Ramen is soul food. It is meant to warm your soul as much as your belly. At least, we think it does. Ramen should be 1. Flavourful 2. Colourful and 3. Balanced. This is a two part dish, the bone broth and dashi will take the longest time and is what brings the whole dish together, so take your time on it and make plenty – you can always freeze the excess for another day of quick ramen!
Make the Dashi (stock):
Bone broth (we use hare bones) , Red miso, Garlic and Ginger puree, Lovage (just a touch!), Wild Garlic Salt, Shiitake Mushrooms (sliced), Katsuobushi Bonito Flakes, Wakame.
Optional – Add soya sauce and shichimi according to personal taste – but we left these out for the customer to decide. not everyone likes all the condiments!
You can substitute wild garlic salt for regular salt, don’t worry.
Add all the ingredients together and simmer on a low heat for an hour. Adjust quantities according to personal taste. (The exact balance of our own is a bit of a secret – mainly because the chef who makes it – stephanie- often refuses to use measurements and cooks in the style of her grandmother, which is by eye and taste).
Ramen Ingredients:
- Wood Pigeon Breast x 2
- Seasonal greens (pak choi or rocket etc)
- Pickled pink ginger
- Pre-prepared Dashi
- Frozen ramen noodles
Directions:
1. Keep Dashi on low simmer
2. Place 1 pack Ramen noodle in the Dashi (serves 2 ppl) Set timer 3 minutes.
3. Add prepared (salted with bicarb) wood pigeon breasts to a very hot pan and sear each side.
4. Rest pigeon
5. After 3 minutes, tong ½ noodles into each bowl.
6. Place spring greens on side in the bowl
7. Pour 2 ladle Dashi over greens. Pick out 1-2 shitake mushrooms and add to one of the sides in the dish
8. Thinly slice pigeon and add to bowl on top of noodles
9. Add line of pickled ginger
11. OPTIONAL: Serve with a side dish of Kale/Dandelion Kimchi
We are pleased to announce you will find us at the Great British Shooting Show 14-16 Feb 2025!
