Because after a Certain Age, the flavor packet Just Doesn't FlY You know you're a grown up when making ramen at home means getting out the pots and pans, as opposed to tearing open a flavor packet and sheepishly turning on the microwave. (At least you think you're a grown up. The reality is, you're probably still sucking down a bowl of this rich, pork-y goodness around 2:00am, after a late night out that may or may not have involved some paint-peeling karaoke and unnaturally bright cocktails, somewhere in the depths of Little Tokyo. Just me? Man, I hope not. If the only ramen you've ever had came in a yellow and orange plastic packet with a side of roommates, shower shoes and questionable judgement, it's time to put down the Maruchan and experience the real deal. The good stuff is unctuous and murky. It's packed full of salty and rich pork fat and often lent an unmistakable umami by fermented miso paste and the silkiness that only a runny egg yolk can produce. It's heaving with yellow-tinted, alkaline wheat noodles that hold up firmly in the broth and have a distinct chew that can't be beat. Topped with everything from pork belly and bok choy to soft-boiled eggs and seaweed, a bowl of ramen is a veritable blank canvas made vibrant by the call of your cravings. Ramen is what you want when you've had a soul-sucking week, a big night out or too many kale salads in a row. Have I made ramen the hard way? Yes. I have roasted bones and slow cooked pork and spent the better part of three days cooking one dish. Was it worth it? Yes. Is that going to happen any time soon? No. With three jobs and the dream of some semblance of a social life, I'm not sure that slow-cooking pork solo in my kitchen with a glass of wine for three days, is a responsible use of my time. While you'll never find me ripping open something with the words 'chicken flavor' stamped across it, I do recognize that there's a happy medium to be found. Homemade, but made quickly. Ingredients: Makes about 4 servings
Place your mushrooms in a bowl and cover them with a cup of boiling water. Let them reconstitute. Meanwhile, in a large pot, melt the coconut oil over medium heat and add the pork. With the back of a wooden spoon, break up the pork and cook it until it is no longer pink - about 3 minutes, then add half the sliced scallions and season it with salt and pepper. (Remember, miso is a bit salty, so keep that in mind when adding salt here.) Cook for a further minute. Add the miso paste to the pork and mix to combine. Then, add the broth, soy sauce and Sriracha. Strain the mushrooms from the water, and pour the mushroom infused water into the soup, reserving the mushrooms as a topping. Bring the mixture to a simmer, and cook for about 10 minutes. During the last 3 minutes, add the bok choy. While the soup is simmering, cook your noodles according to the instructions on the packet and soft boil your eggs. (For a perfect soft boiled egg, I gently submerge mine into moderately boiling water and cook them for 6 minutes, then dunk them in ice water to stop the cooking, before I peel them.) Divide the noodles among your bowls, and add the broth with the pork and bok choy. Top your ramen with the mushrooms, grated carrots, remaining scallions, and halved, soft-boiled eggs. If you're feeling spicy, throw on a little more Sriracha. This shouldn't take you more than about half an hour to make, once you get the hang of it. That leaves you with plenty of time to rehearse your karaoke game plan, so that next time you're better prepared. As for the ungodly hour at which you choose to consume this delicious creation, well that depends entirely on how grown-up you're really feeling. *Miso paste can be found in Asian supermarkets and in the refrigerated portion of the international section of Whole Foods. (Full disclosure - the noodles in the photograph are spaghetti noodles, because if I don't make a shopping list, I basically can't function properly.)
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