リディアと一緒に料理：継続中の料理/ベーキングクラス

On April 2 and 3, we will be making Ramen. 

I’m including a recipe for making soft boiled eggs with this if you’d like to include it. It is optional and we will not do it in class. 

If you can’t get miso, see the note at the end. 

Equipment List

Large pot (for the broth)

Medium pot (for cooking the noodles)

Strainer or colander

Cutting board

Knife

Ladle

Whisk

Soup bowls

Small bowl (for toppings)

Spoon or tongs (for serving noodles)

 

Ramen 

Ingredients:

For the Broth:

8 cups chicken broth (or vegetable broth for vegetarian/vegan option)

4 cups water

4 tablespoons soy sauce

2 tablespoons miso paste (white or red)

2 tablespoons sesame oil

1 tablespoon rice vinegar

2 tablespoons fresh ginger, minced

3 cloves garlic, minced

2 teaspoons sugar

1 tablespoon chili paste (optional, for spice)

1 teaspoon ground black pepper

For the Noodles:

2 pounds fresh or dried ramen noodles

Toppings (optional but recommended):

4 boiled eggs (soft-boiled, peeled, and halved)

2 cups sliced mushrooms (shiitake, button, or cremini)

2 cups spinach or bok choy

1-2 green onions, sliced

1 tablespoon sesame seeds

1 tablespoon nori (seaweed), shredded (optional)

1/2 cup corn kernels (optional)

1/2 cup bamboo shoots (optional)

Instructions:

Prepare the Broth:

In a large pot, combine the chicken or vegetable broth with 4 cups of water. Add soy sauce, miso paste, sesame oil, rice vinegar, ginger, garlic, sugar, and chili paste (if using). Whisk to combine the ingredients and dissolve the miso paste.

Bring the broth to a simmer over medium heat. Once it begins to simmer, reduce the heat to low and keep the broth warm while you prepare the noodles and toppings.

Cook the Ramen Noodles:

In a medium pot, bring salted water to a boil. Add the ramen noodles and cook according to package instructions (usually about 4-5 minutes for fresh noodles, or 7-8 minutes for dried noodles).

Once cooked, drain the noodles in a strainer or colander. Rinse briefly with warm water to prevent sticking, then set aside.

Prepare the Toppings:

While the noodles are cooking, prepare the toppings. If using mushrooms, sauté them in a little sesame oil in a pan over medium heat for 5 minutes until softened.

Blanch spinach or bok choy in the broth for 2-3 minutes, then remove and set aside.

Boil the eggs in a small pot for 6-7 minutes for a soft-boiled egg, then peel and halve.

Slice the green onions and prepare any other desired toppings (corn, bamboo shoots, sesame seeds, and nori).

Assemble the Ramen Bowls:

Divide the cooked ramen noodles between your soup bowls. Ladle the hot broth over the noodles.

Top with your prepared toppings: sautéed mushrooms, spinach or bok choy, sliced boiled eggs, green onions, corn, bamboo shoots, sesame seeds, and shredded nori.

Serve:

Serve the ramen hot, allowing each person to mix their toppings into the broth for extra flavor. Enjoy!

Soy Sauce and Tahini or Peanut Butter

Soy sauce: Since miso has a salty, umami flavor, soy sauce can help replicate that. Use an additional 1-2 tablespoons of soy sauce in place of the miso.

Tahini or peanut butter: To mimic miso’s creamy texture and subtle depth, you can add 1 tablespoon of tahini (sesame paste) or peanut butter. This will provide a smooth consistency and richness.

If you want to make an egg to go with it, Boiling Eggs:

Prepare the eggs: Place the eggs in a saucepan in a single layer.

Add water: Fill the saucepan with enough water to cover the eggs by about an inch or two.

Bring to a boil: Place the saucepan on the stove over medium-high heat. Once the water comes to a full boil, reduce the heat to a low simmer.

Boil the eggs:

For soft-boiled eggs: Simmer for 4-6 minutes.

For medium-boiled eggs: Simmer for 7-9 minutes.

For hard-boiled eggs: Simmer for 10-12 minutes.

Cool the eggs: After boiling, transfer the eggs to a bowl of ice water or run cold water over them for about 5 minutes to stop the cooking process.

Peel and enjoy: Once cooled, gently crack and peel the eggs. Enjoy!

Steaming Eggs:

Prepare the steamer: Bring about 1-2 inches of water to a boil in a steamer pot or a pot with a steaming basket.

Prepare the eggs: Arrange the eggs in the steaming basket or tray in a single layer.

Steam the eggs: Cover the pot and steam the eggs for:

For soft-boiled eggs: Steam for 6-8 minutes.

For medium-boiled eggs: Steam for 9-11 minutes.

For hard-boiled eggs: Steam for 12-14 minutes.

Cool the eggs: After steaming, transfer the eggs to a bowl of ice water or run cold water over them for about 5 minutes to stop the cooking process.

Peel and enjoy: Once cooled, gently crack and peel the eggs. Enjoy!