Quick Flavor Bombs® Ramen

Ingredients 8 C low sodium chicken stock 1 Tbsp red soy bean paste (miso) 1 C + 1 tsp low sodium soy sauce, split ½ C rice wine vinegar 2 Tbsp vegetable oil 1 tsp sesame oil 12 oz buckwheat soba noodles 4 large eggs 16 Flavor Bomb™ cherry tomatoes, halved 1 scallion, thinly sliced Method In a large pot over medium high heat, add chicken stock and reduce by half. Add miso and 1 teaspoon of soy sauce, then whisk together until the miso dissolves into the broth. Reduce heat to low, cover and keep warm. In a small bowl, combine soy sauce, rice wine vinegar, vegetable oil and sesame oil. Whisk and set aside. Bring a large pot of water to a boil and add soba noodles slowly until submerged, stirring gently to ensure noodles don’t stick together. Reduce heat to medium and cook for 2-5 minutes. Drain and lay flat on a tray. While noodles are still warm, pour marinade on top, stirring to evenly coat the noodles. Bring a small pot of water to a boil. Make an ice bath by filling a large bowl with ice and water and set aside. Using a slotted spoon, […]

By Roger Mooking

Ingredients

8 C low sodium chicken stock
1 Tbsp red soy bean paste (miso)
1 C + 1 tsp low sodium soy sauce, split
½ C rice wine vinegar
2 Tbsp vegetable oil
1 tsp sesame oil
12 oz buckwheat soba noodles
4 large eggs
16 Flavor Bomb™ cherry tomatoes, halved
1 scallion, thinly sliced

Method

In a large pot over medium high heat, add chicken stock and reduce by half. Add miso and 1 teaspoon of soy sauce, then whisk together until the miso dissolves into the broth. Reduce heat to low, cover and keep warm.

In a small bowl, combine soy sauce, rice wine vinegar, vegetable oil and sesame oil. Whisk and set aside. Bring a large pot of water to a boil and add soba noodles slowly until submerged, stirring gently to ensure noodles don’t stick together. Reduce heat to medium and cook for 2-5 minutes. Drain and lay flat on a tray. While noodles are still warm, pour marinade on top, stirring to evenly coat the noodles.

Bring a small pot of water to a boil. Make an ice bath by filling a large bowl with ice and water and set aside. Using a slotted spoon, carefully submerge the eggs into the boiling water, gently stirring for 15 seconds. Cook for 7 minutes, then immediately transfer to an ice bath and allow eggs to cool completely. Peel and halve right before serving.

To Plate

Divide noodles and slice tomatoes between 4 bowls. Carefully pour hot broth over the noodles and top with a sliced egg. Sprinkle with scallions and serve.

Recipes developed by Roger Mooking for SUNSET®

Roger Mooking

Roger Mooking has earned an international reputation as a renowned
chef executing a culinary style that showcases his globally inspired
vision. The Trinidadian-born, Canadian-raised chef is influenced by his
culturally rich family background, his love of people and travel, and
interest in global flavours to create new culinary experiences.
While Roger’s earliest influences are his family’s Chinese and Caribbean
specialties, Roger has also trained under Japanese, Chinese, French, and
Swiss German chefs. This third generation restaurateur has opened and
consulted on many food and beverage operations including “Twist by
Roger Mooking”.

www.rogermooking.com