Wandering Adventure Party

That’s good too!

I do this but with hotpot instead. I boil a pot of water, throw in the hotpot soup base and throw all my random produce in there and eat it

Thank you!

I wouldnt call it a shorter time but definitely a gentle boil. I’ve made pho broth where I’ve kept the pho boiling for 24 hours before not for a specific reason. Just didn’t have time to deal with the broth and it was an easy way to keep the broth from going bad.

Not sure if I’ll ever try making the noodles by hand. I actually prefer pho over ramen and from making ramen it feels like pho is easier.

I think I just really like beef soup.

Yeah I made like 6 servings of everything so I will be eating it for a few days. It’s probably not worth making ramen if you are only doing 1 or 2 servings due to the amount of efforr involved.

Used store bought ramen noodles.

The broth turned out well but the color was slightly off.

I’m used to making pho. In pho I tested soaking the bones, then boiling and discarding the first pot of water before making the actual broth vs skipping all that and just making the broth and skimming. It didnt make a difference when i tasted the final broth so when I make pho now I skip the soaking, boiling and rinsing of the bones since it’s just extra work.

When I started on the ramen broth I didn’t bother with the soaking, boiling and then rinsing of the bones because of what I learned from making pho. However this caused the broth to be a milky brown color instead of a white color. I don’t think it changed the taste much, it just doesn’t have that creamy white look.

You can see the resulting broth here:

Otherwise the broth is pretty good. It has that rich taste you expect from pork bones.

Funny enough I overcooked the eggs by 10 seconds trying to get a picture. I know 10s doesn’t seem like a lot but the timing on boiling eggs are p. thin. The eggs are still good but its just slightly overcooked for my liking. The edges of the yolk is solid.

I think the corn added a lot of sweetness which was good to balance out the creaminess and saltiness of the broth. It’s not my favorite topping but it’s not the worst.

Thank you!

Shoyu Tonkotsu Ramen.

I used this recipe as the template. I used the concepts from Ramen_Lord’s book of ramen to adjust the recipe and make it sort of my own.

Thank you!

I added a large amount of veggies to try to balance it out.

I have no idea how to get around paywalls for their cooking site. Hopefully someone else knows. If it’s allowed, i can paste the entire recipe here.

I use NYT’s kimchi fried rice recipe as the base, however I use a bit of chicken broth when the pot is a bit too dry and I add gochujang to add more sweetness. I also added broccoli so its more nutricious.

This time, the kimchi I used was 10 months old so it was pretty sour. I had to add a little bit of sugar as well to balance it out.

When I looked at the photo I took, I realized the actual “nasi goreng” is mostly obstructed by the egg and bok choy. i probably should have used a plate instead (or a wider bowl).

Yep. I also left it uncovered so it dried out more.

It was very nice :). Addicting almost.

That sounds good. The next fried rice i want to try is the Malaysian version of nasi goreng.

Thank you!

Thank you! It was