Lunchbreak: Ramenfest 2014

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Ramenfest 2014

Belly Q
1400 W. Randolph
Chicago
(312) 563-1010
www.bellyqchicago.com/

Embeya
564 W. Randolph
Chicago
(312) 612-5640
www.embeya.com/

Sumi Robata Bar
702 N. Wells
Chicago
(312) 988-7864
www.sumirobatabar.com/

Ramen with Corned Beef Broth, Bok Choy, Grainy Mustard, Red Potato

Broth

Ingredients:
5 cups chicken broth
1/4 cup garlic, sliced thin
1 medium leek, washed and chopped
1 cup carrots, sliced 1/8 thick
1 cup celery, sliced 1/8 thick
2 Tbs olive oil
1/4 cup fish sauce
1/2 pound red potato, quartered
1 pound sliced corn beef
1/4 bunch cilantro, garnish
2 pcs lime, juice only
4 tsp grainy mustard

Directions:
In a large stock pan, over medium heat add olive oil, saute all the vegetables until tender. Add chicken broth simmer for 20 min or until the vegetable are soft. Season broth with fish sauce, lime juice and add 1/4 bunch cilantro. Place cooked ramen or 6 oz of cooked angel hair in a bowl and pour 8 oz hot broth on top of the noodles. Add 4 oz of sliced corned beef and add grainy mustard around the broth.

Roasted Chicken Ramen

Ingredients:
32 oz. unsalted chicken stock
1 lbs. chicken bones (cut into small pieces)
4 oz. Aka Miso
soy sauce (to taste)

Directions:
Preheat oven to 400 degrees. On a cookie tray, spread out the chicken bones and lightly drizzle the bones with vegetable oil. Next place them in the preheated oven for 15 to 20 minutes till browned. In a saucepot add the roasted chicken bones and the cold chicken stock together. Bring the sauce pot up to a boil, then down to a simmer for 15 minutes. Skim any oil or impurities that float to the top. Then strain the stock into another sauce pot using a fine mesh strainer. Next whisk in the Aka Miso. Finally add soy sauce to taste. Using the same sauce pot bring the liquid to a simmer and add one pkg of dried ramen noodle. Cook till al dente. Transfer into a deep soup bowl and top with your favorite toppings.

Possible Toppings:
soft-boiled egg
baby spinach
green onions (sliced thin)
roasted chicken breast

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