There is always a moment when you crave asian food.
No need to look for a restaurant, bring it home!
- Chop the ginger, crush the garlic and the lemongrass with the back of your knife. Oil a little pot with the sesame oil, turn your stove on high heat and roast it all until caramelized . Add the honey, miso and soja, the cardamome and the anchovy.
- Let it reduce a bit to concentrate the flavours.
- When it's done, deglaze and fill the pot to the top with water.
- Cut the radishes and the mushrooms in quarters. Cut the pok choi in two and chisel the spring onions.
- Brown the pok choi and the mushrooms in a pan with the remaining sesame oil. Radishes and spring onions will be used raw.
- Turn down the heat, let cook and infuse for 15 minutes.
TIPS: If your stock boils too hard, it will develop an unpleasant bitterness and will loose some of the vegetables properties.
- When the stock is done, strain it. Double the amount of water and keep it on the side.
- For the Ramen, keep close a cold water pot, and boil an other one.
TIPS: Add a bit of white vinegar to the water. It will keep them from being sticky.
- Cook the ramen for 30 seconds in the boiling water, then put them directly in the cold water to stop the cooking and keep the ramen ferm. If you bought generic ramen, follow the instruction written on the package.
TIPS: When cooking, use chopsticks or a fork to separate the ramen.
Now put the noodles and the vegetables in a bowl, pour the hot stock on. Enjoy!
For 2 people
2 spring onions
1 Pok choi
1 lemongrass stick
1 tablespoon of honey
1 tablespoon of miso paste
1 tablespoon of soja
2 teaspoons of sesame oil
5 cardamome grains
* We are used to prep our own ramen but we understand that not everyone have a pasta machine. If you really want it you can download the recipe on the link bellow.
Culinary photographer and stylist