I saw that one of the members of the Stella Culinary Facebook Group had made a Ramen Bowl. After a few posts backwards and forward, I thought I would try to do a variation on the theme.
I was so pleased with this dish - but probably not conveniential.
How did I make it?
- 30 - 50 grams of butter
- 3 cloves of garlic thinly diced
- 1 piece of ginger which had been grated (about the size of a finger)
- salt and pepper
- Noodles
- White button mushrooms sliced
- Brown mushrooms sliced
- Shiitake mushrooms which I soaked in water
- Miso soup packet (1 cup)
- Chicken stock (1 cup)
- Saved water from the Shiitake mushrooms (1 cup)
- Soy Sauce
- Fish Sauce
- Shanghai Cabbage
- Spring Onions - (or others may refer to them as green onions or scallions)
- Fresh coriander (for garnish)
I put the butter into the frying pan and gently melted the butter then I added the garlic and ginger and gave it a toss. Then I added the mushrooms and allowed the mushrooms to be coated in the butter, garlic and ginger. I then slowly added the water that the shiitake mushrooms had been soaked in, the miso soup (which was about 1 cup) more or less, then the chicken stock (1 cup). After tasting, I added soy sauce, fish sauce, and then the salt and pepper. (Tasting after each step). I took the pan to a high heat and then reduced it, finally adding the noodles and the Shanghai Cabbage - and that just sat on top and steamed towards the end of the cooking process.
Once plated, I added 1 spring onion sliced thinly and then delicately placed the coriander into the bowls.
In a separate pan, I softly poached an egg, and as you can see from the second photo it was nice and runny once opened. I always cook my poached eggs in water but with the addition of a pinch of salt and a little bit of white vinegar so that they hold shape.
So that is my first Ramen Bowl. I will definitely make it again.