Ramen Noodle Soup
INGREDIENTS
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¼ cup vegetable oil
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8 cloves garlic, smashed
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1 large onion, chopped
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8 thin slices ginger
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1 pound sliced bacon
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4 pounds chicken wings
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12 dried shiitake mushrooms, rinsed
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12 scallions, white and light green parts, chopped
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¼ cup sake or dry sherry
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¼ cup reduced-sodium soy sauce
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Kosher salt
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1 teaspoon sugar
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1 teaspoon white peppercorns
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8 3-to-5-ounce packages dry or vacuum-packed ramen noodles (flavor packets discarded)
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Assorted toppings (see below)
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Toppings Bar
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Take your pick: These taste great in just about any combination.
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Shredded rotisserie chicken
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Sauteed mushrooms
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Nori strips (seaweed)
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Shredded kale
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Cubed firm tofu
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Snow peas
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Toasted sesame seeds
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Sliced radishes
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Sliced scallions
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Bean sprouts
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Kimchi
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Watercress
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Sliced jalapeno
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Pickled ginger
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Wasabi paste
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Fried egg
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Sesame oil
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Sriracha
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Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.
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Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.
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Roasted pork belly: Put 1 cup each sake and water, ½ cup each soy sauce and mirin, and ¼ cup sugar in a Dutch oven. Add 2 pounds skinless pork belly, 1 quartered onion, ½ head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees
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