When you have the time, taking the moment to make ramen from scratch is truly something beautiful. Much better than the store-bought variety that’s 1 dollar a pop. This recipe is a modified version from Half Baked Harvest, using beef instead of pork and acorn squash, but it is just as good and heart-warming (or artery-clogging, take your pick). I also want to take the time to apologize for being MIA due to NaNoWriMo and having extra work for both my internships.
Dutch ovens and crockpots are great for soup. Set it and forget it as they say and the instructions on this recipe is literally put the sauces and flavorings with the beef and broth for three hours. The meat should fall apart at the end of it. Honestly, the garnishes and toppings took more time.
The first topping we had to cook were the mushrooms. Instead of getting just shittakes, Matt got some oyster mushrooms, shittakes, and portabella. Variety is the spice of life, as they say. I always have a horrible time getting hard-boiled eggs done just write, so pardon for the questionable quality of the picture (it tastes better than it looked, I swear!). I also believe that if you can add vegetables, you probably should, so we also put in some sliced jalapeno, chopped scallions, and julienned carrots. As for the noodles, we wanted to use rice udon noodles, but the grocery store did not have those, so we went with rice vermicelli. Still good, still safe for my tummy.
The dish was less salty than store-bought ramen, but it was full on flavor. The fish sauce and sesame oil definitely bring out the umami flavors in the meat, which are only enhanced by the added mushrooms. My only complaint would be that the ratio of broth to fillings was a little messed up, but maybe next time when we get thicker noodles, it’ll be the best soup ever.
What I particularly love about this dish is the versatility. In the featured image for this post, that ramen was made of pork and used curry sauce instead of curry paste. It was also really good and I think that, perhaps, if you had the patience, you could also make it with all the leftovers from Thanksgiving…wow, turkey ramen actually sounds really good…
I have not been dressing too interestingly lately, since it is rather difficult to know how to dress on the daily when the weather changes about as often as you do. So, instead, I will take this space to talk about a delightful way to pair fatty soups with wine.
I’m sure everyone has heard before that you should always pair a red wine with red meat. All that is a bunch of bullhonky. For a perfect complement, you want something that will cut through the fattiness of your meal. We went with a white wine, a 2013 Amorella from Goose Watch winery from Cayuga Lake. The grape was made by mine and Matt’s alma mater, Cornell University. The wine was acidic and fruity, tasting of peaches which went well against the heavy saltiness of the meal. Pairing liquids with other liquids is radical, guys, you should try it.
Keep it yummy,
P.S.: I’m making brownies for an event on Friday and you know what means. (It means brownies).