FR Ramen

Team: The Cougars

Host School: Crossett Brook Middle School

Age Group: Middle School

Ingredients

        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

Preparation Instructions

  • 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