World-Class Ramen With Walmart Ingredients
About this recipe
This World-Class Ramen recipe proves you don't need fancy ingredients to create a delicious bowl of ramen at home. Using budget-friendly items from Walmart, you can make a rich, flavorful broth that rivals what you'd find in a restaurant.
The key to this ramen is the chintan broth, a clear, delicate meat-based soup made from pork and chicken. With careful attention to the cooking process, you can extract maximum flavor without compromising clarity.
Ingredient notes
- Use filtered spring water for the broth to enhance flavor; tap water can mute the taste.
- Bacon is optional but adds a smoky umami flavor to the broth, mimicking katsuobushi.
Tips from Jason Farmer’s video
- Blanching the bones and chicken helps remove impurities and ensures a clear broth.
- Monitor the broth temperature closely; aim for around 190°F to avoid cloudiness.
- Add ingredients in stages to maximize flavor extraction: start with pork, then chicken, and finally aromatics.
Good to know
- How long does it take to make this ramen?
- The total time to make this ramen is 6 hours and 30 minutes.
- What is the purpose of blanching the bones and chicken?
- Blanching helps remove impurities and myoglobin, which can affect the broth's color and taste.
- Can I use tap water instead of filtered spring water?
- Yes, but filtered spring water is recommended for a fresher and brighter flavor in the broth.
- What can I use instead of bacon for umami flavor?
- If you can't find bacon, you might try adding other umami-rich ingredients, but the recipe specifically suggests bacon as a substitute for katsuobushi.
No life story here — the video and the recipe are the whole point. All credit to Jason Farmer: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Blanch the pork neck bones in boiling tap water for 10 minutes, skimming off any scum that rises to the top. Strain and rinse under cold water.
- 2
Blanch the chicken wings and feet in boiling tap water for 5 minutes, skimming off any scum. Strain and rinse under cold water. Tear each wing at the joint and clip the nails from the chicken feet.
- 3
Place the blanched pork bones in a large pot and fill it with 6 liters of filtered spring water. Bring to around 190°F and simmer for 2 hours, skimming any scum that rises to the surface.
- 4
After 2 hours, add the chicken wings and feet to the pot and bring back to 190°F. Simmer for an additional 3 hours, continuing to skim any scum.
- 5
Prepare the aromatics: roughly chop the onion, carrot, and mushrooms, trim the scallions, and slice the garlic and ginger. Optionally, chop the bacon.
- 6
After 3 hours, add the aromatics and bacon to the pot. Bring back to temperature and simmer for 1 hour.
- 7
After 6 hours total, strain the broth through a fine mesh strainer or cheesecloth. Cool the broth quickly in an ice bath and transfer to a storage container. Refrigerate overnight.
- 8
The next day, scrape off the layer of fat that has solidified on top of the broth. This indicates a well-extracted broth.
- 9
To season the broth, prepare a shoyu tare using soy sauce and other flavorings as desired.
Heads up — we had to guess a little:
- The quantity of bacon is inferred as optional for added umami flavor.
Credit where it’s due: this recipe was transcribed from Jason Farmer’s original video on YouTube. Follow them there — it’s their dish.
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