Lesson 1Soup basics: bone stocks from pork, chicken, fish from the sea, veggies, getting out the jelly bits, mixing smooth, and how it feels in your mouthThis bit covers the main parts of making soup: picking bones and smell-good veggies, pulling out the jelly from the bones, and keeping it clear or mixing it creamy. You'll look at pork, chicken, sea fish, and veggie stocks and adjust how it feels for each kind to suit different tastes.
Selecting and prepping bonesSimmering vs rolling boil controlCollagen extraction and gelatin setClear vs emulsified broth decisionsAdjusting body, richness, and finishLesson 2Picking and readying extras on top: chashu pork, soft-boiled eggs, bamboo shoots, spring onions, seaweed sheets, pickled bits — grilling, slow-cooking, salt-curing, and matching feelsYou'll learn to pick and prepare extras that go well with the soup and noodles. We cover chashu pork, ajitama eggs, menma bamboo, negi onions, nori seaweed, and pickles, looking at cooking ways, flavourings, different feels, and quick ways to get them ready for serving.
Selecting pork cuts for chashuAjitama marinating and donenessPreparing and seasoning menmaUsing negi, nori, and fresh herbsPickles for acidity and crunchLesson 3Noodle know-how: types of wheat flour, what kansui alkaline water does, choices for thickness, shape, feel, and how water soak and resting change themThis part looks into making noodles: picking wheat, protein and ash amounts, and how kansui changes colour, chew, and taste. You'll compare thickness, shape, and water soak to match noodles with soup types and how hot they are when served.
Flour protein, ash, and noodle structureKansui ratios and alkaline effectsThickness, curl, and broth adhesionHydration levels and bite qualityAging dough for aroma and elasticityLesson 4Smell-good oils and fats: when they burn, ways to add flavours, special oils like garlic, sesame seeds, chilli, and when to put them inHere we look at smell oils and fats, from picking base fats to watching burn points and soak temperatures. You'll make garlic, sesame, chilli, and other tasty oils, and learn when and how to add them to the bowls for best effect.
Choosing base fats for styleSmoke point and heat managementGarlic and allium oil techniquesSesame, chili, and spice infusionsTiming oil addition during serviceLesson 5Taste checking: ways to try salt, sour, fat, tasty umami, smell, and feel to make sure every bowl is the sameThis part trains your tasting with set ways to check. You'll learn to judge salt, sour, fat, umami taste, smell, and feel, then turn what you sense into exact changes for the seasoning sauce, soup, oil, and extras.
Setting up blind tasting sessionsRating salt, acid, fat, and umamiAssessing aroma and aftertasteEvaluating noodle and topping textureTurning notes into recipe adjustmentsLesson 6Parts of a ramen bowl: soup, seasoning sauce, noodles, smell oil, extras and what each doesHere you'll learn how soup, seasoning sauce, noodles, smell oil, and extras work together in the bowl. We map what each part does for taste, smell, and feel so you can spot problems and make bowls with clear, planned setup.
Functional role of broth baseHow tare defines seasoning profileNoodles as texture and flavor carrierAroma oil as final flavor driverToppings as contrast and garnishLesson 7Seasoning sauce basics: shoyu soy, shio salt, miso paste, and mixed kinds — what they're made of, strength, and balancing salt and umami tasteThis part breaks down usual seasoning sauce types, their main bits, and how strength changes saltiness and umami. You'll learn to plan, mix, and tweak shoyu, shio, miso, and mixed sauces for different soups and noodle kinds.
Core components of shoyu tareBuilding clean, bright shio tareDesigning layered miso tareHybrid tare for complex profilesManaging salinity and umami balance
