Posts Tagged ‘ramen’

Ramen Jinya

If you read this blog regularly, you’ll know that I’m obsessed with noodles. You know you’re obsessed with noodles if your day revolves around them. You plan on eating them, you think about eating them, then you eat them. If you ask Mike, my noodle obsession has gone too far.

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Chicken Miso Ramen Recipe

I know you’re probably wondering, when is she going to get back to the Momofuku stuff? Don’t worry, I haven’t forgotten about Chang and his crazy recipes, in fact, I just received my sample size of Activa meat glue in the mail. Meat glue equals Brick Chicken and whatever other weird and wondrous meat monstrosities I can come up with for Meat Glue Week.

In the mean time, I’m still recuperating from my lingering cough with my seemingly endless chicken soups. Miso chicken ramen is one of my favourites and one that you can definitely make with pre-home-made or store-bought chicken stock.

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Momofuku Ramen

momofuku ramen, complete!

Ok, I’ll admit, making Momofuku Ramen didn’t take weeks, or days. It really only took one day. I started just before noon and we were sitting down to steaming bowls of noodles by midnight. We had some hunger-staving snacks in between. Don’t make these noodles if you’re hungry, in a hurry, or expecting to eat anytime soon. They are a time investment, but it’s a sure thing.

momofuku ramen for 2 without broth

One thing I didn’t make were the actual ramen noodles. Next time I’ll add 2 hours to the schedule and give them a whirl. I was really impressed with the fresh ramen noodles that I bought at T&T. I was a little skeptical, but they were chewy with a great bite.

ramen ingredients

I was also concerned with the bamboo shoots. First of all, we bought the wrong kind. The recipe calls for sliced shoots, but we bought strips. Second, Mike and I don’t actually like bamboo shoots. I find their flavour off-putting, or at least I used to. Maybe it had something to do with the shoots being strips instead of slices or maybe its because of Chang’s recipe for cooking them, but the bamboo was an awesome addition to the ramen. It added textural contrast with a subtle crunch.

ramen mise-en-place

Once you have all your components in place, putting together the ramen bowl is super easy. Noodles, broth, pork belly, pork shoulder, nori, green onions, fish cake, bamboo shoots, poached egg, done! The verdict? Maybe it was the anticipation, but these noodles were good. Really, really good. The broth was deep and flavourful, the meats tasty and the egg rich and creamy. My stomach did the happy dance.

Slow-Poached Eggs

This is a ridiculously easy way to make poached eggs. Not that I’ve ever made poached eggs the traditional way, even though I adore them. I really love eggs: the creaminess of the whites, the richness of the yolks.

Once when I was a kid I made a soft-boiled egg to go with frozen Costco chicken fries. The crispiness of the breaded chicken dipped into the gooey golden yolk was so good! My brother came along and decried me for eating “fully grown chicken dipped into unborn chicken babies.” Apparently he thought it was a pretty cruel wait to enjoy chicken. Then he asked me if he could have some. Go figure.

Eggs really are nature’s perfect food and this is one of the simplest ways to showcase them. Plus it’s really impressive when you crack open a seemingly uncooked egg and a poached one slides out.

eggs in a 140 degree bath

Slow poaching eggs is easy. Take a giant pot of water and put on the stove. Put a steamer rack in it so the eggs aren’t close to the element. Pop a thermometer in and bring the water up to 140˚F and hold it there. Drop the eggs in their bath and let them soak for about 40-45 minutes. Done!

By the way, Chang says that 140˚F is “the temperature of a very hot bath.” I stuck my finger in water as suggested and all I have to say is this: David Chang, you take hot baths!

Note: if you want impressive photos of your slow-poached eggs, don’t put them in a white dish. White on white, it doesn’t work. Guess I should have broken that yolk!

slow-poached eggs in saucers

You can find the slow-poached eggs recipe on

Momofuku Ramen, I love you

Some might say that Momofuku is ramen. And the first recipe in the cookbook, surprise, surprise, is for Momofuku ramen. I can’t wait to try it. My husband can’t wait to eat it. The complete ramen recipe takes up 17 pages of the 303 page book. Looks like these aren’t going to be “instant noodles.” I think a little planning is in order.

Ramen needs a total 6 recipes completed before you can put it together.

I need to buy: konbu, chicken legs, meaty pork bones, smoky bacon, green onions, regular onions, carrots, chicken bones, sake, mirin, light soy sauce, pork belly, and pork shoulder, bamboo shoots and fish cakes. T&T supermarket here I come!