Seafood Champon Ramen RECIPE BY: CHEF JOHN NG, ZEN BOX IZAKAYA
Noodles • 2 servings ramen noodles
Cooking Instructions 1. Cut pork and cabbage into big bite sized pieces, thin slice the onions and carrots. Cut stem off shiitake mushrooms and rehydrate wood ear mushrooms in water for about 15-30 min. Remove the stem/root and cut to bite sized slices. 2. Heat chicken fat in a wok with minced ginger and garlic until lightly brown. Add thin-sliced pork, and sprinkle in salt and pepper. Stir-fry quickly for approx. 3 mins. 3. Add miso paste and cooking sake. 4. Add cabbage, onion, and carrots to stir-fry. Once carrots are cooked through, add shiitake, wood ear mushrooms, and bean sprouts. Continue to stir-fry. 5. Add 2 ½ cups of chicken broth and let it come to a boil. Lastly toss in mixed seafood and corn. Once they are cooked, the soup is ready! 6. Follow package instructions and boil the noodles. Once the noodles are cooked, drain well and place in a bowl. Pour in the soup, and you are done!
Broth • 2 cans chicken broth • 1 cup water • 1/2 lb chicken wings • 1/2 cut yellow onion
• 2 oz. ginger • 2 oz. garlic • 2 oz. green onion
Broth Instructions 1. In a pot, heat water, chicken broth and chicken wings to simmer. Slowly skim off scum and discard. Skim off fat and keep fat for later use. (see cooking instructions) 2. Add smashed ginger, garlic, ½ yellow onions, and green onion in the broth and simmer for approx. 1 hour. 3. Strain out liquid and rest on the side for later. Topping • 150 g pork thinly sliced and cut to bite-sizes • 1/2 lb frozen cut mixed seafood • ¼ cabbage cut to bite-sizes • ½ onion thin slice • ½ carrot chopped into ¼” thick pieces • 2 oz. bean sprouts washed • 2 shiitake mushrooms (or shimeji mushrooms) stem removed and sliced • (Optional) 2 wood ear mushrooms rehydrated in water for about 15 min, cut off roots, and thinly slice • ¼ cup frozen corn • 1 tsp cooking sake or white wine • 10 g minced garlic
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• 1 Tbsp minced garlic • 1 tsp mince ginger • 1 Tbsp chicken fat • Salt & pepper by preference
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