RECIPE: Weeknight Ramen

Posted by Stephen Barrett on

 Serves 3-4 people | Prep time 15 mins | Cook time 30 mins

 

 Ingredients 

Broth:
  • 1 tsp Olive Oil
  • 1 tsp Sesame Oil
  • 2 Shallots Minced
  • 2 Cloves of Garlic Minced
  • 1 tsp of Ginger Minced
  • 1 tbs Soybean or Miso Paste
  • 2 tsp Maggi Seasoning or Dark Soy Sauce
  • 1 Green Onion Sliced
  • Salt and Pepper to taste
  • 10gm East Coast Wild Foods Dried Wild Mushrooms (Any variety will do)
  • (Can substitute for other dried or fresh mushrooms - oyster, cremini, porcini, shitake)
  • 946 ml Unsalted Chicken Broth
  • 2 Cups Water
Toppings (all optional):
  • 1 Carrot Shredded
  • 4 Tablespoons Kimchi
  • 1 Pack Nori Sheets
  • 1 Green Onion Sliced
  • 300gm Extra Firm Tofu cubed
  • 4 Eggs Hard Boiled
  • 1 tsp Sesame Seeds
  • 1 Chili Pepper Sliced
  • 1 tsp Chili oil or paste if wanted
  • 12-15 Shrimp Uncooked and Unshelled
  • Salt and Pepper to taste
(Additional toppings if desired – pickled asparagus or beans, bok choy, corn, or any vegetable that you like. You can also add any protein you like such as shrimp, beef, lobster, chicken, etc.)

Noodles:
  • 400gm Ramen Style Noodles*
*I prefer Millet and Brown Rice Noodles, but any will ramen noodle will work!


Instructions

  • Put pot on stove on medium heat
  • Add tsp olive oil, 1 tsp sesame oil, 2 minced shallots, 2 minced garlic clove, 1 teaspoon of minced ginger, 1 tablespoon of miso paste, and 1 sliced green onion.
  • Cook until fragrant - 2 mins.
  • Add 1 teaspoon of maggi or soy sauce, East Coast Wild Foods dried mushrooms and 946 ml of chicken broth and 2 cups of water. Simmer until ready to eat.
  • You can add more stock or water if you need more broth and season to taste.
  • Meanwhile, put 4 eggs in boiling water and cook for 8 mins. Remove from heat, rinse in cold water, peel and slice in half.
  • While cooking, Dice 1 pack of tofu
  • Heat pan on high and add 1 tablespoon of olive oil
  • Add diced tofu and fry on high heat until crispy. Season with salt and pepper.
  • In another pot boil 12 cups of salted water
  • Add noodles and cook as directed from package
  • Add uncooked shrimp to simmering broth 2 mins prior to serving

Meanwhile:
  • Grate 1 carrot
  • Slice 1 green onion
  • Open nori sheets
  • Slice chili
Once noodles cooked, broth simmering, tofu crispy, and eggs cooked:
  • Divide noodles and put in bottom of each person’s bowl
  • Add
  • Kimchi
  • Nori
  • Grated carrots
  • Crispy tofu
  • Egg
  • Green onion
  • Chili
  • Sesame Seeds
  • Chili oil/hot sauce
  • (and any additional toppings – remember that all toppings are optional)
  • Top with broth
Think of this dish as three components coming together – Broth, Noodles, Toppings

You will need:
  • 1 Oven Safe Pan
  • 3 Stovetop Pots
  • Cutting Board
  • Sharp Knife
  • Serving Bowls
  • An Appetite

 

 
Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett


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