This is a simple yet delicious stock base to make for any of your Ramen recipes. If you want to try other bases for the stock you can use cracked pork bones (for a richer stock) and even shelled short-necked clams. You can also quickly sauté the clams in sesame oil for a lighter stockRead On >
soup
The Art of Ramen: Salt Flavoring for Ramen Soup
This recipe uses another traditional ramen ingredient, namely menma (Manchurian wild rice stems), which I love. Along with fishcake (naruto), spinach, lard, and green onion or Japanese leek, the garnishes add a nice touch to the salt flavoring. This is part of the “Art of Ramen” series. The basic chicken stock for ramen that’s usedRead On >