Overview & Topics
Silky, chewy noodles in hot, deeply flavorful broth topped with items like pork belly, soft boiled eggs, mushrooms, and scallions – a good bowl of ramen is essentially a bowl of umami and is as delicious as it sounds. Learn from a CulinaryLab Chef the various styles of broths, noodles, and toppings that make this dish as diverse as it is satisfying – All of the knowledge and techniques you’ll need to make an authentic bowl of ramen at home anytime.
Topics and Techniques:
- Various ramen broths/styles: Tonkotsu, Miso, Shoyu, Shio, Tsukemen
- Regional noodle styles: Kitakata, Tokyo, Hakata
- Understanding fresh ramen noodles: how it’s made and the science of alkaline noodles
- Making a rich, flavorful meat stock/broth: Classic Pork Tonkotsu
- Making a clean, refreshing shoyu broth
- Braising (Chashu pork belly)
- Preparing a selection of ramen toppings, plating
Students of all skill levels will be able to keep up in this class. Beginners will quickly gain new skills and seasoned cooks will refine existing skills while also building new ones.
This is perfect for those who:
- Want to learn or improve a specific culinary skill.
- Enjoy cooking but don’t have time for extensive training.
- Are comfortable working independently and prefer a hands-on approach to learning.
Cancellations more than 30 days out: Class credit or refund
Cancellations 8-30 days out: Class credit
Cancellations 7 days or less: We are unable to offer a class credit for any reason
*Cancellation time periods apply to the start date of a CulinaryLab Series or Mini-Series, based on the date of the first class in the Series. Credit of refunds are unavailable 7 days prior to the first class day of a Series or Mini-Series.