Hangover Homemade Ramen

Warm yourself up with broth. Re-invigorate your system with all manner of nutrients and varied ingredients. Make soup. You know you need it! Fiore Moletz of Della Terra and Burgh’ers suggests ramen…because it is the taco of soups: a versatile, adaptable way of layering flavors according to what’s fresh and tasty. This is a homemade ramen recipe, right down to the noodles. No Maruchan noodles here!

Tips for Homemade Ramen

Add ingredients like miso, soy sauce, kombu (dried seaweed), or dried mushrooms (shiitake or porcini) to enhance the broth’s flavor. Simmer your broth for several hours to extract maximum flavor. The longer, the better! You can also top with chashu (braised pork belly), soft-boiled eggs, scallions, nori (seaweed), and bamboo shoots. Don’t forget a sprinkle of sesame seeds!

Hangover Homemade Ramen Recipe

Ingredients

• 4.5 quarts of water
• 2 pounds dried shiitake mushrooms
• 1 pound whole chicken, quartered
• 3 pounds of pork bones
• 1 pound smoky bacon
• 1 bunch of scallions
• 1 large onion
• 1 garlic bulb (minced)
• 1 large carrot
• 1 tbs tare
• Ramen noodles (See Below)

Instructions

1. Preheat oven to 400 degrees. Add pork bones and onion to a shallow baking sheet. Roast for one hour. Let cool and set aside.
2. In a stock pot, add water add chicken, pork bones, carrot, onions, and garlic. Bring to a boil; set on a high simmer for 15 minutes. Reduce heat. Add mushrooms, bacon, scallions, and tare. Cook covered over low heat for two hours. Remove from heat. Remove bones. Shred chicken once cooled and add back to the broth. Keep warm.
3. Add to ramen noodles once finished, via recipe below.

Ramen Noodles

Ingredients

• 800g 00 flour
• 200g buckwheat
• 500g water room temp maybe a little more depending upon weather temp
• 5 g baking powder

Instructions

1. For the ramen noodles, toast the buckwheat in a sauté pan until it becomes fragrant. Let it cool. Mix all ingredients by hand until it forms a pasta-like dough, smooth and firm.
2. If you have a pasta machine roll out to number five. You can either cut to the width of your liking or use a pasta attachment. We went with a thinner noodle in the picture.
3. Bring a large pot of unsalted water to a rolling boil over high heat. Add noodles to boiling water and stir to prevent sticking. Cook, stirring occasionally, for about 2 minutes. Drain thoroughly and add to warm ramen broth.
4. Garnish with scallions. Optional: Add a six-minute softboiled egg (pictured above).

 Recipe and Food by Fiore Moletz / Photography by Michelle Moletz

Subscribe to TABLE Magazine’s print edition.