Freeze Your Broth: Say Adios to Cup-o-Noodles

The Landlady Special

Since I had frozen broth I made some ramen tonight. I am calling it the landlady special since I saw mine today to pay my rent. She's a very nice woman and my soup muse today.

The Land Lady Special

What you need:

Frozen miso broth (I made this another day by boiling water with miso, soy sauce, rice wine vinegar and sesame oil)

smoked tofu

garlic clove

udon noodles

rice wine vinegar

soy sauce

chili pepper

vegetable oil

egg

To make:

Heat down the frozen broth into liquid. Slice some tofu and mince the garlic. When broth is liquid add noodles and soy sauce. Heat oil and drop garlic, brown and add tofu. Drop egg in broth. Simmer broth. Cook the tofu. Then ladle the broth into bowl and add tofu. Finish with rice vinegar and two slices of chili. Great soup in no time!

I Made Ramen and I Killed It; You Can Too (Maybe)

Ramen, Arlette Style

Ingredients

Udon noodles, cooked to package directions and set aside

beef brisket

salt

1/2 cucumber

1/2 carrot

two baby sour gerkins

one shoot of scallion

one clove of garlic

bunch of water cress rinsed and set aside

five baby portabello

rice vinegar

soy sauce

toasted sesame oil

one egg

Method

To make in advance: (it's worth it bitches, this is the soul of your soup): in a slow cooker place brisket and water to capacity. Place about a teaspoon of salt in it. Cook over night. If you go to the bathroom, check the broth and add water to keep the pot full. In the morning unplug slow cooker and place meat and broth in plastic containers. Bones will have fallen from the meat, throw them out.

When you are ready to make your ramen: cook noodles to package directions if you have not done so. Do not over cook them; it is better to leave them a tad al dente. run your container of broth under hot water to loosen frozen broth from container, then transfer frozen broth to a pot. On low to medium heat warm broth. In separate pot boil egg. Wash and slice mushrooms very finely. When some of the broth has dissolved dump in mushrooms. Maintain heat on medium. Julienne the cucumber, the carrot and slice the garlic clove and the scallion finely. When broth is all dissolved and the mushrooms are fragrant, turn off heat and dump carrots and cucumbers in and cover pot. Heat about a tablespoon or two of sesame oil over low heat. Peel your egg and set aside. Scoop out broth into bowl and fill three quarters of the way full. Make sure to fish out some hunks of meat, then add noodles. Raise flame on pan to brown the garlic and quickly turn off. slice your gerkins and add to bowl. Slice egg in half and place in bowl. Pour in a bit of soy sauce and rice vinegar to taste. Finish with the garlic and scallions. Serve ramen and the watercress as an accompaniment.

My beautiful belly bloated with ramen goodness