Arugula n Eggs Miso Ramen
Yet another Ramen spin off! This one is very simple, always based on the homemade miso and shiitake broth.
What you need
+ Fresh Ramen Noodles
+ 1 Soft Boil Egg per person
+ 8 cups Chicken Stock (or homemade bones stock)
+ 2 tbsp White Miso Paste
+ 4-6 Shiitake Mushrooms
+ 1 Potato
+ 2 Carrots
+ 4 Garlic Cloves
+ 2 Scallions
+ 1 piece of Ginger
+ 2 star anise
+ 1 tbsp Mirin
+ 2 tbsp Soy Sauce (low sodium)
+ 1 tbsp Fish Sauce
+ 1 tbsp Wakame
+ 1 tbsp Truffle oil (or sesame oil)
+ Other Topping choices: Charred Baby Bok Choy, Red Cabbage, Thinly Sliced Scallions, Fried Jalapeño or other type of chillies, Cilantro, Chili Oil, Fresh Bird Chillies, Crispy Shallots, Seared Duck Breast or some Crackling Anise Pork Belly
Preparing the Broth…
Bring the chicken stock to a boil in a heavy sauce pan.
Wash all the vegetables, and roughly cut the carrots, potato, scallions, shiitake mushrooms and ginger.
Peal the garlic cloves and smash them with a knife to easily remove the inside green germ.
Once the broth has come to a boil, throw in all of the above. Add 1 tbsp cut Wakame, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp Mirin and 2 tbsp white miso paste, giving it all a good stir.
Simmer on low heat with the lid half off for 30 min, up to 3 hours.
Straining the broth…
If you chose to long simmer the broth for a couple hours, then you will want to strain it and remove all the vegetables from it. Don’t throw them away, freeze all that stuff to make stuffing or patties for exemple.
If you were out of time and only simmered the broth for 1/2 hour, then you may serve some of these vegetables in the soup.
Regardless, reserve at least one shiitake and slice it for serving.
Preparing the noodles…
In another big pot, bring enough water to a boil to cook the ramen noodles, following the directions on the package. Drain them well and leave in a colander covered with a cloth until you are ready to serve.
This is a good time to prepare your choice of toppings. Like the soft boil egg, thinly slice scallions, fry some shallots, jalapeno or both in hot oil for a couple minutes then sprinkle with salt, or charred baby bok choy.
Remove the broth from the heat, and stir in 1 tbsp truffle oil (or sesame oil).
Assemble the bowl
Place the noodles at the bottom of the bowl, pour the broth over, add the sliced shiitake mushrooms and other toppings of choice. Finally, place the soft boiled egg and arugula on top. Drizzle with truffle oil, chili oil or both.