Molecular Gastronomy Ramen

Ingredients

This recipe differs from traditional ramen in that it uses molecular gastronomy techniques to create a unique flavor and texture profile. The broth is made using a sous-vide technique to extract maximum flavor from the ingredients, and the noodles are made using a spherification process that results in a burst of flavor with each bite. We alse have the original recipe for Ramen, so you can check it out.

• 1 lb (450g) pork belly 1 lb (450g) pork belly
• 4 cups (950ml) chicken stock 4 cups (950ml) chicken stock
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1 cup (240ml) mirin 1 cup (240ml) mirin
• 1 cup (240ml) sake 1 cup (240ml) sake
• 1 tbsp (15ml) sesame oil 1 tbsp (15ml) sesame oil
• 1 tbsp (15ml) miso paste 1 tbsp (15ml) miso paste
• 1 tbsp (15ml) ginger, grated 1 tbsp (15ml) ginger, grated
• 1 tbsp (15ml) garlic, minced 1 tbsp (15ml) garlic, minced
• 1 tbsp (15ml) brown sugar 1 tbsp (15ml) brown sugar
• 1 tsp (5ml) black pepper 1 tsp (5ml) black pepper
• 1 tsp (5ml) chili flakes 1 tsp (5ml) chili flakes
• 1 tsp (5ml) xanthan gum 1 tsp (5ml) xanthan gum
• 1 tsp (5ml) sodium alginate 1 tsp (5ml) sodium alginate
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) calcium lactate 1/2 cup (120ml) calcium lactate
• 1/4 cup (60ml) green onions, thinly sliced 1/4 cup (60ml) green onions, thinly sliced
• 1/4 cup (60ml) cilantro, chopped 1/4 cup (60ml) cilantro, chopped
• 1/4 cup (60ml) bean sprouts 1/4 cup (60ml) bean sprouts
• 1/4 cup (60ml) bamboo shoots 1/4 cup (60ml) bamboo shoots
• 1/4 cup (60ml) shiitake mushrooms, sliced 1/4 cup (60ml) shiitake mushrooms, sliced
• 4 eggs, soft-boiled 4 eggs, soft-boiled
• 1 tbsp (15ml) sesame seeds 1 tbsp (15ml) sesame seeds

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 25g (8g saturated)
• Carbohydrates: 35g (10g sugars)
• Protein: 45g
• Fiber: 3g
• Salt: 4g

Preparation

1. 1.
   Preheat sous-vide machine to 165F (74C).
2. 2.
   Season pork belly with salt and pepper and vacuum-seal in a sous-vide bag. Cook for 12 hours.
3. 3.
   In a large pot, combine chicken stock, soy sauce, mirin, sake, sesame oil, miso paste, ginger, garlic, brown sugar, black pepper, and chili flakes. Bring to a boil and simmer for 30 minutes.
4. 4.
   Strain the broth and add xanthan gum. Use an immersion blender to blend until smooth.
5. 5.
   In a bowl, mix sodium alginate and water until dissolved. In another bowl, mix calcium lactate and water until dissolved.
6. 6.
   Using a dropper, drop the broth mixture into the sodium alginate mixture, forming small spheres. Let sit for 2-3 minutes.
7. 7.
   Remove the spheres from the sodium alginate mixture and rinse in water.
8. 8.
   Cook the ramen noodles according to package instructions.
9. 9.
   In a bowl, combine the noodles, pork belly, broth spheres, green onions, cilantro, bean sprouts, bamboo shoots, shiitake mushrooms, and soft-boiled eggs.
10. 10.
    Sprinkle with sesame seeds and serve immediately.

Treat your ingredients with care...

• Pork belly — For best results, use a high-quality pork belly with a good fat-to-meat ratio.
• Sodium alginate — Make sure to dissolve the sodium alginate completely in the water to avoid clumping.
• Calcium lactate — Make sure to dissolve the calcium lactate completely in the water to avoid clumping.

Tips & Tricks

• For a vegetarian version, substitute the pork belly with tofu or mushrooms.
• For a spicier broth, increase the amount of chili flakes.
• For a creamier broth, add a splash of heavy cream.
• For a more umami flavor, add a dash of fish sauce.
• For a more authentic ramen experience, serve with chopsticks and a spoon.

Serving advice

Serve the ramen hot, garnished with sesame seeds and additional green onions and cilantro, if desired.

Presentation advice

Arrange the ingredients in the bowl in an aesthetically pleasing way, with the broth spheres scattered throughout.