Harbor House Spring Vegetable Ramen
Courtesy of Harbor House
Yes, even Michelin-starred chefs cook with instant ramen. In this recipe from Matthew Kammerer, chef at the much lauded Harbor House restaurant in Elk, CA, instant ramen noodles and soup mix make a super-simple base for a quarantine-ready meal that’s elevated by fresh and local farmer’s market vegetables.
How to Make It
1
Bring a pot of water to a boil, add the egg, reduce the heat to a simmer, and cook for 6 minutes.
2
Immediately shock the eggs in a ice bath.
3
Peel and reserve eggs.
4
Bring the chicken stock (or water) to a simmer and add the flavor packet.
5
Add the noodles and stir to break up.
6
Cook until just tender, reserving the liquid.
7
Add the radish greens and stir to wilt.
8
In a heavy-bottomed pan, heat the oil over medium-high heat.
9
Slice the radish in half and cook until golden brown.
10
After 1 minute, add the broccoli.
11
After 2 more minutes, as the broccoli starts to become tender, add the garlic, ginger, and green garlic; mix well.
12
Season with a pinch of salt.
13
Ladle in some of the noodle broth.
14
Into a bowl, add the broth and roasted vegetable mixtures.
15
Add the noodle and radish green mixture.
16
Add the egg.
17
Top with field mustard flowers.
18
Season with sesame seeds, sesame oil, and a little kosho.
Ingredients
1 egg
For the Noodles
3 cups chicken stock or water
1 flavor packet from a package of ramen noodles
1 package ramen noodles
greens from 2 radishes
For the Broth
3 tbsp neutral oil
2 radishes, cut in half
½ cup broccoli, cut lengthwise
3 cloves garlic, minced
2 tbsp ginger, minced
1 green garlic, minced
Finishing
3 sprigs field mustard
sesame seeds to taste
yuzu kosho to taste
sesame oil to taste
Directions
1
Bring a pot of water to a boil, add the egg, reduce the heat to a simmer, and cook for 6 minutes.
2
Immediately shock the eggs in a ice bath.
3
Peel and reserve eggs.
4
Bring the chicken stock (or water) to a simmer and add the flavor packet.
5
Add the noodles and stir to break up.
6
Cook until just tender, reserving the liquid.
7
Add the radish greens and stir to wilt.
8
In a heavy-bottomed pan, heat the oil over medium-high heat.
9
Slice the radish in half and cook until golden brown.
10
After 1 minute, add the broccoli.
11
After 2 more minutes, as the broccoli starts to become tender, add the garlic, ginger, and green garlic; mix well.
12
Season with a pinch of salt.
13
Ladle in some of the noodle broth.
14
Into a bowl, add the broth and roasted vegetable mixtures.
15
Add the noodle and radish green mixture.
16
Add the egg.
17
Top with field mustard flowers.
18
Season with sesame seeds, sesame oil, and a little kosho.
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