FR Ramen

Team: The Cougars

Host School: Crossett Brook Middle School

Age Group: Middle School

4 boiled eggs

1/4 cup cloves garlic, chopped

2 tablespoon fresh ginger, chopped

1 tablespoon sesame oil

2 tablespoon olive oil

14oz tofu, drained, diced

2 tablespoon tamari sauce

1 quart vegetable broth

3 tablespoons reduced sodium soy sauce

1 tablespoon mirin (optional- low alcohol content)

3 tablespoons white miso

1 cup shiitake mushrooms, sliced

4 cups young baby greens (bok choy, spinach or a combination)

3 sweet peppers, sliced

1 cup carrots, Juliette cut

3 green onions, sliced

1 cup of bean sprouts

16 ounces ramen noodles (fresh if possible - we will make ours for the competition)*

4 radishes, for garnish

1/4 cup fresh cilantro, for garnish

1 lime cut in wedges, for garnish

Noodles ingredients

3 cups AP flour or a combination of whole grain white flour

4 tsp Sodium Carbonate (Baking Soda that was chemically decompose by heat in a low oven)

1/2 cup warm tap water

1/2 cup cold tap water

In a skillet pan heat 1 tablespoon olive oil, add diced tofu and pan fry until crispy. Add 2 tablespoon tamarin sauce. Reserve.
In pot, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add 1 quart broth and bring to a simmer. Add 3 tablespoons soy sauce, 1 tablespoon mirin and 3 tablespoons white miso.
Place the mushrooms in the broth and cook 5 minutes. Add peppers, green onion, carrots bean sprouts and greens and cook for 1-2 minutes.
Meanwhile, reheat the water in a pot and boil the ramen noodles until just tender, around 2 to 3 minutes.
To serve, place noodles in a bowl and top with broth, vegetables, tofu and soft-boiled eggs. Garnish with radishes, cilantro and lime.

In the competition we will be making our own noodles. We do not recommend this step for large school food service facilities.

Dissolve 4 tsp of your sodium carbonate into the warm water.
Mixing well cold water and flour.
Knead the dough for 5 minutes, then wrap it in plastic and set it aside for 1 hour.
Roll the dough flat, for in 3 parts and slice thin with a sharp knife