New York I ❤ You Ramen | @UmamiFromScratch
"A love letter to my favorite place in the whole wide world, through a dish that’s integral in my four year love-affair with this charming city!" -@umamifromscratch
Prep time (including ramen eggs): 15-20 mins
Wait time: 1 hour
Cook time: 20-25 mins
Noodles and extras
- 2 bricks of Naked Noods OR 250g of Dry Ramen Noodles
- 3-4 Ramen Eggs
- 6 Roasted Nori Sheets (packaged)
- 2 tsp Toasted Black Seasame Seeds
- Shichimi Togarashi (optional)
Combine everything & keep it aside for an hour.
- Two 2” x 2” pieces of Kombu
- 10g Dried Shiitake Mushrooms
- 500ml Warm Water
Toast everything for 2-3 mins and grind into fine powder.
- 1 tbsp White Seasame Seeds
- 2tsb Chile Flakes
- 1.5 tbsp Toasted Sesame Oil
- 15g Ginger, Pounded
- 5 Garlic Cloves, Minced
- Full Qty. of Umami Sesame
- 1 tbsp Tomato Paste
- 1.5 tbsp Doubanjiang (Spicy Broad Bean Paste mostly used in Chinese cooking)
- 2 tbsp Soy Sauce
- 2 tbsp Mirin
- 2 tbsp White Miso
- 750 Unsweetened Soy Milk, room temp
*more or less to taste
- 3 Scallions, cut into long 3cm pieces
- 55g Steamed/Boiled Corn Kernels
- 12 Cherry Tomatoes
- 1.5 tsp Toasted Sesame Oil
- 2 tsp Dark Soy Sauce
- 1 tsp Mirin
Make sure to prepare the Dashi & Umami Sesame beforehand.
Heat up a skillet with 1tbsp of oil on high. Once slightly smoking, add scallions and char for 2 mins. Add corn & cook until both scallions and corn have light brown char on them.
Transfer both to a small bowl, and add tomatoes to skillet on high, & char until each of them is bursting & slightly jammy (about 6-7 mins).
Combine toppings with remaining ingredients & set to the side.
To make the broth:
Combine the first 4 broth ingredients in a deep-bottomed pot and cook on medium heat for about 4 minutes.
Reduce the heat to low, and add the next 3 ingredients sequentially at 1 min interval & cook for 5 mins in total.
Deglaze using soy sauce for 1 min then once soy is slightly absorbed into the base, deglaze using mirin for 1 more min.
Now remove kombu sheets (it will be slimy) and transfer dashi into the pot. Once lightly simmering, add 1 tbsp miso by slowly dissolving it into broth.
Now add the soy milk & keep stirring while it cooks for 2 mins. Add remaining miso by slowly dissolving in broth & turn off the heat
Make the noodles:
Place noodle block in 2 cups boiling water and let cook for 3-4 minutes. Adjust time as needed!
Divide cooked noodles into bowls. Ladle in broth, add the toppings with a ramen egg & Nori Sheets.
Finish with some chopped scallion greens, sesame seeds & a dash of shichimi.