Hipster Ramen

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
Squid and shiitake mushroom dashi with 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.