Ramen Girl (for Monica and Kara)

I've been on a major ramen kick lately. Homemade ramen, not the 29 cent kind out of the package though almost as easy to make. It started last month after I reluctantly missed Japanese ramen class for reasons I can't exactly remember. I can remember the disappointment I felt about missing the class followed by a steadfast mission to find a good recipe and try homemade ramen on my own.

My recipe research left me dizzy. I learned that there are countless techniques that are considered traditional in the ramen world and that no two recipes are the same. So, I have familiarized myself with the basics -- Chinese style wheat noodles in a meat based broth flavored with soy and miso and add "toppings" to my liking.

To truly make Japanese ramen from scratch would require hours of reducing pork bones and water down to a succulent broth (tonkotsu), and delicately manipulating flour and water to form tiny, crimped ribbons of noodles. I am not intimidated by this process, however, I find myself wanting ramen when I want ramen. This timely compromise is satisfying and lovely. And it's on the table in a flash!

Miso Ramen
Recipe adapted from Steamy Kitchen

Makes 2 generous servings.

Noodles
1 package dry Chinese style ramen noodles
1/2 teaspoon sesame oil

Toppings
2 eggs
1/2 cup canned sweet corn 
1/2 cup Kimchi
2 tablespoons chopped green onions
1 sheet nori torn into small pieces 

Broth

4 cups organic chicken stock

2 cups water
1/2 bunch kale, ribs removed and chopped

3 tablespoons white miso

1 tablespoon soy sauce

Directions

Place the whole eggs in a medium pot and fill with water to cover eggs by 1 inch. Turn the heat to high and boil for 6 minutes (eggs will be soft boiled). Use a slotted spoon to remove the eggs and peel the egg under cold running water. Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions. Drain and rinse with cold water to stop the cooking. Toss cooked noodles with sesame oil. Divide the noodles, hardboiled eggs, corn, and kimchi among 2 large serving bowls.

In a large pot, add the stock, water, and soy sauce. Bring to a boil over high heat. Add kale and simmer for 7 minutes. Remove from the heat and stir in the miso. Ladle soup into each bowl. Top each bowl with green onions and a nori pieces.

I use homemade kimchi that adds wonderful flavor and spice to the ramen. If using store bought, you may want to add a few drops of chili oil for an extra bite!

Thank you Monica and Kara for requesting this recipe and encouraging me to write. I miss you girls like crazy.

ENJOY!