Ramen in Curried Coconut Broth

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 ounces Ramen Noodles
2 tablespoons canola oil
2 cups diced onion (about 2 medium)
Coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
18 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
1 teaspoon ground coriander, preferably freshly ground
½ teaspoon turmeric
1 14-ounce can coconut milk
1 lime cut into wedges, for serving
½ cup roughly chopped cilantro, chopped, for serving

Directions

1. Bring a large pot of water to a boil and add salt to taste. Cook the ramen then drain well. Divide the noodles amond 4 deep bowls.

2. In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.

3. Add the sweet potato, garlic, cayenne, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes or until the vegetables are tender.

4. Divide the ramen noodles among 4 deep bowls. Ladle the soup over the noodles season the bowls with lime, sprinkle with cilantro, and serve.

© Recipe Property of Peter Berley

Ramen in Spicy Seafood Broth

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 ounces Ramen Noodles
1 head garlic, cloves separated and smashed
1 small jalapeño pepper, sliced into paper-thin rings (with its seeds)
1 small bunch cilantro, stems removed from leaves and reserved, leaves coarsely chopped (about ½ cup)
1 cup dry white wine
1 cup frozen peas
1 medium carrot, peeled, halved lengthwise, and sliced thin on the bias
12 little neck clams, scrubbed
1 pint dry sea scallops
½ cup white miso
Lemon wedges for serving

Directions

1. In a medium saucepan over high heat, bring 5 cups of water, the garlic, jalapeño, cilantro stems and wine and to a boil. Reduce heat and simmer for 10 minutes. Strain out the solids and return the broth to the saucepan, remove from heat.

2. In a separate pan of boiling water cook the ramen, drain in a sieve and rinse under cold running water. Drain well and set aside.

3. Bring the broth to a simmer. Add the peas, carrot, scallops, and clams with their juices, simmer 2 minutes.

4. In a sieve placed directly into the broth, add the miso and press into the soup using a rubber spatula or the back of a wooden spoon. Simmer for 1 minute.

5. Re-heat the ramen in the sieve under hot running water. Drain well and divide among 4 deep bowls. Ladle the soup over the ramen, sprinkle with chopped cilantro and serve with lime wedges.

© Recipe Property of Peter Berley

Ramen Noodles in Quick Roasted Chicken Broth and Crispy Shallots

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 ounces Ramen
4 cups roasted chicken broth
Crispy shallots
Salt and fresh ground black pepper
Chopped parsley

Directions

1. Bring a large pot of water to a boil and add salt to taste. Cook the ramen then drain well. Divide the noodles among 4 deep bowls.

2. Heat the chicken stock in a pan. Ladle the broth over the noodles and serve topped with crispy shallots, fresh ground black pepper and chopped parsley.

Crispy Shallots

Ingredients

½ cup vegetable oil
½ cup extra-virgin olive oil
1 heaping cup shallots, sliced into thin rounds
Pinch red pepper flakes
½ cup finely grated parmesan cheese (about 2 ounces), plus additional for serving
1 tablespoon unsalted butter

Directions

1. Heat the vegetable and olive oils in a small sauté pan over medium heat until hot but not smoking. Add the shallots (if the oil does not cover the shallots add more). Cook slowly, stirring often, until the shallots are a deep golden brown, about 20 minutes. Regulate the heat to prevent burning.

2. Transfer the shallots to paper towels to drain, reserving the oil. Sprinkle the shallots with sea salt and red pepper flakes.

© Recipe Property of Peter Berley

Ramen Tofu and Vegetables in Dashi

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

For the soup

8 ounces Ramen
½ cup naturally brewed soy sauce
13 cup mirin
3 tablespoons rice vinegar
1 tablespoon finely grated fresh ginger
1 cup snow peas, stringed and halved crosswire
1 package soft tofu, cubed

For the garnishes

1 romaine lettuce heart, shredded
1 cup daikon or red radish, cut into matchsticks or coarsely shredded
2 scallions, trimmed and thinly sliced
Hot sauce, for serving
Toasted sesame oil, for serving

Directions

1. Bring a large pot of water to a boil. Add the noodles and cook until al dente, about 8 minutes. Drain and divide among 4 large serving bowls.

2. In a saucepan over medium heat, combine 3 cups of water with the soy sauce, mirin vinegar and ginger, and bring to a simmer. Add the snow peas and the tofu to each pot and simmer until the snow peas are crisp-tender, and the tofu is heated, 3 to 5 minutes.

3. Divide the vegetable garnishes among the bowls. Ladle hot soup over the noodles in each bowl. Drizzle each serving with a few drops of sesame oil and hot sauce if desired.

© Recipe Property of Peter Berley

Roasted Chicken Stock

October 3rd, 2011 § 0 comments § permalink

Ingredients

4 pounds chicken wings, each chopped into 3-4 pieces
4 tablespoons vegetable oil
1 medium onion, chopped
2 carrots, peeled and chopped
8 cloves garlic peeled and left whole
2 stalks of celery, chopped
6 sprigs fresh thyme

Directions

1. Place oven rack in lowest position and preheat oven to 500°F.

2. Combine the chicken and oil in a roasting pan or saute pan large enough to hold it in a single layer.

3. Roast for 45 minutes stirring occasionally until the chicken is nicely browned. Add the vegetables and thyme and stir well, scraping the bottom of the pan. Return the pan to the oven and roast 20 minutes.

4. Place the pan on the stove top and slowly add the water. Simmer for 30 minutes, strain into a clean pan. Boil the stock over high heat until reduced to 4 cups.

5. Strain the stock in to a shallow dish and refrigerate or freeze until the fat has congealed. Skim of and discard the fat before using.

© Recipe Property of Peter Berley

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