Ramen (aka noodle bowl) (aka staff meal) = broth + noodles + meat + toppings and garnishes.
Simple yet complex all at the same time. When making Ramen, the possibilities are endless. Change the meat. Change the veg. Change the seasoning. Whatever! Make it your own.
2 L plain pork stock (if you don’t have pork double up on chicken)
2 L plain white chicken stock
2 grilled apples, sliced thick, well charred
2 grilled onions, sliced thick, well charred
3 oz grilled scallions, same as above
2.5 oz sliced ginger
2 oz peeled garlic
1 inch stalk of lemon grass
pinch Szechuan peppercorns
80g dried shIitake mushrooms
Simmer for 45 min on low. Strain broth (save mushrooms).
Add tbsp dark soy sauce (or so – do this to taste)
1 tsp sambal chilli paste (or so – do this to taste)
Pickled Shitakes (garnish for the soup or just a snack)
Rinse well once removed from broth. Remove stems.
2 tbsp sesame oil
1 oz garlic, thinly sliced
1 oz ginger, julienne
2.5 oz scallions, slice (whites only)
1 tbsp minced lemon grass
2L plain rice vinegar
1 cup mirin
1 cup soy sauce
1 tbsp sambal chilli paste
Bring to a boil and pour over mushrooms. Allow to cool in brine overnight.
Noodles: We use rice noodles, but feel free to use any asian style noodle you like. Cook accordingly and portion in to your soup bowls.
Meat: We usually use pulled pork shoulder, sometimes pork belly, but that is another recipe (not included). We also sometimes use chicken, bison or elk. Feel free to substitute any cooked meats that you like. The best thing about this noodle bowl is that there are no real rules. Use whatever meat or vegetables you like. The most important part is that you make it delicious – not that you make it exact!
Garnish: Finely julienne your choice of vegetable.
We use: sui choy, red onions, marinated tofu, cilantro, carrot, bean sprouts, green onion, and pickled shiitakes – sometimes even a poached egg. Once again the possibilities are endless.
Finishing: There are two schools of finishing this soup. This is where some tend to disagree. The first is simply drop everything into your broth – heat really well – pour into your bowl. The second is to garnish your bowl with your toppings and pour the hot broth over top. Both work equally well. The key to this dish is to make sure that your garnishes are top quality and your broth is not only well seasoned, but extremely hot.