This ain’t your college day Ramen Noodles!
- 2 pack of your favorite ramen noodles any flavor (discard the flavor packages)
- 1 teaspoon white vinegar
- 1 egg
- 2 strips of bacon
- 2 garlic cloves, peeled and minced
- 1/2 ounce ginger, peeled and minced
- 1/2 corn, shocked and cut from cop
- 6 teaspoons soy sauce, divided
- 1 tablespoon butter, divided
- One half Portobello mushroom, sliced
- Pinot noir wine for deglaze
Preheat oven to 300°F.
- In a small pot, bring 2 cups of water and white vinegar to barely a simmer, crack the egg and slowly add to the simmering water. Using a slotted spoon, gently flick some of the hot water on top of the egg.
- After 3 – 5 minutes, when the white is opaque and no longer wispy, remove from heat and used a slotted spoon to gently remove the egg.
- Carefully, run the egg under a tiny stream of cool water to stop the cooking. This might take a little practice. Set the egg aside, still in the slotted spoon.
- Add a tiny pinch of salt to the egg
- In a 3 quart saucepan, cook bacon over medium heat until almost crisp, about 6 – 8 minutes.
- Add the garlic and ginger and cook this the garlic and ginger browns, about 1 minute.
- Using tongs and a wooden spoon, carefully (but quickly) remove the garlic, ginger, and bacon; reserve on a baking sheet.
- Cook the corn in the bacon fat until slightly browned, about 3 – 4 minutes. At the 2 minute mark, add 1/2 teaspoons soy sauce to the corn.
- Remove the corn and reserved on the baking sheet.
The mushrooms and carrots
- Add 1/2 teaspoons butter to the saucepan, and cook the mushrooms and 1/2 teaspoons soy sauce for about 4 minutes until soft.
- Remove the mushrooms and place on the baking sheet.
- Repeat the exact process with the julienned carrots. Add 1/2 teaspoon butter to the saucepan, and cook the carrots and 1/2 teaspoons soy sauce for about 4 minutes until soft.
- Remove the carrots and place on the baking sheet
- Add the pork tenderloin to the saucepan and cook to medium, about 8 – 10 minutes. Slice and reserve on the baking sheet.
By this point, your pot should be littered with tasty bits, caramelized what-nots and bacon butter drippings. (Place the baking sheet in the oven to get all of the ingredients (except the egg) hot again).
- Deglaze the pan with the pinot noir.
- Carefully pour the wine into the saucepan and scrape those crazy bits free with a wooden spoon, metal spoon, or rubber spatula.
- Add 3 cups water, the reserved bacon ginger garlic mix, the soy sauce, and the salt, and bring to a very rapid boil. Boil for 7 – 10 minutes so that the flavors concentrated and reduce.
The Ramen Noodles
- Put the ramen noodles in the boiling broth and cook according to package directions, until they are no longer rigid.
- Using tongs, remove the noodles from the broth and place in a big soup bowl. Carefully remove the baking sheet and arrange all the ingredients on top of the noodles.
- Add the egg carefully. Fill with the broth. Wait 1 minute, and serve
Adjust the ginger as well as soy sauce measurements, so the gratin is as spicy and salty as you prefer.