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VIBES: Thom Yorke “Truth Ray

Its cold season and I’m now sick for the second time in a month. Im over chicken soup at the moment so this recipe was created out of the dire need to load up on veggies and vitamins. You can use whatever combo of vegetables you’re into, the stock is pretty easy to make from scratch, but you can also just use pre-made veggie stock as a shortcut. Just make sure to add some garlic, ginger, soy and miso to add depth to the flavor. Fresh Ramen noodles are definitely the way to go here. I got mine at Mitsuwa. If you can’t find fresh, call it a day and use the $.25 packet from the bodega- but toss the powdered broth.

1 tsp of peppercorns
a pinch of sesame oil
3 tbsp soy
2 tbsp spicy chili bean sauce
2 tbsp white miso paste
salt to taste
1 tbsp olive oil
6 whole garlic cloves
1 onion, quartered
1 bunch scallions, ends trimmed, chopped in half
1 inch cube of ginger, cut in quarters

6 cups of water or broth


2 carrots julienned
1 small green zucchini julienned
1 red pepper julienned
2 scallion stalks chopped, both whites and greens
1 cup of corn
1/4 cup chopped cilantro
1 package of fresh ramen noodles (if you can’t find fresh, use the dried packets but toss the seasoning)
1 garlic clove sliced into thin rounds
1/4 tsp hot pepper seeds
olive oil
sriracha to taste
Heat oils, garlic, ginger, onion quarters, scallions, peppercorns in a heavy pot over medium heat. Sizzle veggies in the pan for a minute or two. Add water and bring to a boil. Boil for 30 minutes then reduce heat to a simmer, add soy and chili bean paste and simmer for another 30 minutes. Remove from heat strain vegetables and discard. Stir the miso paste into the hot broth. Taste broth and adjust soy, miso and chili and salt sauce to your taste. The broth should have a depth of flavor and you should want to eat it on its own. If the flavor hasn’t developed add a pinch of salt and cook for a bit longer.

Prepare all the veggies and place them in individual piles on a large plate or platter so that you can add them into the broth individually when it is time. Meanwhile, bring another large pot of water to a boil for the ramen noodles.

When the pasta water has come to a boil add the ramen noodles and cook for 2 minutes (or 1 minute less than package directions), be careful not to over cook! You want the noodles to be a little less than al dente so that they will be perfect once the hot broth is ladled over them. Drain noodles, rinse with cold water and set aside.

In a small saute pan heat the olive oil over medium. Add the hot pepper seeds and garlic. Toast the garlic until nice and golden. Remove from heat before it browns. Strain the oil and set aside for garnish.

Add the carrots and the peppers to the broth, cook for a few minutes, until slightly softened but still crisp. Then add the green onion, and corn, cook for another minute. Divide noodles between 4 soup bowls and set to the side.

Add the zucchini to the broth, then ladle the veggies and broth over the noodles in the soup bowls and serve immediately. Garnish with toasted garlic and pepper seeds, cilantro and sriracha pepper sauce to taste.


NOTE: You can easily swap the veggies to your specific tastes. Bok Choy, Bean Sprouts, Spinach, Mushrooms, etc.. all work well. Use the broth as a base and then mix up the veggies and garnishes with what you have on hand.

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