To save you the time and exertion from a rage-induced comment, I will begin by acknowledging that my ramen recipe is influenced by but not traditionally a Japanese technique. Ramen has such a vast and rich history there is an entire museum dedicated to it. I won’t bequeath you a history lesson today but want my appreciation for the antiquity of this tradition to be known before I fuck it all up.
People in Toronto are cracked up on ramen – I haven’t seen such a huge food trend since pizza bagels. I’m assuming this fad is rampant in other North American cities but I’m marginally poor and have no money to travel. Honestly, living in such a culturally diverse city like Toronto I don’t really feel like I’m missing out on ethnic culinary experiences. Take for example the plethora of Japanese noodle houses popping up everywhere with Kenzo as the leader of the pack. I’ve been overindulging on the Sapporo Miso Ramen with ground pork – the miso based broth has a beer “essence.” I use essence insecurely because I’m sure there isn’t beer in it but you know how I feel about beer in my food – I dig that shit. So, I based my recipe on this bowl with the intention of adding beer to my broth but I only had white wine in the fridge which is why I appropriately call this, White Girl Ramen.
- 4 Cups of Water
- 2 Mushroom Bouillon Cubes
- 2 TBSP Miso Paste
- 1 TBSP Soy Sauce
- 1 TSP Sesame Oil
- Big Ass Splash of White Wine
The idea is to make your broth first, separately cook your additions and noodles then put it all together in individual bowls before serving. This would be great for a group of people who have different palates as the possibility of ingredients is endless. I added:
- Instant Noodles
- Ground Pork (no I didn’t, but I wanted to)
- Cremini Mushrooms
- Pea Shoots
- Green Onions
As mentioned, you can add whatever you want – knock yourself out!