Stay weather aware Thursday

Simple Dressed-Up Ramen Bowl

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

For the Fortified Stock:
1 cup dried shitake mushrooms
1 inch ginger root, sliced
3 to 4 cloves crushed garlic
2 carrots, chopped
½ cup onion chopped
1 ½ quarts chicken stock

For the Pickled Garnishes:
2 Thai chili peppers, seeded and thinly sliced
½ red onion, peeled and cut julienne
1 can bamboo shoots, drained well
1/4 cup rice wine vinegar

4 large eggs, soft boiled and peeled
1 pound package Ramen noodles (may substitute rice noodles)
1 bunch spring onions, chopped or thinly sliced
4 cups packed cilantro

½ lb Fresh pork bacon

½ lb Oyster mushroom

2 tablespoons Mirin (rice wine or chardonnay)
1 shot sake or sherry (optional)

1/4 cup low sodium soy sauce
In a sauce pot add mushrooms, ginger, garlic, carrots, onion, stock, and 1 quart water and bring to boil. Reduce heat to a low simmer, cover and cook 1 hour, skimming occasionally.  Strain the stock and keep warm.

For pickled garnishes, cover the chili peppers, shallots and bamboo shoots with vinegar and let stand 1 hour.

Cover eggs with water, bring to boil, cover pan and remove from heat. Let stand 10 minutes. Crack shells and let stand in cold water to loosen shells; halve the eggs.

Boil water and cook ramen 3-5 minutes so there is still a bite left to the noodles. Drain.

Add Mirin, sake or sherry and soy to broth.

Arrange all garnish around edge of the Ramen Bowl.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.