Odd ramen needs more spotlight like I need another hole in the head. Around Chicago where a year ago ramen was nowhere, crafty ramen is hard to avoid. For a guy with quarts of frozen ramen broth in my chest freezer, I need to find other uses.
I had accidentally made roasted squash/shoyu ramen soup, which was pretty delicious with a beguiling flavor when all you expect is squash with maybe a little curry. With a couple turkey legs, I wondered if you could take a specific soup, a heavily seasoned, bone broth like tonkotsu with enough gelatin to outwiggle even the most lurid canned cranberry sauce, and use it as a braising medium. Hell, you can do it with stock, beer, wine, or tomatoes, so why not ramen? I used pho to braise beef years ago. And why not others like chili? Continue reading