Camp & Cabin Cookbook by Laura Bashar

Author:Laura Bashar
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-05-08T04:00:00+00:00

Campfire Ramen

When you have a family of five and every one of them has strong opinions of his or her likes and dislikes, it can be a challenge to find something that all five will want to eat. Ramen is one of those peace-affirming meals that brings my crew together. But no two ramen bowls in our family are alike. The beauty of ramen is that everyone can mix in their favorite vegetables and make the dish their own. How I envision this meal is as a giant pot of broth and noodles, and a rainbow of vegetable choices for everyone to select from. The hot broth will soften the vegetables; just be sure to cut them thin. If you must have meat, offer thinly sliced steak. The hot soup will cook the meat, so you don’t have to do it separately.

Dutch Oven Prep Time: 20 minutes Cook Time: 45 minutes Serves 4

soup

2 teaspoons extra virgin olive oil

¼ teaspoon sesame oil

¼ cup grated onions

2 garlic cloves, crushed

1 tablespoon grated ginger

1 stalk lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife

8 cups vegetable broth

4 teaspoons miso

2 tablespoons soy sauce

1 tablespoon crushed dried seaweed, unseasoned

8 slices dried shiitake mushrooms

16 ounces dry ramen noodles

toppings

Shredded carrots

Shredded cabbage

Bean sprouts

Baby bok choy

Thin slices of rib eye steak

Thin slices of mushrooms

1. In a chimney, light up 30 briquettes.

2. Place the briquettes under a 10-inch Dutch oven and add olive oil and sesame oil.

3. When the oil is hot, add the onions and cook until softened, about 5 minutes.

4. Stir in the garlic, ginger, and lemongrass and cook for 2 minutes.

5. Pour in the vegetable broth, miso, soy sauce, seaweed, and dried shiitake mushrooms.

6. Bring the broth to a boil, then reduce the heat to low, cover, and cook for 30 minutes.

7. Using tongs or a slotted spoon, remove and discard the seaweed, mushrooms, and lemongrass.

8. Bring the soup to a boil and add the noodles. Cook until the noodles are done, per package directions—typically, in 2 to 3 minutes.

9. Divide the noodles and broth into four bowls and serve with desired toppings.

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