Ever since we came back from San Francisco last month, I have been craving ramen noodles on a daily basis. Not the dried instant kind, but the kind that you can only get from a real Japanese noodle house. I’ve looked everywhere online, the only one I can find is located at North Houston, it would take about 45 minutes to drive from our house, so I haven’t had the heart to dragged my family on this noodle seeking journey. I did vowed to master the art of making a good bowl of ramen noodle the day we arrived at Houston, though hubby seemed a little scared when I told him. Well tonight was my first attempt, it was a good attempt, but not without injury (maybe this is why hubby was concerned). All 4 fires were going at one time, I was sweating bullets, while transferring the noodles into the broth, I spilled hot liquid all over my arm and newly washed slipper, but hearing how much the family enjoyed the finished ramen made me super excited. Hopefully next time I will be more prepared and less clumsy…
This recipe was from Nami’s blog “Just One Cookbook“, the steps are very easy to follow, with simple ingredients I had on hand. I did switch 1 minor detail, instead of ground pork, I used minced shrimp, which worked pretty well also. Thank you Nami for sharing, there were 3 extremely happy campers tonight because of you!
2 large garlic cloves, minced/crushed
1 Tbsp. minced ginger
1 shallot, minced
4 cups water
water for boiling ramen noodle
1 Tbsp. sesame oil
½ lb minced shrimp (shell shrimp, bashed them flat with cleaver and chop finely
1 tsp. broad bean paste with chili
3 Tbsp. miso
1 Tbsp. rice wine
1 Tbsp. sugar
1 Tbsp. sesame seeds, ground
1 tsp. salt
¼ tsp. white pepper
4 servings ramen noodle
Your favorite toppings:
Beef tenderloin, sliced
½ cup bean sprout
1 boiled egg, halved
Green onion, chopped
1. Prepare toppings. Fresh ramen noodle will be done cooking in less than 2 minutes. Therefore, you must prepare all of your favorite toppings before you start cooking Ramen.
2. Mince garlic, ginger, and shallot.
3. Grind sesame seeds in mortar.
3. Start boiling water for (a) soup and (b) ramen noodle.
(a) In a small saucepan, bring 4 cups of water to a boil with a lid on. Turn off the heat and set aside until it’s needed.
(b) Fill 2/3 of a large pot with water and bring it to a boil. Turn off the heat and set aside until cooking ramen noodle.
4. Meanwhile, in a medium pot, heat sesame oil over medium heat and start cooking garlic, ginger, and shallot. Add the bean paste with chili and stir evenly.
4. Add the shrimp and increase heat to medium high. Cook until the shrimp changes color.
5. Add hot water from a small saucepan and Seasonings, and bring it to a boil. Right before boiling, turn off the heat or keep it on warm. Please remember, NEVER let the soup boil because miso will lose its delicate flavor.
6. Put the large pot on high heat now. Loosen up the noodles before cooking.
7. When boiling, cook noodle according the package directions. Mine says 2 minutes, so I set timer for 1 minute 45 seconds.
8. Meanwhile, pour the ramen soup base (including ground pork) in the serving bowl.
9. When the timer beeps, quickly check the tenderness of the noodle. When it’s done, drain cooking water well as we do not want to dilute the soup. Place the noodle in the soup, and put toppings of your choice on top. Serve immediately.
Recipe from Just One Cookbook