How to make instant ramen broth.

Well it turns out that this very simple question is more likely to be a very massive problem.

I don't even know where to start!

What can I do? I can make a good broth so I'm gonna start from here and then we will see just where it goes.

So, um...

So as a good Frenchman I used to always start with the same story: carrots, celery, and onion.

It's the holy trinity.

But this time it's for a ramen addiction so it's not exactly super French. We gotta pimp this up with mushrooms

whole garlic, ginger, and leeks.

To give that broth more pungency you want to char those foods nicely. For that, I'm gonna be using a blowtorch

just, because... ahhhhhhhhh

Add them to the pot.

To give more fattiness, more richness, more complexity I'm gonna add some meat.

Things are gonna get bloody... Yeah so that's basically where we're going.

If you're a vegetarian or vegan don't despair, there is something for you too.

For the chicken you want to use the whole carcass and a few wings just to round it.

For pork, the best is to use pig trotters split in half

lengthwise but you can also use just a big slab of bacon instead (Momofuku!)

Before adding those to the stockpot, you want to give them a quick boil just to soften any rough flavor.

Add everything to the pot and cover up with three to four liters of water.

That broth, which needs to be reduced down, we are looking at around...

*Around* eight hours of cooking time to which you could subtract about

two hours if you were to use a pressure cooker

Keep in mind that food should be submerged at all times.

So if you are lacking water at some point, just top it all up.

So a great vegetarian alternative would be to use just meaty

mushrooms like porcino or shittake and also to use fatty food, like, I don't know... avocado

coconut cream

tofu or eggplant.

oooooooohhhh

**internal screams leaking**

You know what, sharing that vegan alternative besides the meaty version made me realize something:

Those two broth are perfectly acceptable solutions to the question;

how to make broth.

so that's why I couldn't find the unique, perfect answer to

the question how to make instant ramen broth simply because there is no such thing—

there are so many answers. Millions!

Of course we need to narrow the solution so let's make a

decision tree

**funk, royalty free, sound**

Instant broth number one. I want to make instant ramen broth.

Lazy? Yes.

Homemade? No.

Mix premade powders.

**more delicious royalty free sounds**

Instant broth number one.

aaaaahhhh weeeeeeeeee **childhood is leaking**

Start again. Lazy? Yes.

Homemade? Yes.

Make your own powders. Instant broth number two.

**royalty free butter and jam**

Start again.

Lazy? No.

Powder? No.

Freeze instant broth number three.

**sips coffee intensely**

Start again. Lazy? No. Powder? Yes.

Dehydrate, then blitz. Instant broth number four.

**mmmh mmmh mmmh royalty free? more like true royalty**

So I suggest we do all four broth.

I reckon we still got some time for the cooking and so let's make solution number one!

In a small container add a pinch of garlic powder, onion powder,

dried parsley, celery powder, dry coriander or cilantro,

ginger powder, ground black pepper, and salt.

Okay, so that's basically instant broth number one, sorted.

Now let's go back, to the cooking broth.

After about eight hours you should get something very thick, opaque, and golden brownish.

Next step is to pass it through a sieve with a fine mesh,

really pressing down any solids firmly to get all the juices out.

Now to prepare instant broth number three and number four, I am dividing that in two.

One of them goes straight into an ice cube tray.

You pop that in the freezer and as soon as it sets, we will get the instant broth number three.

The other one goes flat on parchment paper on a baking tray in the oven with the fan on,

on the lowest temperature possible for at least 12 hours.

So we are basically trying, to dry it out completely to get it real solid.

I'm using the oven for this, it sucks.

If you have a dehydrator, please by all means use it. I don't have one, I can't make one

**contemplating life**

**amazing jazzy hip funk music**

Using the same industrial heater, hot air goes in, gets compressed,

speeds up and then hits the tray and hopefully dries out the broth a lot quicker.

Right so we now have a minute or two,

probably a bit more before the whole process just comes to an end.

So let's just use that and make instant broth number two.

Fry up some bacon until it's completely cooked through.

Let it dry thoroughly and then add it to the jar of a blender.

Add a nice piece of dried kombu, a few dried shiitake mushrooms,

and then blitz everything together into a fine powder.

Just make it a bit more complex add a bit of that instant broth number one,

and that's it—you've got instant broth number two.

Okay let's go back, to the drying process.

About twelve to fifteen hours later, the broth is completely dry, like solid dry.

All you need to do now is to blitz it finely

and there you have it, like finally! Instant broth number four.

**singing because he's a total boss**

Let the tasting session begin.

Instant broth number one, number two, number three, and number four.

Not, bad but there is no balance.

This one's much more enjoyable.

There is the bacon flavor coming up.

Salivating action right here probably because of the seaweed.

Pork, chicken, there is something going on.

This one is more caramelized, more toasty, more, more chocolaty,

if that makes sense.

So at the end of the day the million dollar question is very simple—which one is my favorite.

The first one is out because, there is no unity.

The fourth one is just out—there is too much process.

We are left with the second, which is in my opinion the most convenient,

and the third, which will be my go-to.

**feel the sensation**

So long story short, it works, it's delicious and I've just solved my problem.

weeeeeee **childhood leaking again**

So guys that's it. I hope you enjoyed this episode of the ramen addiction series.

The next episode will be about making that delicious but a bit minimalistic ramen a bit better

by just adding a few super available fresh ingredients.

Of course, if you enjoyed this episode and you appreciated the engagement, that dedication

please give it a big thumbs up, like it and share that all over your social media, you know how it works.

Spread it like butter.

and lastly, people, click subscribe cause I make new videos every week and if it's always about the food,

it's more I think about understanding the food,

and just going deeper into our relationship with the food.

In the meantime take care, byebye

salut.

all hail the caption god RocksDaRS