Homemade Spicy Miso Ramen with Chashu pork, kimchi, soy-marinated eggs, and seaweed laver. I forgot to put the green onions on top until after I took the picture. I also overcooked the egg because I was doing other things waiting for the water to boil. Next time I will watch until the water boils. Which means it never will.
I used this 12-hour tonkatsu broth recipe. It was a labor of love. And so, this ramen took two days to make. Good news is that I now have 8 servings of the broth. Well, seven now. I used a combo of this and this recipes for spicy miso tare to spice the broth. I am going to look for Japanese/Chinese sesame paste. The second recipe writer said that tahini wasn’t a good substitute and that I could use natural, unsweetened peanut butter. But I only had chunky normal- read: laden with sugar- peanut butter and knew it wouldn’t work. I thought I had some natural almond butter but I couldn’t find it. Anyway, I will keep refining this recipe until it is exactly like I want.
Only have these metal skewers here so tried to do it up as close as I could as you get on the streets in Bangkok. Chopped up and served with sticky rice, papaya salad, the tamarind/toasted sticky rice sauce, and a sweet chili sauce.
Same wavelength! I hadn’t seen your post yet when I got the urge a couple of days ago to have some hot and sour soup in the fridge for lunches. I just started rehydrating my shitakes, woodear and lily flowers a few minutes before I sat down to the computer and saw this!
Office Potluck Lunch tomorrow so I made my Thai Pasta Salad. Had some of that with part of a humongous chickie boobie oiled up and sprinkled with Spicewalla’s Honey and Herb Rub and roasted.
Dios mío, it’s Cinco de Mayo. What is with this cold, rainy weather? I think my hummers and chipmunks have packed up and gone to Mexico. I had Albondigas in the freezer, so soup it is. Cheese & poblano quesadillas, avocado, jicama tossed in Tajin. Santana and tequila.
Skirt steak marinated in Sazon, Adobo, and BF’s mom’s Sofrito. Was going to use the steak in fajitas but it was too good to lose in grilled peppers and onions. Side of yellow rice and avocado-tomato salad. Grilled buttered tortillas as well. Happy Cinco De Mayo!
We held out two years but finally the Coronavirus caught up with our family. We’re all sick, but thanks to vaccines all around (and some Paxlovid) we’re still OK. Our neighbors dropped off an amazing homemade pizza (and salad) tonight. We had already made a salad with garden Romaine, CSA radishes, and doctored-up Good Seasons dressing, which hit the spot.
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