Michelin Guide Website: Erik Bruner-Yang’s Recipe for Ramen at Home

IMG_4439_preview

From Michelin Guide Website by Lani Furbank.

“Frigid temperatures and wintry weather are no match for a steaming bowl of ramen. This warming noodle soup, which originated in China and later became a cultural phenomenon in Japan, has captured the hearts and stomachs of American diners.

D.C. has a fleet of ramen shops where you can always find piping hot broth, springy noodles, and an array of toppings, but some ram-enthusiasts are also trying their hand at making the dish at home—without any help from Nissin.

The process of creating the complex broth and preparing dozens of toppings takes many hours and many hands in the most meticulous ramen shops, but at its base, ramen is simply broth with alkaline wheat noodles. So, with a little effort, it’s something that can be roughly approximated in your own kitchen.”

Check out Bruner-Yang’s advice and the recipe HERE!

Featured photo courtesy of Paper Horse.

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Captcha loading...