David Chang is a fan of tsukemen, which is cold ramen dipped into a hot broth and then slurped back in giant quantities. I tried to find a recipe online and got this awesome Cooking with Dog show:
The recipe below is my own version of Ramen, pretty dissimilar but it made me happy. I even packed it up in little containers to have at work!
|Ramen to go|
- Any kind of ramen-like noodles, cooked per directions and rinsed in cold water. I used Kame Chinese noodles
- 3 cups water
- 1 scallion, sliced on diagonal
- Chicken bouillon (I like Better than Bouillon, it's organic!)
- Umami paste (Taste #5 Nobu recipe)
- Mushroom oil, such as truffle/porcini oil
- 2 T Tamari
- 1 t red pepper flakes
- Beet greens, chopped
- Nori seaweed (about 1/2 sheet)
|Ready to heat|
- Bring water to boil in medium saucepan. Add scallions. Boil about 30 seconds.
- Add bouillon, umami paste, Tamari, mushroom oil, and pepper flakes. Bring back to a boil.
3. Add beet greens, bring back to a boil for about a minute.
I also tried ramen from the package, which is yummy in its own way. Do you like ramen? Have you tried making it without a packet?