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I made ramen (thelemmy.club)
submitted 1 day ago by to c/cooking@lemmy.world
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Finally got around to reducing my Meishan pork broth and had to sample it so I threw together a pork ramen for staff lunch at work yesterday.

The soup is just pork broth with a splash of light soy sauce and sesame oil.

The sausage is where I added the aromatics:

  • ground pork (I like half ground once and half twice)
  • 1.5% salt
  • 0.5% Sichuan peppercorn, ground
  • 0.3% brown sugar (optional)
  • 1.5% minced garlic
  • 0.7% minced ginger

If you can't stuff a sausage, frying the loose mix is a perfectly acceptable topping too.

Planning to make a spicy chicken version next time.

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[–] [S] 5 points 1 day ago (2 children)

I didn't ever try the sausage on it's own, only with the soup, noodles and other toppings but it fits perfectly as designed. We make a dumpling filling that we also sell as a sausage, this is just an incomplete version of that, as the other ingredients (aside from cabbage) are elsewhere in the dish.

Next time I'll add salt to the broth. Even without sauce it could have used a dash or two. I've been eating a ton of sausage lately and wanted a low(er) sodium meal.

We all LOVED it, multiple coworkers rate it restaurant quality. I've never made ramen from scratch before (believe it or not I've never even soft boiled an egg before!) so while I admit this is a super simple dish to make I still take it as high praise.

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