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Chapter 47: Eating Tonkotsu Ramen

“Adding half a box of fresh cream will make the soup more mellow. If you have a lactose-intolerant family member, you can use lactose-free synthetic milk. I’m adding synthetic cream this time.” Gu YuMian, holding a long spoon and stirring, explained. He used to eat Ramen in his last life, but couldn’t make the same taste and color at home. He asked the manager of a Japanese restaurant before he understood this part of the process.

The milky, thick soup was boiled in the pot with a gentle fire, and sometimes a small bubble popped on the surface. The flavors of the ham and pork bone were immersed in it. The weak milk flavor further purified the fresh thick bone broth, and a small sip of it made people want to swallow their tongue. 1

The soup was almost finished at this stage. It was time to prepare the noodles and side dishes.

But Gu YuMian couldn’t help but give the three children, and the audience, a spoonful for each child to taste. The mouthful of the emulsified bone soup flowed into the throat from the lips and teeth, leaving a long aftertaste

The little fox and baby panda looked at each other, and at the same time, their eyes went round! The baby panda arched his round head into Gu YuMian’s arms and asked for another taste. The little snow leopard was still reserved. He only raised his chin and rubbed his head against Gu YuMian’s palm.

[User 1467: Aaaaah!!!!! ]

[Liang Chen Yue: WTF, so good to drink, strong and not greasy! It is too great! Aaaaaah!]

If one used such a fresh soup to cook noodles, it would be a bit outrageous!

Anyone who knows a little bit about cooking knows that noodles will puff up the soup and destroy the original taste of the soup. Most people also acquiesced that the soup and noodles didn’t need to be perfect. It was a bit outrageous to cook noodles with such fresh and mellow soup.

“Don’t worry,” Gu YuMian said, shaking his head with a smile. “It will taste better after you try the ramen.”

The three elements of Japanese Ramen were the soup base, noodles, and side dishes. Next, he would prepare the noodles and side dishes.

The way the Japanese made noodles was basically the same as that in China. Gu YuMian put high gluten flour and salt into the bowl according to the proportions he remembered. Poured hot water into the bowl several times in one hand, and then mixed in the flour with the other hand. After the flour absorbed the clean water, it could be kneaded into a dough that had a smooth surface, and then saved off to the side. 2

“Let’s cover it up with a wet towel and let it rest for a while.”

After letting it rest, Gu YuMian divided the dough into several parts and quickly rubbed one of them into strips with dexterous fingers. After the dough had become a long strip, he cut it in half and applied oil. He pressed the dough with his fingers using the strength of his abdomen. He gathered his strength from the middle of the dough to both sides and rubbed it into a finer round strip one by one.

Oil was applied to both the board and the plate on which the noodles were to be placed. After the fine round noodles were piled on the plate, a layer of oil was added. After the noodles were dried, the two ends of the surface were grasped to evenly elongate the surface, and the surface was twisted from time to time on the board.

This series of movements seemed to be a little fun. The little snow leopard lowered his eyes from Gu YuMian’s shoulder, and from time to time stretched out his claws to pull Gu YuMian’s hand. The little fox and the baby panda also kept their eyes on him. The two front paws of the little fox were clasped and he looked as if he was bowing.