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Ramen Broth roll of pork sausage knob mushrooms scallions chicken stock mirin soy sauce sugar collard greens noodles Ramen noodles corn eggs scallions sesame seeds bamboo shoots
Viewed: 21 - Published at: 9 years agoIngredients
- Ramen Broth
- 12 ounces roll of pork sausage, I used papa georges reduced fat regular, its great stuff
- 1 inch knob, fresh ginger cut in half
- 4 shitake mushrooms
- 1 bunch scallions, white parts cut in half, reserve green part to slice for presentation
- 2 quarts chicken stock
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 bunch collard greens, removed from stems, and roughly chopped
- Noodles and toppings
- 4 portions fresh ramen noodles, I get mine at my local Asian market, you can use dried if you can't find fresh.
- 1 cup corn, use frozen, canned, or if its in season fresh!
- 4 eggs, I soft boiled mine, but you can poach or fry them as well.
- tops of scallions (green parts) sliced
- sesame seeds or ramen pepper for garnish.
- 1 cup bamboo shoots
Method
- In a large saucepan or stock pot place crumbled sausage over medium heat, when the sausage begins to render add ginger, and white parts of scallions (save the green part for topping bowls), add shitake, add collards, when wilted and shrunken in size, add stock.
- Bring to boil, reduce to medium, add soy sauce, mirin, and sugar. Simmer. Skim any oil off the top.
- Boil noodles as per directions on package, this all depends on what you end up using, fresh cook fast mine were done in about 1 minute.
- Assembly: Divide noodles up evenly into four bowls, fish out your mushrooms and remove stems, and slice, place in bowl, add corn to each bowl, fish ginger out of broth and discard. Using tongs or chopsticks remove some of the collards and mushrooms(remove woody stem)slice place on bowls, do the same with sausage using a slotted spoon, add broth, sliced scallions, eggs, bamboo shoots and a bit of sesame seeds or ramen pepper. Enjoy! A whole new way to get your sausage and eggs!
