This is my take on some of the brothy Ramen that I love so much adapted for a vegetarian diet. The broth can easily be fortified with a little pork stock and if not too seasoned even bits of sweet pork slices can be added. It’s a nice dish because the flavors hit you in stages. Aromatically it gives a nice tea like nose, visually the deep purple serves as canvas for the maelstrom of colors from the veggies. And, within the pallette the savory veggies first accented by the subtlety of the hibiscus broth ends with a fiery kick from the chillies. This dish is not only a representation of me as a chef but me as a person; spicy and complicated
- 1 pound Fresh Ramen or Wanton Noodle
- ½ cup Finely Julienned Baby Bok Choy
- ¼ cup Shredded Carrots
- ¼ cup Finely Julienned Red Onion
- 1 cup Snow Peas
- 1 cup Sliced Mushrooms
- 1 tsp Minced Garlic
- 1 tsp Chopped Dill
- 1 tbsp Olive Oil
- Salt and Pepper to taste
- 1-2 Finely Sliced Thai Chilis
- Cilantro To Garnish
- Edible Orchids – To make it pretty.
- 4 cups of Vegetable Broth
- 2 cups of Water
- Small handful of Dry Hibiscus Leaves
- 2 ounces Honey
- ½ cup of Fresh Lime Juice
- 1 stalk Lemon Grass
1. Combine bok choy, carrot, onion and thai chilis in bowl.
2. Flash cook ramen noodles just for a minute or two in salted boiling water.
3. Mix cooked noodles with ingredients.
4. Get a saute pan hot, throw in oil. Once pan is hot toss in snow peas. Cook until lightly charred.
5.Throw in mushrooms, garlic and dill. Toss in pan until mushrooms are just lightly wilted.
6. Mix with noodles and chopped veg.
7. Plate the noodles, garnish with Cilantro and pour hot broth over noodles.
Enjoy With California Soul Rose’ or a Gewurz or even Riesling. Something with acid, spice and a lil bit of Sweetness.
1. Boil water with cut up stalk of lemongrass and hibiscus flowers. Boil until inky and purple.
2. Strain the liquid.
3. Boil vegetable stock with lime juice, honey and hibiscus liquid.