Lately we’ve been simply addicted to this Umami Bombi little ramen feast, simmered in our own chicken bone broth and our own seafood broth from boiled down shrimp, crab or lobster shells. We add Vietnamese fish sauce and tons of ginger and garlic and lots of Vietnamese flavors, with the addition of seared smoked Andouille sausage, Red Argentinian shrimp (which taste like lobster) and a couple creamy soft boiled eggs.
We are including several pics of ramen dishes from our wild savory kitchen because whenever we find a combination that is completely off its Earthly chains, we are inspired to noodle it!
Ingredients for Four Servings
6 to 8 cups already reduced chicken bone broth, boiled down from 12 cups (we often use half chicken broth and half seafood broth, making the seafood broth from boiled down shrimp or lobster shells, or clam juice)
4 tablespoons fish sauce (we use Red Boat brand)
2 tablespoons mirin
2 tablespoons rice vinegar, unseasoned
2 tablespoons tamari (which has no wheat) or soy sauce
2 teaspoons sesame oil
2 teaspoons chili oil
1/2 teaspoon smoked Spanish paprika
4 garlic cloves, crushed
2 to 4 inches ginger, grated (about 1/4 cup)
1/2 teaspoon ground black pepper
salt to taste, very little is needed
Ingredients to Add to Soup…
1/2 pound large shrimp with shells off, or cooked with shells on and then the shells removed while feasting on the Ramen… so much fun!
1/2 pound smoked Andouille or Kielbasa sausage, cut into thick coins
1 tablespoon coconut oil or canola oil
1 bunch scallions, thinly chopped
1 or 2 soft boiled egg
5 or 6 ounces of Japanese curly noodles, called Chuka Soba (we use Kame brand, easily purchased on Amazon by the case)
In a two quart saucepan, add together the first 12 ingredients and simmer until married, about five minutes.
Meanwhile, prepare the ingredients to add…
Lightly sear the sausages on both sides in the oil and set aside.
In the same oil, now flavored by the sausage, very lightly sear the shrimp until they just begin to plump up, remove from the heat and set aside.
Follow the instructions on the Ramen noodle package, usually boiling the Chuka Soba for 4 to 5 minutes.
Using large soup bowls, add the Ramen noodles first, then the soup broth, then the sausages and shrimp, finally the scallions and the soft boiled eggs. Enjoy!