Creamy Ramen Noodles, and all the Toppings

I usually pride myself on having a diverse cookbook collection. My sister had been asking me to make her ramen, and when she wants ramen she wants it done right. All the add-ins. The creamy broth, the runny egg, steamed bok choy, crispy beef, and you can't forget the chili crisp. (Laoganma ONLY) I went to look for a book that would have a ramen recipe and found nothing. It made me realize the gap in my cookbook library. I since have rectified this! In the mean time I did my research and compared a bunch of recipes I was reading. I sloppily type into my notes app what I did and how we all felt about it, and this was a smash hit. No leftovers, lots of broth slurps, and cozy naps afterwards.

Ramen Broth and Noodles

• Fresh Ramen noodles (your local asian grocer has them refrigerated)

1. 3 quarts of water

2. 2 sprigs of whole green onion

3. one large carrot (cut into large pieces)

4. 5 cloves of garlic

5. 1 inch piece of ginger

6. 1 TB of miso paste

7. 1 TB gochuchang

8. 1 can full fat coconut milk

Make the Broth:

• In a large stockpot, add your water, miso and gochuchang, and stir. Add all your ingredients EXCEPT coconut milk, and bring to a rolling boil.

• Turn the burner down to low, add your coconut milk and stir.

• Turn your burner up a little and add your fresh noodles.

• Cook for about 8 minutes, and using a pasta fork, serve them into your serving bowls.

• Ladel in your broth and top handsomely with all the good stuff.

Topping The Ramen:

marinade steak and eggs for about 2-3 hours

Soy-Honey Shaved Steak:

• 1 lb shaved steak

• 2 cloves garlic minced

• 2 TB dark soy sauce

• 1 TB honey

• Dash of white pepper

• 1 TB gochugaru

• 1 tsp sesame oil

  
  

  *In a very hot skillet, toss in marinaded beef. Cook about 3-4 minutes, until all pink is gone. Set aside for topping.

  
  

Ramen Eggs:

• 6 eggs

• 2.5 qt water

• splash of salt

Place eggs right into the water from the fridge and bring up to a boil. Set timer and cook for 6 minutes. Throw directly into ice water to stop the cooking process, and make it easier for you to peel the shells.

for the marinade

• 1/4 cup water

• 1/3 cup soy sauce

• 1/3 cup honey

• 2 green onions (whites only)

• 3 cloves garlic (minced)

• chopped green chile (jalepeno)

Vegetable Options:

I like to throw my root vegetables like carrots into the broth so they'll be soft by the time the noodles and broth are done.

Bok Choy is a great source of iron, and is so beautifully soft when cooked in the end process of the broth. I throw these in when the noodles have about 3 minutes left, they don’t take long to cook.

Fresh scallions. No need to explain.

Kimchi. Bright and spicy with an umami flavor.

Nori. Seaweed adds a salty crunch and unique flavor that pairs great with the creamy broth.

Napa Cabbage Shredded. Steams right into the broth.