we be ramen 🍜
YOU GUYS.Now thisis how you make friends. Probably the easiest prep ever and gourmet in minutes. I don't hate it. And with winter finally making it's debut, it's about that time to swan dive into a lovely bowl of ramen.
Okay, so this might seem totally off, but there is something about ramen that screams fake bourgeoisto me. And I don't know if it's because of my Hawaiian roommate when I lived in LA that would literally scowl if I even considered opening that complimentary sodium package (she only used fresh herbs and spices.) Or because there are, like, a million and one potential flavors happening. Or if it's just the fact that there is nothing easier than ramen, you know?
And see last year I had this killer bowl of ramen over atDooby'sthat may or may not have set the bar for ramen bowls. So it's not just this year's me, it's partially last year's me too and that's like a whole other person.
So, let's talk about all the freaking flavors in this bowl i'm remixing!
thinly sliced scallions and thinly sliced cucumbers too. lotssss of sesame seeds and toasted sesame seed oil, my new found bae. chili garlic paste nori sheets oodles of noodles! Sorry, that's what I've called it since I was like 2, okay. and a soft boiled egg, because necessary. One day I'll chill on eggs. Maybe? Probably not ever. Please disregard.
But really, the more colors the better. The more flavors, the better. The spicier, the freaking best! Yet another reason for me to advocate to spicy foods.
Also, this bowl will completely will warm you up on the coolest of nights. And not to mention, give you something other to eat right now for dinner besides kale and spinach salads. (thank me later)
here's what you'll need:
1 cooked rotisserie chicken, picked from the bones 2 tablespoons unsalted butter 1 thumb-sized piece of ginger, grated 2 garlic cloves, minced 5 cups low-sodium chicken stock (or veg stock, or even beef stock!) 2 tablespoons soy sauce 1 tablespoon hoisin sauce 2 blocks dried ramen noodles, seasoning packets removed 4 scallions, sliced 1 seedless cucumber, thinly sliced (I like to use a mandolin for this) 2 (or 4) eggs, soft boiled or poached 2 tablespoons chili garlic paste 2 teaspoons black sesame seeds 2 teaspoons toasted sesame oil bean sprouts sliced jalapeno (if you want more spice in ya life)
Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it's barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
Heat a large skillet over medium heat and add the butter. Once melted, add the ginger and garlic and toss. Cook for about 5 minutes. Set aside.
While ginger and garlic are heating up, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce.
Place the ramen blocks in two large bowls. Add the chicken, scallions and a few cucumber slices to each bowl. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. Add ginger and garlic to each bowl and stir in a few more cucumber slices. Stir in the chili garlic paste (I'd recommend about a tablespoon per bowl for SPICY!) and add your egg, nori sheets, sprouts and jalapenos. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Grab your chopsticks immediately and indulge!
Don't forget to let me know if you remix the recipe & how all of this works out for you. #WEBERAMEN