When I think of ramen, I think of eating one million noodles and then going home to digest in front of the television. What I don’t think of is button-down yuppies drinking beer at 8:30 PM while consuming boiling-hot soup in 90 degree weather. Yet, that is what happens in DC. Anyone who can finish an entire bowl of ramen, drink three beers, and then go out to pick up women has my respect.
This recipe takes some time but results in a flavorful, dark broth. I used the classic block ramen that comes with a tiny flavor packet made from salt and anonymous animal by-product. I’m assuming there are healthier ramens at Whole Foods, but this stuff is extremely cheap and I don’t make a lot of money. Note: this soup is mushroom-heavy. If you don’t love mushrooms leave out the fresh ones and if you hate mushrooms find a different recipe.
Ingredients:
- 1/2 cup chopped onions
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1/4 cup white parts of green onions
- 4 cups vegetable broth
- 3 cups water
- 1/4 cup dehydrated mushrooms
- 1 cup sliced fresh shitake mushrooms
- Two tablespoons soy sauce
- 1 tablespoon miso per serving
- Bok choy for topping
- Eggs for topping
- Green onions for topping
- Sriracha for topping
You might notice that these onions are much larger than my usual atom-sized mince. I’m trying to better myself and my palate. After the long cook time, the onions will turn completely soft and almost sweet, even Janes will like them.
Cook the onions in oil until they get some color. The bottom of my pot collected what looks like little burnt bits, but that’s okay!
Add in some broth and stir up those brown bits from the bottom.
Dehydrated mushrooms remind me of one of my favorite books of all time, My Antonia, a great read similar in tone to this blog. These are porcinis because that’s all the store had.
Add the rest of the broth along with the water and dehydrated mushrooms. Simmer for an hour, yikes!
Forty minutes in, add the fresh mushrooms.
For the first bowl I sauteed the bok choy in sesame oil. The next day I added the bok choy as I heated up the broth on the stove, and I think it tasted even better.
The “6 Minute Egg” is one of the best parts of ramen. As the name suggests, boil the egg for six minutes. Put it in ice water before de-shelling.
I probably could have cooked it another minute.
In the same water I used to boil the egg, I cooked the ramen for three minutes.
Ladle some broth into a bowl and then vigorously stir in the miso. Make sure it dissolves completely or you could end up eating it all in one bite which will ruin the rest of the meal and your life.
Add the ramen, egg, bok choy, and top with green onions. Serve with sriracha if you’re into that.
Enjoy!
