Can I skip the smoked paprika or liquid smoke?

Smoked paprika and liquid smoke are essential for that smoky depth. If you skip them, you'll lose the core flavor profile. Consider alternatives like smoked salt or chipotle powder, but they won't be quite the same.

Can I use a different kind of broth?

Absolutely! Feel free to swap in chicken or veggie broth. You could also use a combination of mushroom and vegetable broth for a more complex flavor, its all about what you love. I've even tried using leftover roasted chicken broth and its absolutely incredible.

What toppings go well with this ramen?

Definitely! A soft boiled egg (Ajitama) is practically mandatory. Chashu pork, scallions, nori seaweed, menma (fermented bamboo shoots) or chili oil all work wonders. Honestly, I sometimes just raid my fridge and throw on whatever looks good!

How do I store leftovers?

You can store leftover broth in an airtight container in the refrigerator for up to 3 days. The noodles are best consumed immediately; they tend to get soggy. I actually prefer to store the broth and noodles separately and combine them when reheating.

Can I freeze this ramen?

I wouldn't recommend freezing the noodles. They can become mushy. The broth freezes well, though! Just make sure to cool it completely before freezing and use a freezer-safe container. Freezing it in portion sizes will save you so much time in the future.

How can I make it spicier?

Absolutely! Feel free to customize the heat. Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the broth. A swirl of chili oil at the end is also a fantastic way to amp up the spice. Remember to taste as you go and adjust to your liking!

Have you ever craved a ramen that punches you in the face with flavor? Not just any flavor, but a deep, smoky richness that lingers long after the last slurp? Well, get ready, because Smoky Shadow Ramen Fury is here to deliver. This isn't your instant noodle college fare; we're talking about a complex, multi-layered culinary experience. A symphony of umami, smoke, and pure ramen bliss. It's kinda funny, my friend Jen always makes this when she feels down, says it's like a hug in a bowl or something. Personally, I think it's just super tasty, but hey, whatever floats your boat, right?

The secret? A long-simmered pork bone broth infused with smoked paprika and a whisper of liquid smoke. Coupled with a carefully crafted tare (flavor base) and aromatic oil, every spoonful is an explosion of flavor. And let's not forget the toppings! From succulent chashu pork to perfectly soft-boiled eggs, each addition elevates this ramen to a whole new level. Plus, lets be honest, the egg looks cool.

Smoky Shadow Ramen Fury

Name: Smoky Shadow Ramen Fury
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 1
Cuisine: Fusion-Cuisine
Ingredients: 2 lbs Pork bones; 1 lb Chicken feet (optional); 3 quarts Water; 4 inches Kombu (dried kelp); 4 Dried shiitake mushrooms; 1/4 cup Soy sauce; 2 tbsp Mirin (sweet rice wine); 2 tbsp Sake (rice wine); 1 tbsp Brown sugar; 1 tbsp Sesame oil; 2 cloves Garlic, minced; 1 tsp Ginger, minced; 1 tsp Smoked paprika; 1/2 tsp Liquid smoke; 4 oz Ramen noodles

Dive into the depths of flavor with Smoky Shadow Ramen Fury, a rich and complex ramen featuring a long-simmered pork bone broth, smoked paprika, and a medley of umami-packed toppings for a truly unforgettable culinary experience.

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 30 minutes

Cook Time: 240 minutes

Total Time: 270 minutes

📖 Instructions

First, lets make the Tare (flavor base): In a bowl, combine the soy sauce, mirin, sake, and brown sugar. Stir until the sugar dissolves. Set aside.
Next, prepare the Aromatic Oil: In a small pan, heat the sesame oil over medium heat. Add the minced garlic and ginger. Cook until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic; it will turn bitter. Remove from heat and set aside.
Now for the Smoky Broth: Heat a large pot or Dutch oven over medium-high heat. Add the pork bones and chicken feet (if using). Sear them until browned on all sides, about 8-10 minutes. This adds depth of flavor to the broth. Remove the bones and set aside.
Add the vegetable scraps (onion, carrot, celery) to the pot and cook until softened and slightly caramelized, about 5-7 minutes. These will add sweetness and complexity to the broth.
Return the pork bones and chicken feet (if using) to the pot. Add the water. Bring to a boil, then reduce heat and simmer gently for at least 4 hours, or up to 8 hours for a richer flavor. Skim off any scum that rises to the surface during the first hour of simmering. This is crucial for a clear broth.
During the last hour of simmering, add the kombu and dried shiitake mushrooms. These will impart umami to the broth. Remove the kombu after 30 minutes to prevent the broth from becoming bitter.
Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids. Season the broth with smoked paprika and liquid smoke to taste. This is where the 'smoky' in Smoky Shadow Ramen Fury comes from!
Prepare the Noodles: Cook the ramen noodles according to package directions. Drain well.
Assemble the Ramen: In each serving bowl, add a portion of the tare, followed by the aromatic oil. Ladle hot broth over the tare and oil. Add the cooked noodles.
Top with your favorite toppings: such as sliced chashu pork, a soft-boiled egg (ajitama), scallions, nori seaweed, and menma (fermented bamboo shoots). A drizzle of chili oil is optional for a spicy kick.
Serve immediately and enjoy your own bowl of Smoky Shadow Ramen Fury!

📝 Notes

For a richer broth, use a combination of pork bones and chicken carcasses.
Adjust the amount of liquid smoke to your preference.
Feel free to experiment with different toppings, such as chashu pork, soft-boiled egg (ajitama), scallions, nori seaweed, and menma (fermented bamboo shoots).