To reduce the spice in Shin Ramyun, you can incorporate dairy or a dairy substitute and citrus, specifically using coconut milk or milk and a squeeze of lime.
Shin Ramyun is known for its flavorful, spicy broth. While many enjoy the heat, some prefer a milder experience. Fortunately, achieving a less intense spice level is straightforward and can be done with common ingredients.
Based on one method, the process involves just two main additions:
Key Ingredients to Reduce Spice
According to one approach, only two ingredients are needed:
- Coconut Milk or Milk: Dairy products contain casein, a protein that can bind to capsaicin (the compound responsible for spiciness) and help wash it away, effectively neutralizing the heat sensation. Coconut milk offers a dairy-free alternative with similar spice-reducing properties, often adding a creamy texture and subtle sweetness.
- Lime: Acidic ingredients like lime juice can cut through the richness and spiciness. The acidity can help balance the flavors and provide a refreshing counterpoint to the heat.
Simple Method for Milder Shin Ramyun
Reducing the spice using these ingredients is quite simple:
- Prepare your Shin Ramyun as usual, ensuring you add in all the seasoning packets as you normally would.
- Once the ramen is cooked and ready to serve in its spicy broth, add some coconut milk or milk to the pot or bowl. The amount can be adjusted based on your desired creaminess and spice level reduction.
- Finish by adding a healthy squeeze of lime juice. Again, adjust the amount of lime to your preference for acidity and brightness.
By combining the fat/protein from the milk/coconut milk with the acidity of the lime, you can effectively temper the heat of the Shin Ramyun broth while adding new layers of flavor and texture.
