For once, last weekend, I had no obligations or work to do and didn’t know what to do with all the free time I had. So, I decided to make ramen. It wasn’t fancy and it was pretty quick.
Add two big pieces of Kombu (kelp), 4 big slices of ginger, four dried shiitake mushroom (soak them in water beforehand so they re-hydrate), handful of bonito flakes into a large pot with 4-6 cups of mushroom or chicken stock. Bring to boil and let it cook on medium heat for 30 minutes. I scoop out of all of the kelp, flakes and ginger before pouring the soup into your bowl. You can eat the mushroom and kelp if you want. Cut it and make it pretty.
While the broth is cooking, you can prepare the items that you want on top of your ramen.
For this bowl of ramen, I made butter miso corn, stir fry bok choy, poached egg, meatless crumbles (you can add meat if you want) and fish cakes.
Miso Butter Corn:
- Two cobs of fresh corn, cut the kernels off.
- 1.5-2 TBS of butter
- 1.5-2 TBS of white miso
- Stir fry all that together in a cast iron pan
- Let it cool down
Stir Fry Baby Bok Choy:
- soy sauce
- sesame oil
I like to cut my bok choy into smaller pieces and stir fry them in wok with a dash of soysauce, sesame oil and garlic
I poached two eggs and peeled them. Then I marinated them in soysauce and dashi for 30 minutes
Buy this at the Asian grocery stores, I just boiled them in water and laid it on top. There are all kinds of pretty designs at the store.
We didn’t have any meat in the house so I found some meatless crumbles in the freezer and stir fried that in our cast iron.
I am not a noodle expert but I found this fresh made ramen noodle at my local Japanese grocery store.
Assemble your ramen and eat it on a hot summer day.