This is my favorite recipe to make either for me or when I invite friends over, one of them said that this ramen its better than any ramen he had tried before!
The ingredients that can't be found in your local grocery store can be found online.
Ingredients:
For Garlic oil (To serve on top)
And add 1 TBSP of gochugaru or red pepper flakes plus a pinch of salt. set aside
Then start with the broth:
In a soup pot over medium heat cook the scallions (reserving some green tops to serve), and the ginger, cook for 4 minutes.
Add 2 TBSP of tomato paste and cook for 2 more minutes.
Add the shiitake mushrooms, the kombu, and 5 cups of water. Bring to boil, remove from heat, and let sit for 10 minutes. Remove the piece of kombu.
Transfer solids to blender and puree. Transfer back to the pot and simmer, add 3 TBSP of butter, and stir 1 TBSP of soy sauce, and 2 TSP of salt.
Bring a large pot of water to a boil add the bok choy or broccoli and cook for 2 minutes. Transfer to a plate. Add the ramen or pasta to the boiling water and cook according to the package instructions.
to serve use a big bowl, add some of the broth, the ramen or pasta, and the toppings of your choice.
In this case I used scallion green tops, cilantro, seaweed, broccoli, Jammy egg, and the garlic oil for the toppings.
The ingredients that can't be found in your local grocery store can be found online.
Ingredients:
For Garlic oil (To serve on top)
- 4 chopped garlic gloves
- 1/4 cup+ 2 TBSP Vegetable oil
- 1 TBSP sesame seeds
- 1 TBSP gochugaru (Korean red pepper powder) or 1 1/2 TSP crushed red peppers flakes.
- Salt
- 4 scallions chopped
- 2" piece ginger thinly sliced
- 2 TBSP tomato paste
- 8 dried or fresh chopped shiitake mushrooms
- 4x3" dried kombu
- 5 cups water
- 3 TBSP butter
- 1 TBSP soy sauce
- 2 TSP SALT
- 4 bok choy or 4 broccoli florets
- 2 portions of ramen or pasta
- To serve: toppings are optional, some choices are: Cilantro, scallion tops, jammy egg, Chinese roots, corn, nori, seaweed, garlic oil, etc.
- Instructions:
And add 1 TBSP of gochugaru or red pepper flakes plus a pinch of salt. set aside
Then start with the broth:
In a soup pot over medium heat cook the scallions (reserving some green tops to serve), and the ginger, cook for 4 minutes.
Add 2 TBSP of tomato paste and cook for 2 more minutes.
Add the shiitake mushrooms, the kombu, and 5 cups of water. Bring to boil, remove from heat, and let sit for 10 minutes. Remove the piece of kombu.
Transfer solids to blender and puree. Transfer back to the pot and simmer, add 3 TBSP of butter, and stir 1 TBSP of soy sauce, and 2 TSP of salt.
Bring a large pot of water to a boil add the bok choy or broccoli and cook for 2 minutes. Transfer to a plate. Add the ramen or pasta to the boiling water and cook according to the package instructions.
to serve use a big bowl, add some of the broth, the ramen or pasta, and the toppings of your choice.
In this case I used scallion green tops, cilantro, seaweed, broccoli, Jammy egg, and the garlic oil for the toppings.
