Learn how to make delicious and authentic Japanese ramen using ingredients commonly used by Japanese chefs.
In Japan, noodle soup is much more than just soup. It is a popular dish and an important part of Japanese food culture.
To make delicious ramen, it is essential to master the classic Japanese fish stock, dashi, from scratch – just as Japanese chefs do.
During the course, you will learn how to make dashi from scratch. You will also be introduced to the techniques and ingredients that define Japanese noodle soup.
About the Course
Step by step, you will learn how to work with Japanese ingredients that create the unique flavours and aromas of authentic ramen. You will also gain insight into Japanese food culture and the special place noodle soup holds in Japan.
You will work with ingredients such as kombu, bonito flakes and miso paste. You will learn which noodles are best suited to different types of soup. You will also practise classic Japanese cooking techniques and learn how to prepare and cut vegetables, meat and soy products correctly.
Step by step, you will make two delicious noodle soups from scratch using dashi – one ramen and one udon noodle soup.
Read more about the Japanese noodle soup for beginners
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.