I planned to go out and try a new “hip” ramen spot with a friend to remember Abraham Lincoln’s birthday. Well us old guys could not bother waiting an hour for a bowl, so we ended up across the way at Tofu Village for Korean which was delicious.
I still had that odd craving for some ramen today but did not want to leave the house. I waited an hour and a half but got some ramen, and I did not have to leave the house.
Step one make Ramen Noodles and while they rest make the dashi as below.
Squid and shiitake mushroom Dashi with Miso.
- about 3 cups of cool water.
- 4 inch piece of Kombu
- 2 dried squids
- 5-6 dried shiitake mushrooms
- Awase Miso
Put the Kombu and cold water in a pan and bring to a boil. Turn off the heat just as it comes to a boil and add the dried squid and mushrooms. Cover and let sit while you finish the Ramen Noodles.
Strain the dashi and add to a bowl with vegetables as desired. I re-heated up the stock in the microwave with the corn while I cooked the egg and the noodles. It was hot enough after a quick reheat to cook the shrimp which had been thawed and peeled in the time it took to fix the egg and noodles.
Cook one 3 minute (soft boiled) egg by adding at least to 3 cups of water in a pot and bringing to a boil for 3 minutes. Scoop the egg and place aside while you cook the noodles in the boiling water. Fresh noodles take less that a minute to cook so be careful not to over do it. Strain the noodles and peel the egg. Add everything to a bowl and top with your favorites toppings.
I used Garlic Ghee and Garlic Crisps along with slices of both the re-hydrated shiitake mushrooms and dried squid from the dashi.
enjoy.