Quick vegetarian ramen How many ramen lovers do we have out there? Ramen is a de facto food trend, but being landlocked here in the Midwest it takes a bit more time for food trends to filter their way into our neighborhood. But Indianapolis’s food scene is growing (so says Bon Appetit) and with it, we can now get real ramen — “real” being authentic, fresh noodle ramen with complex savory broth, not the 50-cent flavor-packet variety. One of our favorite ways to get inspiration for our kitchen is to go out to restaurants and taste new flavor combinations, either in our own city or when travelling. Mediterranean and Mexican cuisines are our comfort zone, but after grabbing ramen at a local restaurant (Rook) this weekend, we were inspired to up our Japanese slash Korean game. Our restaurant ramen experience was fantastic — savory broth full of umami (that fifth savory sense), creamy poached egg, curly noodles, if you’re me, spicy sriracha: the ultimate comfort food in a bowl. When we went to recreate it to our kitchen, however, we tried for vegetarian ramen and found we couldn’t quite create the savory, slow-cooked broth we were looking for. (But not for lack of trying.) So instead, we revamped the recipe into […]
from A Couple Cooks http://ift.tt/21GrZUj
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