“I love ramen, period. I love to eat ramen year round, rain or shine, hot or cold. Maybe one third of my body is made from ramen. I came up with this recipe to enjoy the great chewiness and sweetness of the Umi noodles. Blanching the cooked noodle in cold running water maintains the texture of the noodles. I also wanted to use farm fresh vegetables abundant at local farmers market.
The key to enjoying cold ramen is skimming fat off of the chicken broth very carefully and using Japanese dashi to add umami to the soup. ”
Recipe by Naomi Molstrom
Born in Miyagi, Japan in 1974
Lives in Portland, OR
Profession: Assistant chef at Chef Naoko Bento Cafe
Leisure: Cook, eat, and laugh with kids
Word of the day: Manpuku (happy tummy)
Childhood cuisine: Homemade Japanese food
Umi Notes
This recipes makes a very flavorful, delicious bowl of cold ramen soup. The process is involved, but very rewarding. There is enough chicken broth, dashi, and chicken for 8 servings. You could use the leftovers for something else, but since this recipe is a project, it would be a fun thing to make for a dinner party.
Active Time: 45 minutes | Inactive Time: 1 day | Advanced | 3 servings
Chicken broth:
1 whole chicken (about 3-4 pounds)
1” piece fresh ginger, thinly sliced
5 cloves garlic, peeled
Green tops from 1 leek
Dashi:
2 dried shiitake mushrooms
3x3-inch piece kombu
5 dried anchovies (niboshi)
2 tablespoons dry sake
2 teaspoons sea salt
1 teaspoon soy sauce or tamari
1/2 teaspoon sugar
3/4 cup (6 grams) bonito flakes
1 package (12 ounces) Umi Organic fresh ramen noodles
Garnishes:
3 soft boiled eggs
1 small carrot, peeled and julienned
1 small zucchini, julienned
3 red radishes, thinly sliced
Steamed kale, optional
3 scallions, chopped
3 teaspoons white vinegar, divided
3 teaspoons toasted sesame or chili oil, divided
Directions
1. To a large pot add chicken, ginger, garlic, and leek tops. Add cool water to cover. Bring to a gentle simmer, partially cover, and cook 3 hours, skimming any scum off the surface every 30 minutes. Alternatively, cook in a pressure cooker at 15 pounds pressure for 1 hour.
2. Strain stock through a colander, removing and setting aside chicken and discarding spent vegetables. Strain stock again through a fine mesh strainer, and finally through a coffee filter or strainer lined with several layers of cheesecloth to remove impurities. Allow stock and cooked chicken to cool completely in the refrigerator overnight.
3. For dashi, place shiitakes, kombu, and dried anchovies in a quart jar or covered container, add 4 cups cool water, and refrigerate overnight.
4. The next day, skim and discard any fat that has risen to the surface of the chicken broth. Strain the dashi.
5. To a medium saucepan add 3 cups chicken broth and 1 cup dashi. Add sake, salt, soy sauce, and sugar. Bring to a gentle simmer, add bonito flakes, and cook 5 minutes. Strain. Refrigerate to cool completely or cool in an ice bath.
6. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain, rinse with cold water until noodles are cool, and shake out excess water.
7. Remove skin from chicken and discard. Pick meat from the bones and shred.
8. Divide noodles between bowls, and pour 1 cup broth into each bowl. Top with halved soft boiled eggs, carrot, zucchini, radish, kale, scallion, and shredded chicken. Top bowls with 1 teaspoon each white vinegar and toasted sesame or chili oil.
9. Reserve leftover chicken, chicken broth, and dashi for future meals or more cold ramen!
Photos by Shawn Linehan.
