Cooking with Zac: Recipes from Rustic to Refined by Zac Posen & Raquel Pelzel

Author:Zac Posen & Raquel Pelzel
Language: eng
Format: epub, azw3
Publisher: Rodale
Published: 2017-10-10T05:00:00+00:00

RAMEN WITH LIME AND LEMONGRASS

Serves 4

I have always been wild for ramen noodles. When I was old enough to travel around New York City on my own, I tried many of the East Village ramen shops, sitting at counters (as one does) trying out their ramen. It wasn’t until I traveled to Japan that I experienced the true art of ramen when I tasted how subtle and varied ramen could be. From that point forward, I chucked the seasoning package that comes with packaged ramen and replaced it with great Japanese seasoning from dashi to miso. This is what I do here—if your ramen comes with a seasoning packet, don’t feel guilty about pitching it and making your own delicious spiced broth.

6 cups Dashi Broth

½ cup shoyu (Japanese soy sauce)

½ cup mirin rice wine

½ cup cooking sake

2 stalks lemongrass, tough outer layer removed, stalk sliced into thirds, and inner reed smashed with a knife

1½ pounds (24 ounces) fresh ramen noodles or 4 packages (3 ounces each) instant ramen (discard the spice packets)

1 tablespoon freshly grated gingerroot

2 soft- to medium-cooked eggs (depending on your preference), peeled and halved

3 scallions, dark green and white parts, thinly sliced

1 lime, cut into wedges

1 Add the dashi, shoyu, mirin, sake, and lemongrass to a large saucepan and bring it to a simmer over low heat—this takes a while, but the slow infusion creates more flavor.

2 Add the ramen noodles and cook according to the package instructions. Turn off the heat and stir in the ginger. Divide the soup among four bowls (discard the lemongrass). Add an egg half to each bowl, sprinkle with scallions, and serve with a lime wedge.

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