Sarah Gerrity of Sweetsonian offers up Grown-Up Ramen, a DIY take on D.C.'s current food obsession, and we're digging her low-key approach to a filling, feel-good meal.
1 quart chicken stock
2 tbsp miso paste
1 tbsp rice vinegar
1/4 cup soy sauce
1 inch fresh ginger
1 clove garlic, whole
Green onions, finely sliced
1 inch from a lemongrass stalk
Pinch red pepper flakes
Two packages of ramen noodles (set the seasoning packets aside)
1 clove garlic, sliced
Handful of mushrooms, sliced
Baby spinach and/or arugula
Sriracha and soy sauce, to taste
1. In a medium saucepan, combine the chicken stock, miso paste, vinegar, soy sauce, ginger, garlic, lemongrass, red pepper flakes, and a handful of green onions. Bring to a boil, and reduce to medium heat. Let simmer for 30 to 40 minutes.
2. For the six-minute eggs, fill a smaller pot with 3 to 4 inches of water, and bring to a boil. Using a spoon, carefully place both eggs into the boiling water, and set a timer for exactly six minutes. When the timer goes off, immediately remove the eggs from the hot water, and chill in a glass or bowl of ice cold water. Set aside.
3. Saute the mushrooms with a drizzle of olive oil, and then fry the sliced garlic until golden brown. Set aside both for toppings.
4. When the broth has simmered for 30 minutes, remove the lemongrass stalk and the garlic clove and discard. Then, add the ramen noodles to the broth. Bring the broth to a fast boil, and transfer the noodles to bowls when they’ve reached the consistency you prefer.
5. Before pouring broth into the bowls over your noodles, peel the eggs. Place one egg in each bowl, and slice in half with a sharp knife. The yolks should be runny, and the whites should be somewhat cooked. Then, ladle the hot broth into each bowl — the broth should further cook the eggs.
6. Garnish with spinach, mushrooms, fried garlic, and sesame seeds. Add sriracha and soy sauce to taste.
Photo: Courtesy of Sweetsonian