Ramen: Entirely from scratch or the $1 package of ramen? Is it worth it? | The Full Measure
Channel: The Full Measure
Date: 08/06/2020

This bowl of ramen takes 22 hours to make in a home kitchen. Fair warning. Is it worth it? Yes. Should you make it once a month. No.

We made an entire bowl of ramen completely from scratch. This includes the ramen broth, the ramen noodles, pork belly, pork shoulder, a slow poached egg and taré. The recipe is from David Chang's cookbook, "Momofuku: A Cook Book"

We also made several versions of the cheap 99 cent ramen you can get from any store on the planet. We upgraded them with rotisserie chicken, shiitake mushrooms, peanut butter and even peanut butter, a la, Roy Choi.

Which recipe is worth your time? Let's find out on The Full Measure!

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Full recipe: https://www.fullmeasureshow.com/episodes/ramen

** all the individual elements are also shown on the full recipe page above
Ingredients
 • 2 Cups Ramen Broth
 • Taré
 • 5-6 oz fresh ramen noodles
 • 2-3 slices of pork belly
 • ½ c pork shoulder
 • 2 three-by-three inch sheets of nori
 • ¼ thinly sliced scallions
 • 2 thinly slices store-bought fish cakes
 • ¼ fresh peas
 • 1 Slow Poached Egg
Method
 • Prepare all of the required ingredients, broth hot, meats cooked, eggs poached, nori and scallions sliced
 • Add the noodles to a pot of salted water. Boil for 5 minutes (6 if frozen) they should be tender but toothsome
 • Drain the noodles and place in a large ramen bowl
 • Ladle the broth into the bowl
 • Dress the bowl with both types of meat, peas, fish cake, scallions and carefully place the egg into the bowl
 • Tuck two sheets of nori into the side of the bowl, ⅓ submerged in the broth
 • Serve hot