This is fun to make and fun to eat, and easy once you have the ingredients. We discovered this in Boston at Moxie's in the seaport district, and I had to try to recreate it.
It's my favorite celebration meal now. (Revised 1/12/2025 to use dried mushrooms instead of fresh.) Ingredients: 2 eggs One sheet of Kombu, a kind of seaweed used in Japanese cooking For the marinated mushrooms: 2 ounces dried, sliced, Shitake mushrooms. Get the best you can. 1/4 cup real soy sauce 1/4 cup rice vinegar (or red wine vinegar) 2 Tablespoons sugar 2 cups water For the broth: 4 Tablespoons white or red miso paste 1 Tablespoon toasted sesame oil Garlic/chili sauce to taste, around one teaspoon, or more 1/2 teaspoon white (or black) pepper 1 Tablespoon Shitake mushroom powder ( handy for a lot of dishes) 3 cups water Other: Around 10 oz dry ramen noodles. Get good ones. 4 oz baby spinach as bed for noodles Three or four leaves of Napa cabbage cut into strips 1 bunch scallions, bulbs discarded and stems cut diagonally. Two teaspoons sesame seeds, roasted in a small fry pan until brownish. Directions: Take two eggs out of fridge and let come to room temperature while you make the mushrooms and stock. Mushrooms: This is best made beforehand, in the morning or the day before. Use a small pot to marinate the mushrooms. Bring the ingredients to a boil, reduce to simmer and cook 1/2 hour. Pour into small Pyrex bowl, cover, Let sit until you are ready to use. Stir every once in a while. In your soup pot, use the 3 cups water to simmer a sheet of Kombu for a half hour. ( You can skip the Kombu, but what the hell.) Broth: Put all the broth ingredients except the water into a Pyrex measuring cup or small bowl. Set aside. Discard the seaweed when it is done, then add some of the hot seaweed broth to the Pyrex cup of ingredients. Mix until the miso is smooth. Take care to dissolve lumps of miso. Now pour your Pyrex cup of ingredients into the Kombu water. Simple. Add the marinated mushrooms and the marinade. Reheat when you are ready to eat. To make the eggs: Put the eggs in boiling water for 6 1/2 minutes. Quickly put into an ice water bath. When cooled, peel and slice in half. When everything is ready, cook your noodles (usually around 2 to 4 minutes), strain and place on top of your two bowls of spinach leaves. Ladle the broth on top, arrange the cabbage, scallions and eggs, and top with sesame seeds. Or just go to Moxie's, have a nice night out.
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