Ginger - Miso Ramen
Emanuel is our Operations and Marketing Coordinator. He is also our office’s favorite chef. (Team pot luck lunches were truthfully initiated just so that we could benefit from his cooking.) Here’s his recipe for Miso Ramen, with (you guessed it!) a healthy dose of ginger.
4 Buckwheat Ramen Cakes
2 cubes of peeled ginger root
2 Thai chilis
1/2 cup soy sauce
2 quart miso broth
2 trimmed leeks
1 bunch scallion
1 bunch stemmed Tuscan kale
1 tablespoon sesame oil
Your choice of additional toppings (i.e roasted corn, tomato, chicken)
Soft boil 2 eggs. Dunk in ice water and set aside.
In the same water, boil 4 ramen noodle cakes (2-3 minutes) and shock them in ice water once cooked.
Slice scallion tops and set the bottoms aside. Chop kale.
In a pot, sauté leeks in a neutral oil, along with the split Thai chilis.
Once leeks become translucent add miso broth and sliced ginger (one 2 in. cube).
Bring to a boil for 10 minutes. Add kale at the end
In 4 bowls, portion out noodles, kale, scallion, and sliced egg. Pour broth over and enjoy.
Photo by: Ramsay de Give for The New York Times