A Ramen Dish

If you are here simply for my version of a classic Ramen broth recipe, please scroll down to the bottom. If you are interested in a little more, please continue reading. I absolutely love this one!

Now, I say this is my version because Ramen is not a traditional dish I was raised cooking. You see, I myself am still learning the history of Ramen. What I do know is that it has taken me years and lots of practice to simply understand how beautiful this dish can truly be. I believe, as I continue to learn more about the history of ramen, I am sure I will change this recipe a few more times. Thanks to my mother who has always taught me to be open about different flavors, I have learned to appreciate every detail of any dish.

Coincidently, as I am typing this up, I am watching an episode of Eaters Guide to the World on Hulu. Currently, Dr. Suh is speaking about mindful eating. Mindful eating is “maintaining an in-the-moment awareness of the food and drink you put into your body. It involves observing how the food makes you feel and the signals your body sends about taste, satisfaction, and fullness”. This dish was all about mindful eating for me! Every single bite was something different.

Now, I want to admit, my college experience of Ramen consisted of .25 cent ramen noodle soup that came with that chicken flavor packet. I can now say I have upgraded some…. but I won’t lie, I still may have a packet or two of that .25 cent ramen because no judgment here!

Below is a full list of the most recent ramen dish I made. And if you are willing, I promise it is worth it all! Enjoy!

Ramen Eggs

2 garlic cloves, smashed
3 ginger slices
1 Tbsp Coconut sugar (or Brown Sugar)
1/4 C Coconut Aminos (or Soy Sauce)
2 Tbsp Mirin
1.5 C water

Soft boil eggs. Roughly 6 min boil. Peel.
Heat up the coco aminos and mirin sauce together with the sugar, garlic and ginger. Keep on the heat for a couple minutes until the sugar dissolves.
Turn off the heat and add 1.5 cups of water. Remove the ginger and garlic.
Transfer the eggs to a glass container and cover them with your sauce mixture. Marinate for a minimum of 3 hours. I prefer minimum overnight in fridge. They can remain in fridge up to 3 days.

Pickled Radishes

1 bunch of radishes – sliced
1/2 C apple cider vinegar
1 garlic clove
1 Tbsp sugar
1 1/2 tsp salt
1 C water

Stuff all the radishes in a large mason jar.
In a small saucepan combine the vinegar, water, sugar, salt, and the garlic. Stir to combine, sugar and salt dissolves, and then remove from heat.
Pour mixture over your sliced radishes and let cool before covering and placing in fridge. Can be stored in the fridge for up to three weeks. I prefer to make a couple of days ahead before eating.

The Husbands Smoked Pork Belly

3 lb pork belly slab- I went ahead and cut it into rectangle pieces
1 Tbsp Olive Oil
Choice of dry rub
1/8 tsp smoked paprika
2 Tbsp honey
2 tbsp butter
3/4 tsp garlic chili sauce
1 tsp coconut aminos

Preheat smoker to 225 – 250 degrees using apple wood chips
Toss pork belly in olive oil and dry rub liberally and then place onto a wire rack or directly on the smoker.
Smoke uncovered for three hours spraying with apple cider vinegar every 1 hour
Remove the pork belly from the smoker and place into a foil pan and add remainder ingredients.
Cover the pan with aluminum foil and place back on the smoker.
Cook for an additional 60-90 minutes
Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
Remove from smoker and let cool slightly before slicing

Marinated Chicken Thighs

2 tbsp mirin
2 tbsp coconut aminos
¼ tsp cayenne pepper
2 garlic cloves, minced
4 pieces of boneless chicken thighs

2 tsp coconut sugar (for glaze)
2 tbsp coconut aminos (for glaze)

Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. Recommend to marinade overnight or minimum 1 hour.
Preheat oven to 425°F and line a baking sheet with parchment paper.
Place the chicken pieces on the baking sheet, skin side down, evenly spaced apart.
Let the chicken roast for 15 minutes. While the chicken is cooking, mix the coconut sugar and coconut aminos for the glaze
After 15 minutes, flip the chicken pieces over and brush the glaze over them. Let the chicken cook for a further 10 – 15 minutes.
Remove from oven and slice the chicken. Set aside.

Bok Choy

1 head of Bok Choy
1 Tbsp garlic, minced
1 tsp Chili Sauce
1 Tbsp Olive Oil
1 Tbsp Coconut Aminos
1 tsp sesame oil

Place minced garlic, chili sauce, and olive oil in pan over medium heat. Toss in your bok choy allowing it to get a light sauté. Roughly 5 minutes
Add your coconut aminos and sesame oil
Cook each side for about 5 minutes letting it continue to coat in liquids from pan
All set and ready to eat!

Additional Toppings

Bean Sprouts
Chili Garlic Oil
Sesame Seeds
Scallions

MY VERSION OF A Classic Ramen Broth

4 C Chicken Stock
4 stalk spring onions
4 garlic cloves
1 inch piece of ginger, sliced
1 1/2 tsp chili flakes (optional)
1/4 C mirin
1/4 C Coconut Aminos (or light soy sauce)
6-8 oz shiitake mushrooms, sliced
12-13 oz dried ramen noodles

DIRECTIONS

Place two saucepans on the stove.
In one saucepan, place the stock, ginger, garlic, spring onions, chili flakes (if using), coco aminos and mirin. Stir and cover the pot. Let it come to a boil at high heat. Then lower the heat to medium and let simmer for 25 minutes. Taste the broth and add more coco aminos or chili flakes if needed.
When the ramen base has cooked for about 20 – 25 minutes, strain to remove the garlic, ginger, chili and spring onions. Add the strained stock back into the pot and add the sliced mushrooms. Cook for a further 5 minutes until the mushrooms have softened.
While this is simmering, cook your ramen noodles in your second pot. The ramen noodles I use take about 3 minutes to cook. Drain the noodles and divide into bowls.
Pour your base over your noodles and top with your choice of toppings! If you made them all, you won’t regret it! Enjoy