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Masu mixes things up with ramen

Masu Northeast is hosting a "Create Your Own" ramen event next week.

GOLDEN VALLEY, Minn. — As the temps start to fall, demand starts to rise for the famous noodle bowls at Masu Sushi and Robata's.

To celebrate the start of soup season, Masu Northeast is hosting a "Create Your Own" ramen event on Oct. 24. Diners can choose from 19 ingredients and "art direct" their own ideal ramen bowl.

Diners can reserve a spot for $15.

Masu Northeast is located at 330 East Hennepin Ave. in Minneapolis. More information can be found on their website.

Masu’s Corporate Manager Greg Mueller and Executive Chef Abbott Gould joined KARE 11 in studio to preview the event and share his recipe for ramen broth, the base for any combination of ramen bowl ingredients.

Ramen Broth

Makes: 4 Quarts

Ingredients:

2 ½ quarts Water

¼ oz Kombu Seaweed

2 ¼ oz Dried Shiitake

3 ¾ lbs Chicken Legs or Wings

1.5 lbs Pork Necks, Roasted

3 lbs Split Pigs Trotters, Roasted

1 lbs Bacon 18-20 Cut

1 bunch Scallion, Cleaned

1 Onion, Cleaned and Cut in Quarters

2 Carrots, Cleaned

Seasoning Mix Ratio Amounts May Very:

¼ Cup Mirin

1/2 Cup Soy Sauce

1 Tb Salt    

Method:

  • Roast Pork Bones until golden brown.
  • Add the Pork Necks, Bacon and Chicken & simmer for 1 to 1.5 hours.  SKIMMING OFTEN TO REMOVE FAT AND PROTEIN.  Add water to keep the bones submerged. 
  • Now turn up the heat and bring stock to a rolling boil.  Keep the broth boiling for another 6.5 to 7 hours (total cooking time 8 hrs) adding water when needed.  This will emulsify the broth with the fat and protein to make a rich, creamy stock.
  • At the last 2 hours of cooking add the Vegetables, Kombu and Shiitake Mushrooms.
  • Once the Stock is done cooking and strained add the Seasoning Mix Ratio in stages until it taste right.  The Stock may need more or less Seasoning and/or Salt depending on the Bacon and how much the Stock has reduced.  If the broth has reduced too much after straining add water until it is at least 3¾ to 4 quarts. Chill rapidly and reserve.

To Serve:

Bring desired about to broth to boil. Pour over prepared ramen noodles and top with desired ingredients, such as clams, cooked braised beef, or shredded pork, sliced, braised bacon, poached egg, sliced scallions, shiitake, kimchee or kombu.