An awesome recipe to continue the Lunar New Year celebrations!! Ingredient List 2 sheets kombu 1 cup dried bonito flakes 1/2 an onion, sliced 3 garlic cloves, roughly chopped 2 heaping tbsps white miso paste 2 tbsps butter 1 package ramen noodles (dried or fresh) - cooked according to package instructions 8 oz of shiitake mushrooms, sliced 4 bok choy, sliced lengthwise into quarters Fried poached egg (optional) Cooked chicken (optional) 2 scallions, sliced and soaked in water Toasted sesame seeds Kosher salt and freshly ground black pepper Broth Instructions 1) Bring 8 cups of water to a boil, turn off heat. 2) Add 2 sheets of kombu and 1 cup dried bonito flakes. Let this steep for 15-20 minutes (all ingredients will sink to the bottom). Strain through a fine mesh strainer. 3) Can be stored in the fridge for 3–5 days or in the freezer for 2 weeks. Miso Base Instructions 1) Heat a medium sauté pan or wok over medium-high heat. Add 2 tbsps oil and swirl to coat the pan. When the oil is hot, add the onions and garlic, season with S&P. Cook on one side until caramelized, 4 to 5 minutes. Stir and cook the second side for about 5 minutes. 2) In a food processor, add caramelized onions/garlic, miso paste and butter. Blend until it forms a smooth paste (there will be onion and garlic chunks). Ramen Instructions 1) In a medium saucepan over medium heat, add mushrooms and season with S&P. Sauté about 2 minutes. Add 4 tbsps of your Miso Base. Once mushrooms have a nice sear, add bok choy (cook until wilted). 2) Add 4 cups dashi to the saucepan, bring to a simmer. 3) Divide your noodles into large bowls, top with your ramen/veggie broth. 4) Garnish with a fried egg or cooked chicken (optional). Top with green onions and toasted sesame seeds. ENJOY! #asianrecipe#ramenrecipe#ramenrecipes#lunarnewyearrecipe#asianfoodsAesthetic

Chef Ming Tsai

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