Gallery

My Cookbook

Explore

Gallery

My Cookbook

Ramen

The Ramen recipe in my head, now on paper

John Scrugham

⁠

⁠

✋ Gather

Raw Ingredients

Ginger (thumb sized)

Garlic (full head)

Sesame Oil (a few drops)

Miso (2 tablespoons)

Chicken Breast (8 oz)

Chicken broth (2 cartons).

This happens to have 1/2 carton of veg broth as well

Onion (1 medium)

Green onion (2)

Shitake Mushrooms (2 hand fulls)

Sunflower Oil (or any vegetable oil)

Tamari (soy sauce, coconut aminos fine too)

Bok Choy (not pictured b/c wasn’t on hand so you can use any green veggie like gai lan)

Sesame seeds

Ramen noodles

Black Pepper (tiny bit)

White Pepper (tiny bit)

Sriracha (tiny bit)

Fish sauce (tiny bit)

Eggs (3, not pictured, already had eggs for breakfast)

Equipment

Pots (2)

for boiling water

for soup

Knife (8 inch chef or 6 inch veg)

Cutting board

Small cup for

Large metal bowl

Wooden spoon

Soup serving spoon

Measuring tablespoon & teaspoon

Garlic press

Grater

Eating with

Large soup bowl (if possible,

ramen bowl⁠

)

Chop sticks

Spoon (

iron glazed⁠

or ceramic

Chinese soup spoon⁠

)

🔥 Cooking Schedule

Mise en place

The foundation: Mix together in the side bowl

Minced garlic (through

press⁠

)

Grated ginger (with

zester⁠

)

Sesame oil

The base

Dice onions

Spice mix

Tamari

Black Pepper

White pepper

The vegetables

Thin slice mushrooms, unless they are tiny then keep whole.

Thin slice bok choy and cut off the bottom, unless they are tiny then keep whole.

Topping

Scallion greens

Sesame Seeds

Nori (can be the

snack style⁠

)

More garlic (because it’s important)

View of On heat

View of On heat

⁠

🍻 Serve

Plating

Bottom: Noodles

Middle: Pour soup over

Garnish: Scallion greens, sesame seeds, extra garlic, nori, egg (cut in half)

Gallery

Want to print your doc?
This is not the way.

Try clicking the ⋯ next to your doc name or using a keyboard shortcut (

CtrlP

) instead.