Friday, 30 December 2016

Quick Ramen

On our trip to Japan earlier this year I discovered a new found joy: noodle soup. Thanks to my daughter's (equally newfound) fondness of noodle soup we explored a host of different noodle soups on our 10-day trip to Japan: Udon, ramen, soba...

The ramen made the bigger impression on me and I found myself craving it after we got back. I have indulged repeatedly at Mikkeler's Ramen to Biiru (Japanese for 'Ramen and Beer') Nørrebro location.

With inspiration from Bo Bedre's December 2016 issue we felt like a quick ramen after all the roast-potatoes-gravy that is the Danish fare around winter solstice.

- 1 L chicken stock
- ca. 5 tbsp duck roast cooking juices [1]
- 250 g egg noodles [2]
- 250 g brown mushrooms [3]
- 200-300 g pointed green cabbage [4]
- 1 tbsp sesame oil [5]
- a 2-3 cm piece of ginger, shredded
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 3 scallions, thinly sliced
- 3-4 tbsp sesame seeds

In a pot oil was heated and the cabbage sauteed for a few minutes before adding the mushrooms. After an additional couple of minutes, shredded ginger, chicken stock, duck juices, soy sauce and oyster sauce was added and the pot was brought to a boil.

Meanwhile the noodles were boiled in a separate pot.

Portions of noodles were added soup and decorated with thinly sliced scallion and sesame seeds.

It wasn't quite as deep a flavour as the ramen I've bought in the past, but quite good for how easy it was. I am still interested in trying a more elaborate recipe.

The recipe I was inspired by used more liquid and fewer noodles (1,5 L to only 100 g noodles), but I didn't feel like we had way too many noodles for the amount of soup we had. The recipe I followed also included chicken breast (but I felt like not eating meat) and boiled eggs, which I would definitely consider adding another time.

[1] For Christmas eve I made duck roast in a tray with a bit of water, and afterwards I collected the juices. These separated into duck fat and gelatinous cooking juices.
[2] Branded as 'Chinese egg noodles' - possibly not true ramen noodles, but close enough.
[3] The recipe called for shitake mushrooms, but these were not on offer at my local store.
[4] The reipce called for kale or spinach, but I decided I liked pointed cabbage better.
[5] Because I had some. Olive oil would have been just fine.

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