GATHER JOURNAL

Photograph by Nicholas Cope Food Styling by Maggie Ruggiero Prop Styling by Linda Heiss


    

Winter Ramen with Seaweed & Tamago

Mains from Issue 8 – Winter 2016 – Origin

Is seaweed the next kale? An impressive source of iodine, fiber, vitamins A, B-6, and C, it is thought to reduce blood pressure and improve your heart health. Also, it just tastes damn delicious, particularly when piled high in a bowl of fortifying ramen.

serves 4



Tamago
  • 3 large eggs
  • 1 tsp mirin
  • 1 ½ tsp sugar
  • 1 tsp soy sauce
  • two 2-x-8-inch strips nori

ramen
  • ¼ cup soy sauce
  • 1 ½ tsp sake
  • 1 ½ tsp mirin
  • 2 quarts low-sodium chicken stock
  • two 5½-inch strips dried kombu
  • 1 ½ tsp bonito soup base
  • 2 Tbsp dried wakame
  • 1 large or 2 small baby bok choy, halved if large
  • 4 (5-oz) pkg fresh ramen or 4 (3-oz) dried
  • 7 oz soft tofu, sliced into 4 pieces,
  • thinly sliced scallion, kamaboko fish cakes, and togarashi to serve

  • 1

    Tamago: In a medium bowl, ockir together eggs, mirin, sugar, and soy sauce with chopsticks until combined. Very lightly oil a 10-inch non-stick skillet. Place over medium heat and add half the egg mixture. Swirl pan to evenly spread egg. Reduce heat to low and cook, without browning, until almost set with very little running when tilted. Remove from heat. Lay a strip of nori running across center. Tilt pan away from you and with spatula fold bottom half up and over nori, then fold top half down, enclosing nori. Transfer to a board, cool 1 minute, then roll from one short end to the other, forming a chubby log. Repeat with remaining egg. Set aside.
  • 2

    Ramen: Combine soy sauce, sake, and mirin in a small bowl and set aside.
  • 3

    Bring stock to a gentle simmer in a medium saucepan. Add kombu and simmer 20 minutes. Discard kombu and whisk in bonito base. Remove from heat and keep warm.
  • 4

    While kombu broth is simmering, add 1 cup cold water to wakame. Let stand 8 minutes, then drain and squeeze out excess water.
  • 5

    Bring a large pot of water to a boil. Briefly blanch bok choy until tender and bright green. Transfer to a board and slice. Do not discard the pot of water.
  • 6

    Thinly slice tamago. Return broth to a simmer and water to a boil. Add noodles to boiling water and cook until al dente, a scant 2½ minutes. Drain and divide noodles between bowls. Stir soy mixture into broth and ladle over noodles. Top with bok choy, tofu, wakame, scallions, fish cakes, and tamago. Sprinkle with togarashi.