Ian’s Ramen Soup (no packets involved)

The weekend has been a rainy one, cool for this time of year.  Gets you thinking about fall.  The calm, the quiet: Leaves rustle, wood smoke, the smell of hot soup when you walk into the house…  Autumn has always been my favorite season.

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My son Ian has been perfecting a simple but quite delicious ramen soup.  Start to finish is around 30 minutes.  It does require 2 Asian market items, but both are dried and store well till they’re next needed.  The other items can be found a most grocers.

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He found the recipe on-line, but when he tried to make as per directions,  not much of it went well.  So after a few tries and modifications, we have something truly enjoyable without going too crazy making it.

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For 6 ample servings.

You’ll need:

2-3 Tbs vegetable oil

1 1/2 tsp toasted sesame oil

1/2 tsp red pepper flakes (or to taste)

1 1/2 Tbs ginger-garlic paste

3 Tbs soy sauce

2 Tbs rice wine or mirin

2 quarts of good quality chicken stock

1 oz sliced dried shitake mushrooms

2 cups chopped smoked chicken (we smoke batches, chop, and freeze for meals like this)

7 oz dried guan miao noodles

6 soft boiled eggs

chinese (garlic) chives and blossoms, sliced  (these are easy to grow in most gardens)

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In a medium large stock pot, place both oils and pepper flakes.  Put over medium-high heat and wait for oil to warm and pepper to infuse-around 2 minutes.  Add garlic ginger paste and stir.  Reduce heat if needed and cook for 1 minute.  Add soy sauce and rice wine and cook for another minute.  Add all the stock, stirring and then the dried mushrooms.  Bring to a simmer and cook until mushrooms are softened 5-10 minutes.

While the mushrooms and stock simmer….

Bring a small pot of water to boil.  Add 6 eggs and cook for 7 minutes (from the time added to the pot).  Remove eggs and place into bowl of ice water to stop the cooking.  Set aside.

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Once the mushrooms have softened, Add to guan miao noodles, breaking into shorter lengths as you place into the pot.  Simmer for 3 minutes (or until tender-see package).  Turn off the heat.  Remove eggs from cold water and carefully peel.  (Soft boiled eggs are a bit more delicate to peel without tearing.)

Ladle soup into bowls, add 1 peeled egg per bowl.  Add a generous portion of chives and blossoms too if you have them.  Serve immediately-Enjoy!

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