lvxferre , 7 months ago

It isn’t exactly what you’re asking for, but here’s how I prepare those instant lamen packages when I don’t have frozen broth:

• brown the meat in the pot that I’m going to use with the lamen. Reserve.
• add ginger, sesame seeds, and brown sugar to the pot. Let them caramelise a bit, and add the rest of the seasoning (garlic, soy sauce, pepper sauce, MSG, etc). Then water.
• add vegs and let them cook. Aside cook the noodles and probably boil some eggs.
• assemble everything.

So the “broth” is mostly the juice of the vegs and meat, soy sauce, vinegar and condiments. It isn’t exactly flavourful, but good enough.

If I had to improve it I’d probably use a chicken bouillon (for any land meat) or powdered dashi (for fish lamen). And perhaps half of a package of flavourless gelatine, for texture. (Some people might use miso instead. My body does not handle it well so I don’t even have it, but it’s an option for you.)

Sometimes I also add half a sheet of nori, as kombu is hard to find where I live. Taste-wise it’s good, but be aware that you’ll get some “nori fragments” at the bottom, I don’t mind but the texture isn’t exactly great.