Ok, I’ll admit, making Momofuku Ramen didn’t take weeks, or days. It really only took one day. I started just before noon and we were sitting down to steaming bowls of noodles by midnight. We had some hunger-staving snacks in between. Don’t make these noodles if you’re hungry, in a hurry, or expecting to eat anytime soon. They are a time investment, but it’s a sure thing.
One thing I didn’t make were the actual ramen noodles. Next time I’ll add 2 hours to the schedule and give them a whirl. I was really impressed with the fresh ramen noodles that I bought at T&T. I was a little skeptical, but they were chewy with a great bite.
I was also concerned with the bamboo shoots. First of all, we bought the wrong kind. The recipe calls for sliced shoots, but we bought strips. Second, Mike and I don’t actually like bamboo shoots. I find their flavour off-putting, or at least I used to. Maybe it had something to do with the shoots being strips instead of slices or maybe its because of Chang’s recipe for cooking them, but the bamboo was an awesome addition to the ramen. It added textural contrast with a subtle crunch.
Once you have all your components in place, putting together the ramen bowl is super easy. Noodles, broth, pork belly, pork shoulder, nori, green onions, fish cake, bamboo shoots, poached egg, done! The verdict? Maybe it was the anticipation, but these noodles were good. Really, really good. The broth was deep and flavourful, the meats tasty and the egg rich and creamy. My stomach did the happy dance.