The aroma oil is fat that has been boiling in aromatics and it is added to the soup giving the ramen that glistening finish. Its functions can vary depending on who’s preparing the bowl like accentuating the flavor or adding an aroma that just pulls the ramen together. But, its most important role is to help the soup stick to the noodles. With each slurp of a noodle, you will get more of the soup. The most simple aroma oil that has been tried and tested is the scallion ginger aroma oil. It is a simple recipe that is composed of oil, scallion, and ginger. It is very easy to make.
Scallion Ginger Aroma Oil
Do you ever wonder why there is so much oil floating on top of your ramen? Well, that’s the aroma oil. It has a couple function that can vary depending on who’s preparing the bowl like it can complement or contrast existing flavors or simply add an aroma that elevates the ramen. But, its most important function is to help the soup adhere to the noodles. With each slurp of a noodle, you will get more of the soup. The most basic aroma oil that has been tried and tested is the scallion ginger aroma oil. It is a simple recipe that is made by heating up of rendered pork fat (or vegetable oil), scallion, and ginger. You only have to cook until it is golden brown. By the end you have a very scented oil that pulls you closer to the ramen.
Scallion Ginger Aroma Oil - Tonkotsu Ramen
- 1/3 cup of pork lard or vegetable oil
- 1 small ginger knob
- 2 green onion stalk
- Prepare all the ingredients. Mince the ginger and slice up the green onions.
- In small pan, add the pork lard/vegetable oil and then the minced ginger and the sliced green onions. Cook on low heat until it has becomes golden brown.
- Strain it completely and let it rest. Two tsp per ramen bowl.