Making ramen at home

by Sofia

I made this to recover from Purim (it went great!) and it’s only properly described by expletives. I’m sad Mike wasn’t around to taste it.

Next time I hope to make it with dashi. Today I bought kombu but forgot to pick up bonito flakes. I’m excited to incorporate these special, out-of-reach flavours into my repertoire.

Chinese noodles (the yellow, alkaline ones)
red bell pepper
bok choy
dried shiitake mushrooms
miso paste (I used red)
veggie or mushroom broth
soy sauce/Bragg’s
toasted sesame oil

Cook the noodles; drain and set aside.

Soak mushrooms in boiling water to rehydrate; slice into pieces.

Chop the zucchini and red pepper; pan-fry with a touch of sesame oil till cooked through.

Chop tofu into cubes and fry until crispy. Add soy sauce and sesame oil.

Steam bok choy.

Bring broth and shiitake mushrooms to a boil. Take out a cup or two and mix in the miso paste.

Poach an egg for each person (place egg into boiling water, then turn off heat and let sit for 4 minutes).

Assemble each plate with noodles at the bottom, followed by some veggies, tofu, broth, miso, and an egg.