The Never-Get-Take-Out-Again Ramen

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Here’s what you do:

  1. Simmer 2 quarts of chicken stock with 2 tbsp. dark soy sauce, 1 tbsp. Chinkiang vinegar and 1 tbsp. organic butter. Add Himalayan salt to taste (or add a packet of ramen seasoning). Whilst the broth is simmering…
  2. Julienne 3 large carrots (I used rainbow: purple and white)
  3. Julienne 1 large Jalapeño (we like heat so I left the seeds in)
  4. Chop 1 cup porcini mushroom (or whatever variety you like)
  5. Chop 1 bunch of green onion (leave some for garnish)
  6. Add all the vegetables. Cover the pot and let simmer until the carrots are tender (about 10 minutes). Add 2 packages of ramen noodles; cover and let sit until the noodles are tender.
  7. Top with fried egg and garnish with green onion and bean sprouts
  8. HINT: the longer you let it sit, the better the flavor.