Comments on: Ramen Stock http://1tess.wordpress.com/2008/04/26/ramen-stock/ Cooking Japanese in the U.S. Fri, 25 Dec 2009 14:08:36 +0000 http://wordpress.com/ hourly 1 By: Tess http://1tess.wordpress.com/2008/04/26/ramen-stock/#comment-2918 Tess Sun, 13 Dec 2009 20:57:08 +0000 http://1tess.wordpress.com/?p=492#comment-2918 Hi Sally, I used the all pork one, though I don't remember why. I'm thinking it was that miso settles in soup and the pork version is not as clear as the other one, so you wouldn't necessarily notice. Or it could have been that I really like miso with pork. The pork only version is a little more work because the liquid is boiling and it's necessary to keep an eye on the level and to add more water as it steams away. Hi Sally,

I used the all pork one, though I don’t remember why. I’m thinking it was that miso settles in soup and the pork version is not as clear as the other one, so you wouldn’t necessarily notice. Or it could have been that I really like miso with pork.

The pork only version is a little more work because the liquid is boiling and it’s necessary to keep an eye on the level and to add more water as it steams away.

]]> By: Sally http://1tess.wordpress.com/2008/04/26/ramen-stock/#comment-2916 Sally Sun, 13 Dec 2009 14:28:54 +0000 http://1tess.wordpress.com/?p=492#comment-2916 Hi Tess, You mentioned two versions of ramen stock. is there an advantage of one over the other for certain types of ramen? I think I am going to try miso ramen first. Which stock do you think would be best suited for it? Hi Tess,

You mentioned two versions of ramen stock. is there an advantage of one over the other for certain types of ramen? I think I am going to try miso ramen first. Which stock do you think would be best suited for it?

]]> By: easy miso ramen | Gourmet Traveller 88 http://1tess.wordpress.com/2008/04/26/ramen-stock/#comment-1827 easy miso ramen | Gourmet Traveller 88 Mon, 06 Apr 2009 15:03:57 +0000 http://1tess.wordpress.com/?p=492#comment-1827 [...] day, I would like to prepare the ramen stock like Tess’ one. That will be a perfect ramen. But since it was a spontaneous idea to cook [...] [...] day, I would like to prepare the ramen stock like Tess’ one. That will be a perfect ramen. But since it was a spontaneous idea to cook [...]

]]> By: Tess http://1tess.wordpress.com/2008/04/26/ramen-stock/#comment-1491 Tess Mon, 19 Jan 2009 16:45:18 +0000 http://1tess.wordpress.com/?p=492#comment-1491 Peko-P, I'm sure few would! Did you see my comment above, (on January 11th, 2009 at 12:13 pm) with links to recipes in Japanese? `I will send this article to Miwa.` Who is Miwa? regards, Tess Peko-P,
I’m sure few would!
Did you see my comment above, (on January 11th, 2009 at 12:13 pm) with links to recipes in Japanese?
`I will send this article to Miwa.`
Who is Miwa?

regards,
Tess

]]> By: Peko-P http://1tess.wordpress.com/2008/04/26/ramen-stock/#comment-1489 Peko-P Mon, 19 Jan 2009 15:08:28 +0000 http://1tess.wordpress.com/?p=492#comment-1489 Making ramen stock from scratch is hardcore! Miwa was just searching for a recipe on how to make it. I think that in Japan, with ramen shops literally everywhere, very, very few people have ever made ramen stock at home. You are a trooper! I will send this article to Miwa. Thank you! <a href="http://www.kyotofoodie.com" rel="nofollow">KyotoFoodieのPeko</a> Making ramen stock from scratch is hardcore! Miwa was just searching for a recipe on how to make it. I think that in Japan, with ramen shops literally everywhere, very, very few people have ever made ramen stock at home.

You are a trooper!

I will send this article to Miwa.

Thank you!

KyotoFoodieのPeko

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