Tutka Bay Ramen Bowl

We love big bowls of ramen any time of year. We dress it up according to the season. To assemble your bowl of ramen, heat the broth until it’s piping hot. Place a dollop of miso-sake flavoring (see below) into the bottom of a deep-sided bowl. Next comes a nest of noodles, hot broth, fresh vegetables, and foraged greens or herbs. We often serve this with a poached egg.

 

6 cups homemade chicken stock 

2 sprigs thyme

1 (1-inch) piece dried seaweed (kombu)

¼ cup fresh bladderwrack 

1 clove star anise

 

Bring the chicken stock to a boil and reduce to a simmer. Add in the thyme, seaweed, bladderwrack, and star anise. Simmer for 5 minutes Strain the stock, removing the kombu, bladderwrack, and star anise. Keep the broth hot until final plating.

 

2 tablespoons Canola oil

1 teaspoon Butter

1 carrot, peeled and sliced into ¼ inch slices

1 celery stalk, washed and sliced

Salt and pepper to taste

A handful of spring mushrooms, sliced

Light sesame oil

1 bunch cilantro, stemmed

2 spring onions, sliced

2 red radish, sliced 

 

Heat 2 tablespoons of canola oil and one teaspoon butter In a medium sauté pan over medium-high heat. When the oil is hot, add in the carrot and sauté for five minutes. Add the celery and mushrooms. Season with salt and pepper to taste. Stir in one teaspoon of sesame oil. Toss in the cilantro, scallions, and radish to the cooked vegetables.

 

2 tablespoons miso paste

2 tablespoons sake

6 cups cooked ramen noodles

Vegetables 

Foraged spring greens or herbs, fish or pork, or poached egg

 

Combine the miso and sake together. Add one teaspoon of the miso mixture each to the bottom of six deep-sided 32-ounce ramen bowls. Add one cup of cooked ramen noodles to each of the bowls. Add a quarter-cup of the vegetables to each bowl. Pour some of the piping hot broth into each bowl.  Add spring-foraged greens or herbs, cooked fish or pork, or poached egg. Serve hot.