this post was submitted on 12 Dec 2023
20 points (95.5% liked)

Cooking

8612 readers
145 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.

Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.

Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
TheGiantKorean@lemmy.world
DimFisher@lemmy.world
FauxPseudo@lemmy.world
20
[QUESTION] Do you have any favorite quick broth recipes for homemade instant ramen? (lemmy.world)
submitted 2 years ago* (last edited 2 years ago) by canthidium@lemmy.world to c/cooking@lemmy.world
14 comments fedilink hide all child comments
 

I picked up a bunch of unflavored instant ramen packets with the intention of making my own. I'm a big fan of Korean Ramyun packs and make them often, but they are getting pricy nowadays. Does anyone else in c/cooking do this as well? What are your favorite quick broth recipes?

you are viewing a single comment's thread
view the rest of the comments
[–] lvxferre@lemmy.ml 3 points 2 years ago* (last edited 2 years ago) (1 children)

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:

  • brown the meat in the pot that I'm going to use with the lamen. Reserve.
  • add ginger, sesame seeds, and brown sugar to the pot. Let them caramelise a bit, and add the rest of the seasoning (garlic, soy sauce, pepper sauce, MSG, etc). Then water.
  • add vegs and let them cook. Aside cook the noodles and probably boil some eggs.
  • assemble everything.

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.

[–] canthidium@lemmy.world 2 points 2 years ago

That sounds yummy! Thank you!