Tag: ramen recipe

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Pork sausage Ramen with collard greens

ramen
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So I have been loving the “Momofuku” cookbook, but not having a brigade of cooks available to perform some of the tasks necessary, not to mention the time it takes to prep, and a two and a half year old, tiny tyrant ransacking the joint some recipes are not always plausible for the home cook although not impossible, maybe when my kids are in college in 15 years…haha! The book is totally inspiring though and I love his unique techniques, storytelling, and of course obsession with ramen. This week I have teamed up with Papa George’s sausage to create some recipes with this fabulous product. The sausage is 55% less fat then conventional sausage and upon tasting them and cooking with them realized that they have all the flavor without the grease! Ramen is on my mind of late and David Chang’s ramen broth has bacon, so I figured why not turn it on its head and use sausage to make a “quick” weeknight version? Collards are often used as well so I stuck to that but I just boiled them with my stock instead of doing a separate preparation. It ended up great and it was done in an hour!

You will need:
12 oz roll Papa George’s regular variety
1 inch knob fresh ginger cut in half
4 shitake mushrooms
1 bunch scallions
2 quarts chicken stock
1/4 cup mirin
2 Tablespoons soy sauce
2 teaspoons sugar
1 bunch of collard greens, stripped off of stems and coarsely chopped
In a large saucepan or stock pot place crumbled sausage over medium heat, when the sausage begins to render add ginger, and white parts of scallions (save the green part for topping bowls), add shitake, add collards, when wilted and shrunken in size, add stock. Bring to boil, reduce to medium, add soy sauce, mirin, and sugar. Simmer. Skim any oil off the top.
Noodles:
4 portions Ramen noodles, I used a fresh variety from my local Asian market, but you can you those dried ones as well.
Boil as per directions on package, this all depends on what you end up using, fresh cook fast mine were done in about 1 minute.
Toppings:
1 cup of corn, use frozen, canned, or if its in season fresh!
1 cup bamboo shoots, if you can’t get the fresh one’s canned work fine.
Green parts of scallions sliced
4 soft boiled eggs or fried eggs are good as well, your choice.
sesame seeds
Assembly:
Divide noodles up evenly into four bowls, fish out your mushrooms and remove stems, and slice, place in bowl, add corn to each bowl, fish ginger out of broth and discard. Using tongs or chopsticks remove some of the collards and mushrooms(remove woody stem)slice, place on bowls, do the same with sausage using a slotted spoon, add broth, sliced scallions, eggs, bamboo shoots and a bit of sesame seeds or ramen pepper. Enjoy! A whole new way to get your sausage and eggs!

ramen2
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Vegan miso ramen with brown rice + buckwheat noodles and mushrooms

veganramenWell, already on day five of doing my plant based cleanse and I feel really good and am down 4lbs! The one problem I have is that after reading “Eat to live” I found the recipes pretty blah….of course I like to expand on the basics and trying to feed my family the same thing I eat, I had to innovate. So today’s recipe is based on things my fam already loves, while sticking to Dr. Furhman’s advice. I went to the Vietnamese market by my house and found all kinds of great stuff! If you do your homework, you can find amazing and healthy Eastern products on the cheap. Asian cookery is a good one to look on when one is pondering a vegan lifestyle, as they don’t really eat any dairy, and they seem to have vegetarian products really dialed. Like in the China study, eating plant based is necessity in some regions, and a side effect is great health plus Asian cultures been doing it a lot longer than Western diet experts were preaching it, that is for sure. Plus going to the Asian market is fun, the kids love it, and it’s almost like travelling to another place, depending on how deep routed the community is, that your store is located, mine happens to be awesome, like “I don’t know what this is” awesome. Try it and this, I think you’ll like em!
You will need
1 package or four bundles buckwheat noodles, mine had brown rice added, never had em’ thought I’d try them. If you aren’t familiar with these noodles google it, they are loaded with health benefits.
4 Tbsp. Miso paste, I used Japanese Nagano, and it is a blend of both white and red.
8 cups of water
1 Tbsp. Soy sauce
4 large shitake mushroom
½ lb. firm tofu, sliced
1 bunch enoki mushrooms, if you can’t find these use a different variety, these are just super cool, and can be added on top without cooking
4 green onions, sliced thin
1 cup shelled edamame, I get mine at Trader Joe’s already cooked and shelled.
Optional stuff: Sesame seed, nori, carrots shredded, or use anything you like to add on top. All my toppings were vegan of course.
broth
Method:
First things first, I did not use dashi stock which is traditional in miso soup, it’s totally delish, but it contains bonito, which is dried tuna flakes, so I left it out to maintain vegan status. I first cooked my noodles in boiling water for 5 minutes, rinsed with cold water and set aside. Next, in a medium pot, I put my water with the soy, shitake mushrooms, and white parts of onions, bring to a boil reduce to medium, add tofu and cook 10 minutes. After researching I learned that miso should never be boiled, it will reduce its nutritional power, I never knew this, so make sure if you have anything that needs to be boiled to add that first. Add your miso, making sure that it all gets dissolved. In four bowls, divide noodles evenly, take mushrooms out of broth and slice, add those to bowls, add tofu, and other toppings of choice, with a bit of prep this is an incredible meal, which can be done in 30 minutes or less! Domo arigato Mr. roboto!