I never really did the whole college ramen cuisine thing. Not because I didn't eat easy, packaged food, I did. I was just way too weight concerned (with incorrect nutritional knowledge) that I wouldn't make a habit of a whole meal out of carbs (still a good habit not to do). I missed the boat on the ramen train, admittedly, I'm a little sad about it. Recently, we took a weekend trip into DC. We went to the United States Botanical Gardens, The National Museum of the American Indian, did a lot of walking around, visiting memorials, flea market, Sigur rós show, ate at a great Indian restaurant, crêperie, and an El Salvadorian pupusaria. Although I have this image stuck in my head from a magazine about DC's 100 best restaurants. One of them being a restaurant that sold traditional Japanese ramen. Oh my stars it looked good. Ty glanced at it and responded, "I want that." Yes Ty, so do we all.
This is my version of traditional Japanese ramen that is not so traditional. Traditional ramen varies in the type of broth, a fish broth, pork broth, soy sauce broth, or miso broth. There are some borrowed flavors from pho broth here, but also I combined the soy sauce and miso style broths into one. I also took my hand at making homemade noodles. They were very good and easy to make even though I do not have a pasta machine. Feel free to buy regular ramen noodles too!
Recipe (Makes 4 bowls)
Veggie broth - Great time to use your own if you have, you want it tasty.
Lemon grass - two stalks, sliced
Star Anise - 3
Tofu - 1/2 brick sliced into squares
Kale - 1 bunch torn off the stem into pieces
Crimini mushrooms - 5 or 6 sliced mushrooms
Radish - 3 radishes slivered
Green onions - 2 or 3 slivered
Garlic - 3 cloves
Eggs - 2 soft boiled (5 minuets)
Sesame oil - 3TB
Mirin - 1TB
Yellow miso - 1TB
Soy sauce - 2TB
Rice vinegar - 1TB + 1tsp
Sriracha - to top
For the Noodles
All Purpose Flour - 1 Cup
Egg yolk - 1
Baking soda - 1tsp
Salt - 1/2tsp
Water - 1/4 cup + a few TB
Make the noodles. Mix together the flour, salt, & baking soda in a bowl. Make a well in the center and egg in the egg yolk. Pour in 1/4cup of water in the well. Using your fingers mash up the egg yolk with the water and stir into a slurry, slowly incorporating the flour. Adding in another tablespoon at a time until all the dough sticks together but before it sticks on your hands. Knead the dough with your hands for several minutes. If it gets too sticky, sprinkle in a little extra flour. Let the dough rest in the bowl for 30 minutes at least but an hour would be better. Go on with the rest of the meal. When the dough is done roll out the dough into a long rectangle as thin as you can get it. Lightly flour the rectangle and fold it in half, hotdog style. Take a very sharp knife and slice into very thin noodles, mine were about 1/8" thick. Unfold the thin noodles and lay out flat to dry for a bit.
Heat up the veggie broth with the lemongrass and star anise and let it simmer/ low-boil for 30 minutes at least. While the broth is simmering, prepare the rest. Heat up 2TB of sesame oil in a large skillet on high heat and then toss in the tofu. Toss and flip for 5 minutes or so until they turn golden. Add in 1TB of tofu and stir until combined. Dump out the tofu into a bowl and add in the last TB of oil. Add in the garlic and sliced mushrooms, cook for about five minutes until it colors a bit. Add kale (in two batches) cooking for a few minutes until wilted and all the kale can fit into the pan. Add in 1TB of mirin and stir until combined. Pour out into a bowl. Strain out the broth and place back into the pot and keep on low heat, do not let it boil at this point. Add in 1TB of soy sauce, rice vinegar, and miso. Whisk until combined. Heat up a medium salted pot of water to a low boil. Add in the noodles and the whole eggs and cook for 5 minutes after they get back up to a low boil until done. Run the eggs under cool water.
Distribute the noodles into four bowls and ladle over some broth. Top with some of the kale/mushroom mixture on one side, sliced radishes on the other, tofu cubes in the center, and then sprinkle over some scallions. Peel the hard boiled eggs and slice in half carefully, the yolk will still be runny. Place an egg half in each bowl and squeeze over some sriracha.