Western Fusion Ramen

We're big fans of Tabieats, a Youtube channel that reviews Japanese food and restaurants in Japan primarily around Tokyo.  They also create some great cooking videos and Satoshi is an amazing cook.  We took one of his recipes for Shoyu Ramen and modified it to blend more with my western palate.  It turned out so well that we plan on making the broth in advance and freeze it for a quick lunch or dinner defrost.

I'm going to try a link to google docs to a print copy.  It may not work.  I'm learning. . .Link to print copy of this recipe.

Western Fusion Ramen

4 cups chicken broth (I use a powder to reconstitute a broth)

1 cup water

3/4 cup green onion, sliced

Fresh ginger, minced (About an 1 1/2" length.) Diced into small pieces, use a garlic press to smash ginger and extract some of the juice which you will also add to broth.  

3 cloves garlic, minced

1/4 cup soy sauce

1/2 tsp. red pepper flakes.

1 heaping Tbsp. miso paste

Miso is a paste made of soybeans.  I found this at my local Asian market but they often sell in large supermarkets as well.  It gives Japanese broths/soups that distinctive umami flavor.  You could make this recipe without it but it will less of a complex Asian flavor.

1 cup of chopped baby bok choy

1 10-16 oz package semi-cooked ramen noodles 

We used noodles for yakisoba that were semi-cooked and found at local chain supermarket along with tofu etc.  (I'll double-check the size of the package.)  Could also use popular ramen brand dried noodles just leave out seasoning packet.  Cook dried ramen noodles separately or "freshen" fresh noodles in boiling water for a few minutes.  See below.

For garnishing ramen 

These are according to individual taste. . . add, change or omit.

Extra green onion sliced.

Bean sprouts

Japanese cucumber -- sliced thinly 

Kamaboko, sliced thinly

Kamaboko-- Japanese Fish cake -- This is harder to find at the local supermarket.  You can use cooked, chicken. . .rotisserie chicken, tofu, shredded cooked beef. . .  

NOTE: Kamaboko is typically found in small log form, often pink/white.  It is a bit salty and has a smooth, slightly chewy texture.  It hints of a fish taste but is not pungent or fishy.  Often used as a garnish for ramen and in sushi.

Prepare the broth

In deep saucepan or soup pot, heat a Tbsp. or two of olive oil over medium high heat.  Add onion, ginger and garlic.

Lightly saute,  3/4 cup green onion, ginger with juice and minced garlic.  Stir so it doesn't burn. . . about 1 minute.  

Add chicken broth and water, soy sauce, and red pepper flakes.  Bring to gentle boil, then turn to an easy simmer.  

Using a larger soup ladle, place the heaping tablespoon of miso in the ladle.  Lower ladle into the broth so the liquid begins to fill the ladle but don't release the miso.  Using a small mixing spoon or small whisk blend the miso and the broth in the ladle to get it to dissolve.  As it dissolves, let it gradually enter the rest of the broth.  (Miso can be a bit gritty and leave a bit of a residue in the bottom of the broth, so you want to dissolve it as well as possible using this method.  

Once miso has been dissolved, let broth simmer for 7-10 minutes.

Add chopped bok choy, stir and let simmer another few minutes, depending on the size of the bok choy cuts and how crisp or tender you might wish them to be.

At the same time, before serving: Cook the ramen noodles in a separate pot of water until tender.  

To Serve:  In soup bowl/ramen bowls, ladle in broth, add desired amount of ramen and then garnish with the vegetables, etc you've already prepared and serve.