Ramen Noodle Supreme

This ain’t your college day Ramen Noodles!

Ramen Supreme

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Ingredients

  • Raman Supreme2 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

Directions

Preheat oven to 300°F.

The egg

  1. 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.
  2. 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.
  3. 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.
  4. Add a tiny pinch of salt to the egg

The bacon

  1. In a 3 quart saucepan, cook bacon over medium heat until almost crisp, about 6 – 8 minutes.
  2. Add the garlic and ginger and cook this the garlic and ginger browns, about 1 minute.
  3. Using tongs and a wooden spoon, carefully (but quickly) remove the garlic, ginger, and bacon; reserve on a baking sheet.

The corn

  1. 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.
  2. Remove the corn and reserved on the baking sheet.

The mushrooms and carrots

  1. Add 1/2 teaspoons butter to the saucepan, and cook the mushrooms and 1/2 teaspoons soy sauce for about 4 minutes until soft.
  2. Remove the mushrooms and place on the baking sheet.
  3. 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.
  4. Remove the carrots and place on the baking sheet

The Pork

  1. 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).

The broth

  1. Deglaze the pan with the pinot noir.
  2. Carefully pour the wine into the saucepan and scrape those crazy bits free with a wooden spoon, metal spoon, or rubber spatula.
  3. 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

  1. Put the ramen noodles in the boiling broth and cook according to package directions, until they are no longer rigid.
  2. 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.
  3. 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.

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