Friday, March 1, 2013

Homemade Spicy Ramen

Happy first day of March! Spring is just around the corner! I love Spring because it is the season of Love and Romance! We are blessed here, because it is going to be 82 degrees on the water this weekend! Usually that means going sailing, but we were so busy we didn't get a boat, so instead we are going on a picnic together with our pups, our favorite foods, some comfy blankets, good books... and afternoon of bliss and relaxation. It brings us closer together. Getting all rested up from a busy week, makes for a nice active evening ;)
Romantic Tip: Have a picnic. Bring all your favorite seasonal fruits and yogurt to dip them in. When you’re done, lay back and watch the clouds go by together.
Now on to today's food...

I recently had a ladies night where we all went to an authentic Ramen house. It was yummy! I hadn't had authentic Ramen before. I had always known Ramen to be what poor college kids live off of. That is just the American version and it really is not tasty at all. The Ramen at Gaijin is carefully made and full of yummy veggies and meats, along with a lot of different styles of broth. My hubby loves a spicy dish, so I decided to make a spicy version to please my Man. 

Homemade Spicy Ramen
Inspired by Gaijin 
2 tablespoons sesame oil
8 dried red chili peppers
1 sweet onion, chopped
1 carrot, chopped
2 cloves garlic, crushed
1 inch piece root ginger, peeled sliced
4 cups chicken stock
2 tablespoons soy sauce
1 pinch salt and pepper
1/2 pound boneless pork filet
6 ounces shiitake mushrooms
1 8 ounce can of sliced bamboo shoots
6 ounces Oriental style noodles
2 hard-boiled eggs
2 green onions, sliced
2 sheets of Nori, sliced into bite sized pieces

Heat a stockpot over a moderate temperature. Add Sesame oil and your pork slices. Cook pork until cooked through and set aside.
In the same pot with the pork juice and sesame oil add the peppers and onion. Sweat them slightly.
Add add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes. 
Next, stir in the chicken stock and the soy sauce, mushrooms, and season with salt and pepper. Bring to a simmer and cook for 15 to 20 minutes.
Sieve the broth: Place a sieve over another saucepan and strain the broth. Then put it back on the heat.
Slice your pork into strips. 
Add the noodles, nori, and bamboo shoots to the broth and raise the heat to a simmer. Leave them to cook for about 3 minutes.

Place the noodles into a soup bowl and ladle the broth on top. Add sliced hardboiled eggs, pork and finally the green onions. Season with salt and pepper. Add a little more broth and your Ramen is ready.

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