Handmade Raman In Umami-Bomb Soup

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Handmade-Raman-In-Umami-Bomb-Soup - IMG_5702
Yields: 4 Servings Difficulty: Difficult Prep Time: 1 Hr Cook Time: 30 Mins Total Time: 1 Hr 30 Mins

Our handmade raman in umami-bomb soup has a flavor profile that will take you on a trip far beyond the realms of basic instant raman.

It’s not exactly a weeknight meal with prep time involved. If you have a pasta roller or pasta machine the prep time is drastically cut down without having to hand-cut all the noodles.

Either way our Handmade Raman In Umami-Bomb Soup is still well worth the effort. You’ll find yourself thinking up other great ingredients to accompany the broth and noodles.

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Take a look at our other recipes for tons of delicious meal ideas

Ingredients

0/18 Ingredients
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    Ingredients
  • Broth Ingredients
  • Dough Ingredients

Instructions

0/20 Instructions
  • Gather your ingredients, and rinse tomato and mushrooms
  • Combine all broth ingredients in large pot and simmer on low heat.
  • Over an empty bowl crack an egg and gently pour it into your hand. let only the egg whites slide into the bowl through your fingers, then place the yoke into a medium bowl. Repeat until you have three yokes separated
  • Mix the eggs, extra virgin olive oil, and kansui in a small bowl with a whisk until incorporated.
  • measure the mixture to determine how much water to add; add water until entire mixture totals 1 cup
  • In another medium bowl combine the following: 1 1/3 cups Gluten Free all purpose Flour 3/4 cup Tapioca Flour 2 tsp Xanthan Gum 1/2 tsp salt
  • Halve and de-seed the tomato
  • Put halves of tomato and whole mushrooms on a nonstick roasting pan and broil on low to slowly roast.Note: Check frequently to prevent over burning while continuing remaining steps
  • Gently pour the liquid mixture into the dry mixture and combine the dough ingredients together by hand
  • Begin kneading the mixture. Keep the flour ready to dust your hands to prevent the dough from sticking.Prepare a flat cutting surface with a dusting of flour to roll out the dough. Make sure to dust the rolling pin with some flour for the same reason.
  • Begin to flatten the dough evenly but do not roll off the edge of the dough as that will cause thin pinched edges.
  • Continue to roll until it has an even surface, it should be slightly thicker than a crepe.
  • Use a sharp knife to cut thin strips of noodles. Remember they will thicken up roughly double when cooked so try to keep the strips as thin as possible.
  • Just keep cutting while dreaming of a pasta machine. Take a brief break to bring a pot of water to a boil when you're about halfway through cutting the dough.
  • Finally, all done cutting!
  • Add the noodles to the boiling water and keep in mind that cooking time will vary depending on noodle size. Thin noodles will take 3-6 minutes, thicker noodles could take 8-12 minutes.
  • Drain noodles and place in adequate soup bowls. ladle the broth over the noodles and top with roasted tomatoes and mushrooms
  • Drain noodles and plate them quickly while they're still hot
  • Ladle the broth over the noodles and top with roasted tomatoes and mushrooms
  • Any noodles you don't boil can be dried for 12+ hours and cooked another day.

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