Breakfast Ramen with Kimchi & Avocado

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I made this ramen with a very simple pork stock but you can adjust it to your liking. If you want a creamier consistency, you can add chopped pigs trotters. I prepared the stock the night before so for breakfast there was not much to be done. I love avocado on tortilla soup so why not on ramen? I topped it with wasabi Furikake to keep the Asian flavors going.

This recipe serves 2.

Ingredients:

250grs of ramen noodles

1 avocado, thinly sliced

½ cup of kimchi

1 egg

For the pork stock:

1 kilo of pigs ribs, chopped into chunks

2 cloves of garlic, peeled and smashed

1 piece of ginger, about the size of your thumb

1 white onion, peeled and cut in half

1 medium carrot, chopped

2 litters of boiling water

1 tablespoon of vegetable oil

To serve:

Wasabi Furikake

Chopped chives

Black sesame seeds

Sesame oil

Soy sauce

Chili oil

Lime wedges (optional)

 

Place the vegetable oil in a large saucepan over medium heat. Add the pig’s bones and brown them. Then add the garlic, onion, ginger, carrot. Stir for 1 minute and then add the boiling water. Let it simmer for about 1 hour, removing the foam from time to time. Strain the stock and discard of the solids. Let it cool down before covering it and placing it in the fridge overnight.

The next morning, remove the stock from the fridge. I like to scoop out the fat from the top and discard of it. Then heat up the stock in a saucepan.

Cook the ramen noodles as instructed on the package. Then drain them.

Place the egg in a saucepan over medium heat and add boiling water. Boil it for 7 minutes. Remove the shell and slice it in half.

To plate up, divide the ramen noodles in between two bowls. Add the stock, avocado, kimchi and egg. Sprinkle some wasabi Furikake over the avocado, and some black sesame seeds and chopped chives over the soup. I like to serve it with sesame oil, soy sauce, chili oil and a wedge of lime on the side.

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Mini Poke Ramen Cups

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I was going through my food pictures a couple of days ago and saw a pic of two sushi bowls (or poke) that I made last month and I started to crave fresh tuna again. I thought of making it into appetizer sizes, perfect to share at a dinner party. I seasoned some ramen noodles with sushi vinegar and wasabi Furikake. And made it into tiny cups, by baking them in a muffin pan. They turned out so good, crispy on the outside and chewy on the inside. Just make sure to not make them too thick and use parchment paper as muffin liners to prevent them from sticking to the pan. I tried greasing the pan, parchment paper and cupcake liners. Parchment paper worked the best. Thank you to Vanessa from Pickmeadaisy.com for giving me the tip to add pomegranate seeds to my poke. It goes really well with the tuna!

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This recipe makes 12 mini cups.

Ingredients:

For the ramen cups:

120grs of ramen noodles

1 egg

2 tablespoons of sushi vinegar

Pinch of salt

2 tablespoons of wasabi Furikake

1 ½ tablespoons of vegetable oil

For the tuna poke:

400gr of fresh tuna, cut into small cubes

2 tablespoons of finely chopped ginger

5 tablespoons of soy sauce

1 teaspoon of togarashi

1 avocado, cut into very small cubes

1 teaspoon of lime juice

2 teaspoons of sesame oil

2 tablespoons of chopped chives

2 teaspoons of yuzu powder

¼ cup + 1 tablespoon of pomegranate seeds

1 1/2 tablespoons of sesame seeds

 

Start by making the ramen cups; cook the ramen noodles as instructed on the package. Then drain them and place them in a bowl with the sushi vinegar, Furikake, salt and vegetable oil. Mix well. Allow it to cool down for 5 minutes.

Preheat your oven to 180C/350F. Line a 12 cup muffin pan with parchment paper squares in each cup. If you only grease the muffin pan with oil, the ramen will stick to the pan, so better use parchment paper as muffin liners.

Then place the noodles in the food processor and add the egg. Pulse a few times to get it chopped and mixed through. Don’t over chop it as it is nice to still be able to see that it is ramen noodles.

To make each ramen cup, place about 2 ½ tablespoons of the ramen mixture into each muffin cup, press well to try to create a cup. Repeat for all 12.

Bake them for 30 minutes, until golden and crispy on the outside.

To make the poke, just place all of the ingredients in a medium bowl except for the avocado and mix well. Once everything is mixed through, add the avocado and mix it carefully. Especially if the avocado is very ripe, so it keeps its shape.

Spoon some of the poke into each ramen cup and enjoy!

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Roy Choi’s Furikake Kettle Corn

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This recipe is from Chef Roy Choi and he serves it in his restaurant A-Frame in Los Angeles. It’s based on Hawaiian hurricane popcorn. It is a super weird combination but it’s so good. I saw it about 2 weeks ago on Joy the Baker and I wanted to make it right away. The recipe calls for Kellogg’s Corn pops cereal and here they are not that easy to find. I went to an American store where they do sell it but they were out and they would only have it in a week and a half. I didn’t want to wait that long so I got the closest thing possible and it worked out pretty well.  I used Kellogg’s Honey pops which are sold in regular supermarkets here.

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When you eat it you need to try to get a bite of everything, the corn, bacon, pineapple, Furikake, butter, chives and cereal.  It all tastes so good together. It’s addictive. Zagat called it crack corn and I can see why. It’s also very filling. My husband and I ate it on Saturday around 5pm and we ended up not having dinner because we were still full for the rest of the night.

If you have never heard of Furikake, it’s a dry Japanese seasoning that it’s usually sprinkled on top of rice. It usually contains bonito flakes, seaweed, sesame seeds, sugar, salt and in some wasabi. This recipe makes a big bowl.

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Ingredients:

For the Kettle corn:

1/3 cup of corn kernels

3 tablespoons of vegetable oil

2 tablespoons of sugar

Salt to taste

For the rest of the mixture:

1 cup of Corn pops or in my case Honey pops

2 tablespoons of wasabi Furikake

Pinch of cayenne

5 slices of crispy bacon, chopped into little pieces

3 tablespoons of dried pineapple, chopped very small

2 tablespoons of melted butter

2 tablespoons of chives, minced

 

To make the kettle corn, put the oil in a saucepan with a lid and heat it up over medium heat.  Once the oil is hot, add the corn kernels, and the sugar. Cover with the lid. Shake the pan often so the sugar can mix well with the corn and to prevent burning it. When the popping has slowed down, remove from the heat. Place the popcorn in a baking sheet lined with parchment paper or aluminum foil. Spread it out and sprinkle some salt. Allow to cool down a bit.

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Melt the butter in a small pan and set aside.

In a large bowl, add the cereal, Furikake, cayenne, pineapple, bacon and kettle corn. Mix it all well and then add the melted butter. Toss again to get the butter everywhere. Finish it off with the chives and extra Furikake.  Serve with napkins.