More Ramen v.3

So I prepped a lot of ramen toppings recently. With -22* C temps in Chicago I needed a hot bowl of thick miso ramen to warm up! Basic miso soup base with chicken and pork stock. Ground pork, butter corn, cabbage, spicy bamboo, green onion, and an egg (overooked damn it! Agghhh!)

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Comments

Brandon_Byrd_40557

Nice! I totally feel you... I'm in Chicago too and have a pot of Momofuku ramen broth bubbling away on the stove right now while I'm smoking some pork belly and shoulder out back. I made pho earlier in the week (when it got really cold) to help take the chill off. And last night I went out for dandan noodle soup. Hot broth -- it's so necessary.

Rick_Ruiz_125018

Awesome! In DC area, not as cold, but still quite chilly and just had some Thai noodles myself.

Matt_Boyle_80684

If you want some real Ramen in DC try Ren's in Wheaton

JasonWirth_68226

Nice! Sounds like you've got quite a cold-weather menu! Out of curiosity, are there any Chicago Chef Steps meetups? It would be fun to get together with other like-minded people and eat and cook.

Brandon_Byrd_40557

No meetups that I know of, really. But if you want to get together with a bunch of dudes and eat and cook, there's a ManBQue meating every month. The atmosphere is much different than you'd get from a ChefSteps get together, however.

Rick_Ruiz_125018

Sweet a place to check out! Thanks. We have been to Daikaya, pretty good ramen.

aaron.murphycrews

I'd also put in a vote for Toki Underground

C_drick_113829

What is the egg temp for perfect ramen eggs???

Timmy_74965

I generally just do a 75C degree egg for 13 minutes...that's firm whites and creamy yolk for me.

dfc4023

I love to pull out the immersion circulator as much as the next guy, but for a ramen egg I stick to the method referenced in japanese soul food... pop a hole in the bottom and drop into boiling water for about 6 minutes. continuously stir in a circle for the first two minutes to center the yolk. shock. peel. enjoy.