Charred Bok Choy and Chorizo Miso Ramen
I like to throw the kitchin sink at my Ramen! Just kidding, but adding some chorizo and charred bok choy to a homemade miso and shiitake broth was one of these cooking with whats left in the fridge that ended up on repeat.
What you need
+ Sliced Chorizo
+ Fresh Ramen Noodles
+ Baby Bok Choy, washed and sliced in half lenghtwise
+ 1 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 Toppings choices: CRACKLING ANISE PORK BELLY, Arugula, Red Cabbage, Thinly Sliced Scallions, Fried Jalapeño or other type of chillies, Cilantro, Chili Oil, Fresh Bird Chillies, Crispy Shallots
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.
Charring the chorizo and bok choy…
Heat a tbsp of oil in a heavy bottom skillet or wok over medium heat. Add red chili flakes, a couple of smashed whole garlic cloves, 2 scallions cut lengthwise and the slices of chorizo. Let it fry 4 minutes without moving.
Remove the chorizo, scallions and garlic and set aside.
Place the cut baby bok choy flat side down in the oil. Work in batches if needed to have only one layer. Let it cook for 3 to 4 minutes without moving. Then continue cooking covered to steam the green parts for a minute.
Remove from heat and set aside.
Remove the broth from the heat, and stir in 1 tbsp truffle oil (or sesame oil).
Slice the duck thinly right before serving.
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 sliced duck on top. Drizzle with truffle oil, chili oil or both.
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