Gussied Up Ramen Food

EASY MISO RAMEN WITH SOY MARINATED EGGS

Steps:

• For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
• Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
• For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
• Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.

GUSSIED UP RAMEN

Steps:

• To make the dressing, in a small bowl, whisk together the sesame oil, rice vinegar, honey and soy sauce. Set aside.
• In a medium skillet over medium heat, combine the canola oil and red pepper flakes. Heat for 30 seconds, then add the noodles and sesame seeds. Cook, stirring constantly, until golden, about 8 minutes.
• Transfer the noodle mixture to a large bowl and let cool 10 minutes. Add the spinach, scallions and apple slices, then drizzle with dressing and toss to coat. Top with dried cranberries.

GUSSIED UP GRAVY

Steps:

• Add the caramelized mirepoix, sage and thyme to a saute pan, mix together and heat over medium until hot. Add the gravy, turkey pan juices, chicken broth, salt and pepper. Bring to a simmer--don't boil it--and simmer until reduced slightly, 10 to 15 minutes. Transfer to a dish, let cool and then cover and refrigerate for up to 3 days.
• When ready to serve, bring the gravy back to a simmer. Stir in the chopped eggs and pour into a pitcher.
• Butter a 9-by-13-inch baking dish.
• In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups).
• Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish.
• If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour.
• If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour.

AFTERNOON RAMEN

Steps:

• For the broth: Preheat the oven to broil. Place the onion and ginger on a baking sheet and broil until blackened on top, about 10 minutes.
• Cook the bacon in a large pot over low heat until all of the fat is rendered out and the bacon is crisp, about 10 minutes. Put the roasted onion and ginger, the garlic, green onions, leek, broth, soy sauce, mirin and salt into the pot. Simmer for 2 to 3 hours, while you cook your pork belly. Strain to serve.
• For the pork belly: Preheat the oven to 350 degrees F. Sprinkle the belly with the salt, sugar and pepper. Throw the seasoned belly in a roasting pan and pour the sake over it. Roast for 1 hour 30 minutes, and then bring the heat up to 450 degrees F and let it caramelize. It should be tender but not mushy.
• Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it¿s thoroughly chilled through. At that point, slice it into nice, thick slabs. Set aside for ramen.
• To assemble the ramen: Cook the ramen noodles according to package instructions. Place the noodles into a bowl, followed by pork belly and top with broth. Add whatever toppings you like!

GRANDMA'S SOUPED UP RAMEN NOODLE SOUP

Steps:

• Whisk rice wine vinegar and soy sauce. Set aside.
• Heat a medium-size pot and add oil. Stir in the garlic and pork and cook until the pork is no longer pink. Add water, noodles soup base and vinegar mix. Bring to a boil. Add the onions, fish cakes, and mushrooms. Season with pepper. Cook for 2 minutes. Add the Ramen noodles and bean curd. Cook for 3 minutes. Top with scallions and egg.