amen to ramen
I like ramen. Correction: I love ramen.
I love ramen so much that I had to temporarily hold off on visiting my local Jinya Ramen mainly because I wanted to miss it and love it all over again.
However days like today when the air is crisp, the sky is gloomy and its 55F in Los Angeles, my kitchen definitely called for nothing else but home made ramen. Pictured below is my very own shrimp and vegetable miso ramen drizzled with sesame oil and finished with toasted black sesame seeds. It was pure heaven and hit all the right spots in my tummy.
I also like any dish that can be made in one pot from start to finish. Less dirty dishes the better. I always start off by creating my well seasoned broth and two ingredients that are constantly involved are 1. garlic and 2. fresh ginger. These are super charged health boosters that should be included in your diet regularly. Next is the miso- which can be bought at your local Asian market. The one I used is from 99 Ranch Market and there are plenty of varieties to choose from. I tend to test a few brands until I arrive at one that suits my taste buds the best. Once the broth is beginning to appear slightly cloudy and is releasing wonderful aroma, it is time to drop in any of your favorite veggies. My pot had sliced green onions, broccoli florets, kale and I dropped a whole egg for protein and added flavor. Lastly as my broth had a steady boil the peeled and deveined shrimp went in. If you find more satisfaction in red meat and/or poultry then by all means- toss those in. It’s hard to go wrong.
Stock up on fresh ramen noodles for any moment you get hit by a ramen craving and experiment with fresh ingredients. You’ll be a ramen expert in no time!