Pork vs chicken ramen
I frequent a place that makes thick tonkotsu (pork based) ramen, so that is my point of reference. But I recently tried a new place that only makes chicken based broths and, for the same size bowl, I found it to be extremely filling to the point of being uncomfortably full
How is chicken broth typically made? and is there some ingredient in there that causes it to be much more filling than pork based broths?
The 2 places in question:
Best Answer
We don't know since we don't have the exact recipes, but I have a few good guesses.
Pork broth is made by boiling pork bones, so the thickness comes from the extracted collagen. Chicken broth is usually made by boiling chicken carcasses, which is mostly meat and bones. That will make a lighter broth since there's not a lot of fat.
I came across a recipe for creamy chicken paitan broth which is made with the whole chicken then blended and strained, so you end up with lots of protein in the broth which will make it heavy.
Another one uses chicken wings and that will extract a lot of fat, which will also make you feel full quickly.
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Quick Answer about "Pork vs chicken ramen"
Pork broth is made by boiling pork bones, so the thickness comes from the extracted collagen. Chicken broth is usually made by boiling chicken carcasses, which is mostly meat and bones. That will make a lighter broth since there's not a lot of fat.Is chicken or pork ramen better?
If you're looking for an exact replica of Tonkotsu ramen, you're going to be disappointed, but in many ways, this chicken ramen is better. First of all, it takes a lot less time to make. Secondly, while it may not qualify as healthy, it's certainly healthier than a broth made of pork fat.What is the best meat for ramen?
Chicken breast, pork tenderloin, or flank steak are all great candidates. I like to pick the pieces up one at a time and swish them back and forth in the hot broth until cooked while the noodles are simmering, then set the cooked meat aside and put it back on top right before serving.Is pork good in ramen?
Boneless rolled pork shoulder is the best cut of meat to use for this pork ramen, as it has the right amount of fat to ensure a flavourful silky broth with tender meat.Which type of ramen is healthiest?
Shoyu Ramen This means that there will be a lot of less fat in the broth which makes for a lighter and clearer soup base. Shoyu Ramen is definitely a lighter kind of Ramen which is nice when you're not looking for something too rich.Maruchan Creamy Chicken vs. Pork Flavor Ramen Noodle Soup 🐔🍜🐷 (Mukbang Noodle Review)
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Answer 2
Thick chicken soup are made the same way as tonkotsu but with different cooking time because thickness of the bones. Some soup make you fuller because its more viscous and or contain more fat. viscous because of gelatine and emulsified fat
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