Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Hi Sharon, This will give you a broth that tastes like what I ate in the train stations in Japan but it doesn't taste like what comes out of those little foil packets. You can also add a splash of dry sherry & a little soy sauce for a deeper taste. Omit that & the shiitake & up the kombu for a veggie miso broth base. hth, Diane Ichiban Dashi (Basic Soup Stock) 4 pt Cold Water 1/2 oz Katsuobushi (this is dried fish flakes -- SUB shiitake mushrooms or veg oyster sauce to taste) 3 Inch Square Kombu (seaweed) Pour 4 pints of cold water into lg saucepan and bring it to boil. Drop in Kombu, and bring just to boil again, then remove the Kombu and set aside. Stir in the Katsuobushi and turn off heat. Let rest for 2 minutes, then skim off scum. Strain out Katsuobushi. Set both aside. The Stock may be used immediately or can be used up to 8 hours later. Can be kept in fridge for up to 2 days. , Sharon Zakhour <sharon.zakhour wrote: > > Thanks for all the ideas, everyone. Ramen noodles are certainly > versatile. What I'm looking for is a recipe that replicates the ramen > with flavor packets (the vegetarian version) without actually using the > flavor packet. These soups must be based on some classic Asian soup, > just as Kraft Mac N Cheese is based on a classic macaroni and cheese > gratin dish. I just have no idea how to go about it, not being very > experienced with Asian cuisine. > > Thanks! > > Sharon > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Thanks so much, Diane. I will track down some vegetarian oyster sauce (I have never seen this) and try it. I had no idea this would be so challenging! :-) Sharon strayfeather1 wrote: > Hi Sharon, > This will give you a broth that tastes like what I ate in the train > stations in Japan but it doesn't taste like what comes out of those > little foil packets. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 My pleasure Sharon I know -- isn't it always the things that seem easiest that turn out to be a major Quest lol. I get the veggie oyster sauce at a big asian market but have also seen it in one other locally owned grocery store. The brand I have now is Wan Ja Shan; it's Taiwanese and made from soy sauce & mushrooms. I bet if you couldn't find it bottled you could make a mushroom broth reduction and use that. Peace Diane , Sharon Zakhour <sharon.zakhour wrote: > > Thanks so much, Diane. I will track down some vegetarian oyster sauce > (I have never seen this) and try it. I had no idea this would be so > challenging! :-) > > Sharon > > > Quote Link to comment Share on other sites More sharing options...
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