Making Ramen at Home.

So! We tried making Ramen at home; well Tom and Mallika's home, and it turned out pretty good! 

We followed basically the recipe from Brothers Green Eats youtube channel (these guys are just amazing). Link: https://www.youtube.com/watch?v=8Icz13-Cj84&t=1s. 

Here's the end result: 

The components:

1. Turnips. Diced into bite sized, and sautéed with nothing but a little bit of olive oil until they've caramelized.
2. Cauliflower Florets. Salt+Pepper+generous oil coating, and left to roast in the oven for about 20 minutes (10 each side).
3. Tofu. Extra Firm Tofu cut into cakes, and cooked in a sauce made by reducing some soy sauce, a decent amount of maple syrup, and a little bit of rice wine vinegar. It did not get a crispy sear because we cooked it in the sauce. My bad.
4. Half-boiled egg. 6 minutes in boiling water.

5. Broth: A few Kombu (Japanese seaweed) leaves were heated in about a liter of water for about 20 minutes. Remove Kombu, and add Miso paste, as salty as you'd like. Additionally, chop a bunch of spring onion whites, garlic, ginger, and chili flakes and use these to flavor boiling hot oil. The flavors get imbued in the oil and you can add at least a few tablespoons of this stuff to the broth to give it more kick. Sriracha, soy sauce, sesame oil, can of course be also added.   

6. Ramen: Cooked in boiling water for 2 minutes.
7. Combine, and garnish with sesame seeds and spring onion greens.

Very hearty stuff!

However, I will say that with Asian food I still end up feeling like there's a bit of foreignness in the flavors. So when I make it myself, I get this sense that I may not be making this dish again even though I really enjoyed making and having it. Not sure why. Felt similar, but more so for the bok-choy soup I made the other day.