|2 servings||calories per servings 396||protein serving 17 g||carbs per serving 56 g||total fat per serving 13 g|
Inspired by the growing craft-ramen scene in the United States, and especially Atlanta, this dish melds some of the incredible local products available to us in North Georgia with delicious fresh noodles and organic white (Shiro) miso. Shiso is an herb in the mint family, but it has a flavor all its own.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||56 g|
|Dietary Fiber||9 g|
In a bowl or container, cover eggs with hot tap water while you prepare your mise en place. This will ensure that they are warm throughout so that they cook evenly and quickly.
Prepare your mise en place: Trim and discard base off beech mushrooms. Remove and discard shiitake stems; thinly slice caps. Peel, halve and thinly slice onions. Peel and mince ginger (you need 1 tablespoon of mince). Peel and mince 2 garlic cloves. Halve (if it’s a spring onion) Trim green onions; separate white and green parts. Cut green end into 2-inch pieces, and thinly slice lengthwise; thinly slice white end crosswise. Peel carrot, cut into 2-inch lengths, and run lengthwise across a grater to create 2-inch strands. Slice shiso leaf very thinly.
Heat a saucepan over medium high heat. Add 1 teaspoon sesame oil, then beech and shiitake mushrooms. Brown without stirring until golden on the first side, about 2 minutes. Stir briefly, and cook until thoroughly browned, about 3 minutes more. Transfer mushrooms to a small mixing bowl.
To the bowl of mushrooms add vinegar, sugar and shiso. Stir well to combine and dissolve sugar.
Return saucepan to medium heat and add remaining 1 teaspoon sesame oil, then onion. Cook while stirring occasionally, until translucent and lightly browned, about 4 minutes. Add garlic, green onion whites, ginger and 1/2 teaspoon PeachDish Salt. Cook, stirring, about 1 minute more.
Add 6 cups water and increase heat to high. When liquid comes to a boil gently drop in whole eggs in their shells, and cook 3-7 minutes (3 minutes will yield a very runny yolk and just-set white; 7 minutes will yield a fully set yolk). Use a slotted spoon to remove eggs from the liquid, and set aside while you cook the noodles. Reduce heat under saucepan to medium, and stir in miso paste, bouillon cube and 1 packet soy sauce. Add ramen noodles and cook, stirring occasionally, until springy but not soft, about 4 minutes.
While the noodles are cooking, carefully peel eggs.
To serve, taste and adjust seasoning of broth with PeachDish Salt, soy sauce and sriracha. Use tongs to transfer noodles to 2 deep soup bowls, then pour hot broth over the noodles. Nest an egg, carrots and green onion greens into their own spots around the bowl. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...