by Kyle Blomquist - Ramen
KYLE BLOMQUIST our newest back of house Team Member to River City Revival House and an absolute SOUP MASTER sent me yet another incredible recipe! He made ramen… noodles from scratch… again… but this time we will be sharing his noodle recipe! He’s well on his way to becoming a NOODLE MASTER!
WARNING
Like most Chef’s who are cooking from home, he eyeballed all of the ingredients and relied heavily on taste and texture. None of these measurements are exact! Never once pulled out a single measuring tool. You can adjust this according to your tastebuds as it cooks.
If this was on my menu at River City Revival House, we’d of named it…
IT’S RAMEN MEN
HALLELUJAH
RAMEN W/
SMOKEY PORK GINGER BROTH, MARINATED BEEF, BRINED MUSHROOMS, CONFIT DIAKON & SCALLIONS
INGREDIENTS
for the beef marinade:
(this one is truly 100% me guessing)
Water: 2 cups
Soy Sauce: 1 cup
Sesame Oil: 1/2 cup
Onion Powder: 2 tbsp
Garlic Powder: 1 tbsp
Sriracha Sauce: 1 tbsp
White Pepper: 2 tsp
Kosher Salt: 2 tsp
DIRECTIONS:
for the beef marinade:
I marinate mine in a vacuum sealed bag for 24 hours, flipping the bag once to ensure the beef is wholly marinated and then sous vide at 137 F for 2.5 hours and finish by searing in a cast iron pan and slicing thinly after a 5 minute rest.
INGREDIENTS
for the noodles:
Bread Flour: 825g 330g water
Kosher Salt: 5g
Alkaline Salt: 9g
Water: 330g
DIRECTIONS
for the noodles:
Mix dry ingredients and add water in a mixer with a dough hook attachment, mix until dough is homogenous and not sticky. Once it's balled together nicely, knead by hand for about 15 minutes or until springy. Let sit at room temperature for 30 minutes to relax the gluten. Roll out with a pin and pass through a pasta maker/noodle cutter, boil IMMEDIATELY to prevent noodles from sticking to each other. Noodles should be fully cooked in two minutes.
INGREDIENTS
for the broth:
Basic Pork Stock:
Freshly Grated Ginger: few tablespoons
Liquid Smoke: a splash
DIRECTIONS
for the broth:
Heat pork stock over medium heat, add grated ginger, liquid smoke, and season to taste. Reduce by about 10%.
DIAKON
Peel the radish and slice into 1/2" coins, sprinkle lightly with a 50/50 mix of kosher salt and brown sugar. Cook in a frying pan in 70/30 mix of canola/olive oil at about 200 F, adding butter and browning until both sides are seared. Lay finished diakon on a plate lined with paper towels to strain off oil.
Yummmmm! Photo by Kyle Blomquist
MUSHROOMS
Boil 2 cups of water, add 3 tbsp kosher salt, 1 tbsp sugar and 2 tbsp rice vinegar, whisk all together until salt and sugar dissolves. Pour over chopped mushrooms while still hot and let sit at room temperature for two hours.
SERVING
Plate starting with the noodles, pour broth over top, garnish with mushrooms, diakon coins, beef and freshly cut scallions.
by Kyle Blomquist
BELOW IS THE SONG THAT INSPIRED THE NAME…