I was inspired to make ramen after a late afternoon craving that I wasn’t able to satisfy. There’s a really popular Ramen House near me that I can never get into. It’s always at least an hour wait when I get there and I’m usually too hungry to wait. The next day I was feeling defeated and thought, “How hard can it be?”

The answer is “not hard at all!” The ramen I made was a huge hit and I can’t wait to make it again. The ingredients list for this dish is long, but don’t let that fool you. The recipe is easy and is so worth it. I have become such a fan of cooking with miso so I was excited to make this.

The broth recipe takes a little time, and a lot of chopping but once I tasted it, I knew I had found a hit. The recipe I followed is William Sonoma’s Homemade Ramen Broth.

Ingredients:

  • 2 Tbs. vegetable oil
  • 2 lemongrass stalks, thinly sliced
  • 4 green onions, white and light green portions, thinly sliced
  • 6 garlic cloves, minced
  • 2 jalapeño chiles, thinly sliced
  • 8 cups (64 fl. oz./1 l) chicken broth
  • 1/4 cup (2 fl. oz./60 ml) mirin
  • 1/4 cup (2 fl. oz./60 ml) soy sauce
  • 1/4 cup (2 oz./60 g) white or yellow miso paste
  • 2 pieces dried kombu

Directions:

In a large pot over medium-high heat, warm the oil. Add the lemongrass, green onions, garlic and jalapeño and cook until fragrant, about 4 minutes. Stir in the broth, mirin, soy sauce and miso until combined and bring to a simmer. Add the kombu and continue to simmer until the flavors deepen, about 15 minutes. Strain and discard the solids before using the broth as directed in your recipe. Makes about 8 cups.

As far as ramen ingredients go, it’s completely up to you. I chose to make mine vegetarian and gluten free by using rice noodles. Ramen noodles are easy to find at any grocery store. I used bok choy, shitake mushrooms, both fresh and dried, green onion, and 6-minute eggs.

Practice this PERFECT 6MIN EGG recipe while your broth is simmering.

Boil rice noodles separately in their own pot. Drizzle lightly with oil and set aside while you finish the rest of the recipe. Chop plenty of fresh green onion and remove the larger white portions of the bok choy. Let the mushrooms simmer in the broth for at least 10 min. When your eggs are peeled and sliced in half, you are ready to assemble your ramen. Place a heaping handful of rice noodles in a large soup bowl. Ladle broth and mushrooms (and some of that kombu, if you like it) over noodles. Add leafy parts of the bok choy and green onions and give it a quick stir. Add a few squirts of sriracha and enjoy!

 

In our first episode of Season 2, food stylist and home chef, Joanna Badano makes slow-fermented kefir waffles! In Joanna’s recipe, she is using kefir made from grains she got from a fellow fermenter, but you can purchase yours at local health food stores or order them online.

To make your own kefir, get your starter kit and start feeding your grains with a milk of your choice. Simply add kefir grains to milk, any type of milk you prefer (raw or pasteurized – cow, goat or sheep) in a jar, cover with a cloth and allow the milk to culture at room temperature for 24-48 hours. 

You will also need some sourdough starter for the recipe as well. Find out if any friends and family bake sourdough or get your own starter going.


For the Batter, you’ll need:

2 1/4 cups of Einkorn Flour

Pinch of Salt

2 Cups Kefir

1/4 Cup of Sourdough Starter

1 TBSP Maple Syrup

1/4 Cup of Warm Water

(cover and let sit overnight)

When you’re ready to make the waffles, you’ll need:

3 Eggs

1/4 Cup Cool Melted Butter

Maple Syrup & Berries for Toppings

Watch Joanna do it, then try it on your own! For more recipes, tips, and tricks subscribe to our YouTube Channel!

 

 

Restaurant Week is an opportunity for restaurants to partner with their local tourism board or chamber of commerce to deliver a week of prefixed menus at a reduced price. This encourages the local community to go out and taste menus they may not normally try. Sonoma County Restaurant Week starts March 6th and runs until the 12th.

Every year I see more and more local restaurants exploring food preservation and integrating it into their menu. This year’s restaurant week menus have more housemade pickled, cured, and fermented items than I’ve seen in years past! Here is my list of top places to get preserved food during Sonoma County Restaurant Week:

  1. FOGBELT– This brewing company and restaurant serves a killer Butcher’s Board with local meats and aged cheeses. Not to mention their beers are out of this world.
  2. ROSSO– With locations in Santa Rosa and Petaluma, this Napoli-style wood fire pizzeria has been serving Proscuitto and housemade burrata during restaurant week for years!
  3. HOPMONK– Hopmonk is a great place for California cuisine and live music in Sebastopol. They will be serving their sausage board with fresh pickled veggies.
  4. FLOWER & BONE– What started out as a “preservation-centric” menu at The Naked Pig has now sprouted into their second location, Flower & Bone. Their restaurant week menu is yet to be determined, but I was told they will be serving fermented fruit leather, housemade plum hooch, fermented dressings, veggies and more.
  5. VALETTE– This rustic-chic eatery will be serving house-cured prosciutto, pancetta and pickled kohlrabi and jicama on their restaurant week menu. Be sure to check out their versatile wine list.
  6. RAMEN GAIJIN-This Sebastapol ramen house knows how to ferment! You must taste their pickle and fermentation platter while you’re there. The OHITASHI salad with bloomsdale spinach, fermented turnip, sunchoke, silken tofu, goma-ae and sprouted seeds and legumes is one of the best appetizers I have ever had.
  7. BACKYARD– Nestled under a giant oak tree that runs through the outdoor dining, this Forestville restaurant loves pickling and fermenting, especially with local ingredients. They list every local farm they source from on their menu. They will be serving a smoked halibut salad with pickled mustard seeds and toasted sourdough next week.