Thread by @WillRinehart

I’m throwing pickles into the late night ramen I’m making. Wish me luck.

Honestly I may have gotten a good combo.

Got it. Here’s what I did. I broke down a Black sea bass with my neighbor last weekend. We made a bunch of fumet. So I used one quart to make a ramen broth. Before putting in the fumet, I sautéd, garlic, green onions and cilantro stems. 1/x

Then I added Jalapeño and Thai chili’s. Then dark miso and soy sauce went in and then the fumet on top. Water, and after this, I dropped in a couple nori. It’s been stewing for an hour. 2/x

When I want to grab the broth, I just use a spider to make space and then ladle the liquid, that way, the rest of the liquid continues to concentrate.

The noodles were simple, a packet of old school ramen noddles were put in the spider along with some frozen peas and corn. 3/x

They all went in for 3-4 minute to cook in salted water. After this, I dropped the spider into my bowl, ladled broth on top and then threw some some hot barbacoa I made yesterday for Dia De Los Muertos. 4/x

That beef was simple, just add black vinegar instead of regular red wine for your 6 hour slow cooker recipe.

Fumet broth isn’t salty. So cut up some pickles and throw them in along with cilantro and some spinach. 5/x

I’m working on trying to balance flavors. I know I needed salt, so the pickles simplify that problem immensely. The fumet adds an incredible depth. The greens and corn are simple, the barbacoa is perfect on top. I need a 6 minute egg but I’m lazy...tomorrow. 6/x

It looks simple but it’s deep. This is the first restaurant quality ramen I’ve made. 7/x

@tahrajirari read through the thread.

Oh. There was also saffron in there somewhere. End thread. 8/8