spring's gentle weather makes me think of hawaii. warm breezes, the smell of green things, keeping the windows open. i've been keeping the window open in my tiny shower, letting the steam rush through.
ramen comes in all different shapes and sizes, a cacophony of broths and noodles and toppings. since my own first love started on a bowl of saimin on hawaii's north shore, i guess there's little surprise that my preferences in ramen run very close to that original bowl. i like a heavier broth - something that stands up well to bold flavors like roasted pork and egg - and thicker, wavier noodles.
no one knows exactly how ramen started. some say it began in china and carried over to japan - others claim it began in japan itself. now it's spread over, across cities and bridges, countries and continents. i spy it on signs and billboards on my way around the city, like hell's kitchen's totto ramen and ivan ramen on the lower east side - each with bowls brimming with broth and noodles and perfectly bias-cut scallions.
1 pork tenderloin
1/4 cup soy sauce
1/4 cup rice vinegar
1 tbsp chinese five spice
1/4 cup brown sugar
sriracha to taste
combine all ingredients in a bowl save pork and whisk thoroughly to incorporate. add pork and marinate overnight. (can be marinated as little as an hour or two if you're in a time crunch)
preheat oven to 450 and place pork on a foil-lined half-sheet/sheet pan. roast until meat registers approximately 140-145 in the thickest part. remove, rest, and slice into 1/4 inch pieces.
1/2 lb ramen noodles (I prefer the wavy, thicker noodles but follow your heart. this is a miso broth, so i would recommend thicker, more substantial choices)
1 oz grapeseed or canola oil
2 qts seafood stock/dashi stock
2 tbsp bonito flakes
1 tbsp red miso
1/4 thinly sliced scallions
1/2 cup enoki mushrooms, trimmed, a few pieces reserved
1 small bunch baby bok choy, trimmed and sliced into 1/2 inch strips
1 large egg
pinch of togarashi (go gently with this, it's spicy)
furikake to taste
heat a small saute pan over high heat. add oil and heat. reduce to medium. add bok choy and saute until just wilted. remove from heat. set aside.
bring a pot of salted water to boil. add 1 tsp baking soda. once at a gentle boil, add egg and cook for six minutes. remove with a slotted spoon or spider strainer and cool in ice bath. peel. slice in half.
in a large pot, combine stock with miso and bonito, bring to a gentle boil. add noodles and cook until just tender. remove from heat.
in individual bowls, place the bok choy and sauteed enoki in the bottoms. add noodles, then ladle broth to just about the tops of the noodle pile. garnish with pork, remaining enoki, soft-boiled egg, togarashi, and furikake.
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