso Ramen Recipe – Japanese Cooking 101


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  1. I find when the broth has been sitting out for a while, it gets really salty, why is that? And how can I get rid of that really salty taste, if possible.

  2. Is it possible just to use pork broth from a can and boil it with the Kombu and green onions and the ginger and garlic instead of using the ground pork and discarding it afterwards?

  3. I'm going to try this recipe next ! I made a recipe that was very similar except it used chicken stock instead of the water. The taste was just OK and the pork / chicken stock taste was stronger than the miso. I wonder about using a vegetable stock instead.

  4. Wont the Baking soda together with boiling water result in a pretty strong base?I heard by adding Baking soda to boiling water the Baking soda reacts to Sodium Hydroxide, which has PH of approximately 14!

  5. I found a package of dry ramen noodles from Japan at my local Japanese market (not talking about instant noodles). My question for you is do you think the spaghetti is better than using the actual ramen noodles from Japan or are you in an area of the U.S. where those Japanese noodles are not available?

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