Summer markets are bustling and tables are beginning to burst with a rainbow of amazing color. We are deeply into greens among the many open air finds. We are featuring bok choy in this recipe for its versatility, vibrant hue but also flavor and texture. Try it for yourself and experiment with spices in the broth or dress up your ramen bowl with even more fancy mushrooms; the world is—-dare we say—-your oyster (mushroom)!
Ingredients
Directions
DAY 1
- Soft boil eggs. Get water to a rolling boil and add eggs. Set timer for 6 minutes. Drain and peel (pro tip: peel eggs under cold running water). Place in the marinade for at least 12 hours.
- Make the egg marinade by combining mirin, dark soy sauce, light soy sauce, cloves of garlic and ginger. Use shoyu black garlic soy sauce instead of adding garlic to the marinade.
- Make a broth starting with vegetable stock. Add bonito flakes and dried shitake mushrooms. Combine ginger thinly sliced, whites of a bundle of scallions, water, dried shrimp and shrimp paste with white miso.
- Simmer for 3-5 hours skimming any scum off the top.
- Strain broth and cool.
DAY 2 – RAMEN BOWL
- Start by grilling shrimp for about 3-5 minutes. Make sure it is cooked completely and internal temperature reaches 145°.
- Sauté whites of the bok choy with a tablespoon of oil and a pinch of salt and pepper. If you like your ramen spicy, this would be a good time to include a pinch of szechuan peppercorns or chili flakes. Cook until the whites start to look translucent. They should still be crisp.
- Bring strained broth to a rolling boil. While waiting, start to assemble your bowl. Place par cooked ramen noodles in the bottom of the bowl. First, add the white of the bok choy and the chiffanade bok choy greens on top of the noodles. Place grilled shimeji mushrooms (this can be found at a local asian market and can be substituted for any mushroom or excluded completely) on the side of the bowl. Cut marinated soft boiled egg on either side of the noodles. Ladle in the boiling ramen broth. Place grilled shrimp on top of the broth and garnish. Use chilli crisp and sliced scallions for garnish.
You can make the broth up to a week ahead of time with any additions. This recipe is not traditional but it is delicious and can come together in about 30-45 minutes, if you make the eggs and broth ahead of time. I love the flavor and umami punch that you get from making the shrimp and mushroom broth. If you would like to cut some time, you can find ramen broth available at local grocery stores, which is good but not as good as the feeling of making it.
Tried this recipe?
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