The World's Most Relaxing Soup (1 Viewer)

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Cream Of Xanax

 

[5-ish Finkle]

My brother just told me, he puts egg in Ramen. Please unpack. Ramen is good.

Flavored eggs

It's basically just a hard boiled egg marinated in mirin, soy sauce and....whatever else(usually spices to heat it up), depending on the flavor you're going for. I've had it with miso eggs too, which are also quite tasty.

I've been to some "korean ramen" places that will just bring the egg raw and let you throw it in the boiling soup to cook it at the table instead.

 

[MTskibum]

We made some Tonkatsu Ramen over the last couple days. We started Friday night at 8pm and ate our dinner at 7pm Saturday. In the past we have made our noodles as well, however this time we bought some refrigerated ramen noodles from a Japanese grocery store in Houston.

We also made 3 different tare's, which provide the flavoring and made the eggs. The cooking of those is not pictured.

First, second, and third cleaning in order. You have to boil the bones for 5 minutes, then you take the bones out and scrub them clean and clean the pot. This is an important process in making the broth.

https://imgur.com/BoCA2cA

https://imgur.com/wWoU3W1

https://imgur.com/4lOGkXe

Ready to start cooking:

https://imgur.com/48M56yb

1 Hour of cooking, you can see broth is water with very little color.

https://imgur.com/FWHkZVJ

5 Hours of cooking, you can see that it is still watery after this amount of time.

https://imgur.com/eX6wn69

19 Hours of cooking:

https://imgur.com/rq3hoDY

Pork Belly:

https://imgur.com/z7dmqnE

Clean Broth:

https://imgur.com/CX8KYjP

Finished Soup:

https://imgur.com/nyz2mJg

https://imgur.com/kos46Mr

 

[Man of Constant Sorrow]

Flavored eggs

It's basically just a hard boiled egg marinated in mirin, soy sauce and....whatever else(usually spices to heat it up), depending on the flavor you're going for. I've had it with miso eggs too, which are also quite tasty.

I've been to some "korean ramen" places that will just bring the egg raw and let you throw it in the boiling soup to cook it at the table instead.

Nice. I'm gonna delve into this. Looks like a good foundation for a low carb diet.

 

[5-ish Finkle]

Nice. I'm gonna delve into this. Looks like a good foundation for a low carb diet.

Ummm....noodles are pretty much 1000% carb, mijo.  Unless you were talking about just using the flavored eggs as the building block for your sustenance.  In which case, you'd be right, buuut....take cover KY, there's gonna be some major methane fronts on the horizon.

 

[Man of Constant Sorrow]

Ummm....noodles are pretty much 1000% carb, mijo.

"1000%" - and you mock'n me?!?!

Unless you were talking about just using the flavored eggs as the building block for your sustenance.

Yep. Well, as a primary block for protein and acceptable fat content that goes well with many things.

In which case, you'd be right, buuut....take cover KY, there's gonna be some major methane fronts on the horizon.

Good observation, but - as an avid environmentalist, I have designed and built a methane capture and reuse system in my home. I am hoping that this diet modification will allow me to go off the public electrical grid.

The only problem so far ... my butt plugs are kinda uncomfortable. I am looking for product testers to improve this, if anyone is interested.

Will update on my progress ltr.

 

[5-ish Finkle]

We made some Tonkatsu Ramen over the last couple days.

How do you get those freaking medium-boiled eggs peeled to marinate without breaking through the white of the damn things?  I always manage to eff that up, so just hard-boil mine.

I have been trying to dial in my own broth the last 5-6 months, but nothing so involved as what you did here.  I should just get the freaking stockpot and go for it.  19 hours with the gas running sounds like something my wife will have a cow over, though.    Wonder if doing it in a slow-cooker changes up the end result too much?

What did you put in the tares, out of curiosity?

 

[MTskibum]

How do you get those freaking medium-boiled eggs peeled to marinate without breaking through the white of the damn things?  I always manage to eff that up, so just hard-boil mine.

I have been trying to dial in my own broth the last 5-6 months, but nothing so involved as what you did here.  I should just get the freaking stockpot and go for it.  19 hours with the gas running sounds like something my wife will have a cow over, though.    Wonder if doing it in a slow-cooker changes up the end result too much?

What did you put in the tares, out of curiosity?

I will write it all up tonight or tomorrow.

 

[MTskibum]

How do you get those freaking medium-boiled eggs peeled to marinate without breaking through the white of the damn things?  I always manage to eff that up, so just hard-boil mine.

I have been trying to dial in my own broth the last 5-6 months, but nothing so involved as what you did here.  I should just get the freaking stockpot and go for it.  19 hours with the gas running sounds like something my wife will have a cow over, though.    Wonder if doing it in a slow-cooker changes up the end result too much?

What did you put in the tares, out of curiosity?

Do you put your eggs in ice water as soon as you pull them out of the water? We do that and peel them right away and have never had an issue peeling them.

Will a slow cooker be able to bring it to a rapid boil? I have never used a slow cooker to make a broth before.

You might be able to clean the bones in a stock pot, then transfer to a slow cooker if it can boil the liquid, you need a rapid boil to pull the gelatin out of the bones, a slow boil will produce a different consistency.

We cooked this for 8 people for the first night, and then 4 of us will have leftovers again on new years eve. It is not much more work to cook a large batch compared to a small batch, so you might as well make a lot at once. It also freezes really well, you might as well create as much broth as possible at once.

Below is the tare i prefer.

1/2 cup Koikuchi (Japanese dark soy sauce)
1/2 cup low sodium soy sauce
1/2 cup mirin
2-5? teaspoons of better than bouillon chicken paste
1/2 cup of sake
1 teaspoon rice wine vinegar
1-4 inches of fresh ginger peeled/smashed(personal preference)
few scallions cut up
few cloves of garlic smashed

simmer 30 minutes to an hour until it reduces the appropriate amount.

Tare that my wife and mother-in-law prefers.

1/2 cup water
3/4 cup sake
1/4 cup mirin
3 cloves crushed garlic
5 gram bonito flakes
3/4 cup dried anchovies
1 tablespoon sugar
1 1/2 Tablespoon salt
1 1/2 Tablespoon MSG
4 teaspoon ground sh.itake (The mushroom was disallowed by the filter)

Fry anchovies in sesame oil for 30s to a minute

Add remaining ingredients starting with the liquid ingredients

Simmer for an hour

strain out the solids

 

[5-ish Finkle]

Awesome! Thank you.

After you get that made up, how long do you allow your eggs to marinate?

Do you put your eggs in ice water as soon as you pull them out of the water? We do that and peel them right away and have never had an issue peeling them.

I do. Still always manage to puncture the white.

You might be able to clean the bones in a stock pot, then transfer to a slow cooker if it can boil the liquid, you need a rapid boil to pull the gelatin out of the bones, a slow boil will produce a different consistency.

That's not a bad idea. I may make the attempt.

 

[Mr. Ected]

Two of my favorites.

clam chowder

Great soup. Has to be New England Clam Chowder (white, cream-based). Great recipe below.

Spoiler

Clam Chowder
Originally from Wegmans

Ingredients

1/4 lb bacon, chopped (I usually cut each slice into 8-10 pieces)
4 tbsp (1/2 stick) Salted Butter
1 c. diced celery 
1 c. diced onions
1/2 lb. Leeks (1/2 in dice) It ends up being 2-3 cups.
3 cloves Garlic, minced (more or less)
1/4 cup all-purpose flour
4 bottles (8 oz each) Clam Juice
4 cups heavy cream (I usually use even amounts heavy cream and 1/2 and 1/2)
2 lbs.  White Potatoes, peeled, 1/2-inch dice (4 cups) - bite sized
Clams (~1 lb) chopped (I use 3 cans)
2 tbsp chopped Italian Parsley
1 tbsp chopped Thyme
~1 tsp hot pepper sauce (e.g. Frank's RedHot Sauce, Tabasco)
Salt and pepper to taste

Instructions

Add bacon to stockpot on MEDIUM. Cook 2-3 min, until bacon is crispy. Drain most of the bacon fat. Add butter, onion, celery, leeks and garlic; stir. Cook about 5 min, until soft but not browned.

Add flour; stirring until completely blended. Cook, stirring and scraping bottom of pan every 30 seconds, about 2 min.

Whisk in clam juice and cream. Add potatoes. Increase heat to MEDIUM-HIGH. Cook, stirring occasionally, about 10 min, until it comes to a boil.

Reduce heat to MEDIUM-LOW. Simmer 10-15 min, stirring occasionally, until potatoes are fork-tender.

Add clams, herbs, and pepper sauce; season to taste with salt and pepper. Cook ~10 minutes until warmed through.

French onion with a cheesy crouton

I don't agree with eating French Onion Soup being too much work. The extra work is part of what makes it delicious; because it is sooo hot from just being taken out of the oven (for browning cheese), the time and effort makes it relaxing and more delicious. 

 

[Terminalxylem]

I don't usually love it, but miso soup is a godsend after long days hiking/climbing at altitude.

High fan of lobster bisque. Any bisque really. Though it sounds horrific, I once had a cold asparagus bisque that was phenomenal.

 

[MTskibum]

Made some homemade Italian wedding soup today, It was extremely good and worth bragging about. All of the herbs were fresh grown, not a single herb was dried. Even the breadcrumbs, chicken broth, and veggie broth, etc all made from scratch. I used a wagyu beef/organic pork mixture for the meatballs.

The one exception was the Orza pasta, that was store-bought. Even I have my limits.

It took 8+ hours of cooking and was worth it. It was the first time i have ever eaten Italian wedding soup. I will cook again, but it is a once a year recipe with how in depth it was.  Good soups are extremely easy. You get so much error factor,. neither ingredient quantities nor cooking times need to be exact, just plan on a long amount of time.

I wish i lived in an area of the country where i could try a few different variations at restaurants, however Houston is not it.