Today’s post is more of an idea rather than a recipe, but I’ll try my best to give instructions for those that are interested. It came about based on what I had in my fridge combined with what I was craving. Three of the ingredients were gifts from folks who are part of this neighborhood swap group: the cornish hens, the mushrooms, and the basil. I love Bull City Swap!
First, I made some broth using two cornish hens that a friend raised and gave to me. The hens were older, so I stewed them for a long time with onions, garlic, celery, carrots, and herbs. Some people discard the meat after making stock, but I like to use it for salads, soups, tacos, etc.
To make the ramen, I took 5 cups of the stock and some of the torn up meat and reheated it in a medium pot. I added 1/4 cup dried wood ear mushrooms, 1/2 cup pickled mustard greens (you could use any kind of greens, including fresh or frozen), 1 Hawaiian chili pepper (very spicy! you can use other hot peppers or pepper paste as you like), and the juice of 1/2 lime. As the broth heats, taste it and adjust to your liking. I ended up adding a tablespoon of white miso for some more salt and umami.
When the broth is boiling, add the noodles and cook for a few minutes less than what the packaging calls for. The noodles will finish cooking as you are serving it up. Divide the soup into two bowls and top with basil, chives, and/or cilantro. You may also want to garnish with some toasted sesame oil, roasted seaweed, or fried shallots. Folks may want to add more lime or hot sauce to their individual bowl for more sour or spice.