Monday, April 5, 2010


Hello Mavenati!  It's been a while since I've posted a recipe so today I'm going to get all Asian on you and show you how to make something I've coined Ramen Will-W.  If you're looking for something low in carbs and fat, go watch Rachel Ray.  I believe in using ingredients in their most natural state and preparing things as much myself where I can.

In this recipe you'll need:

Beef Brisket
2.5 lbs of Ethically-Raised Beef Brisket (cut into 2 inch cubes)
2 Tbs. of Organic Raw Cane Sugar
1/2 Cup of Kikkoman Soy Sauce
3 Tbs. of Lee Kum Kee Hoisin Sauce
5 Cloves of Organic Garlic (minced)
3 Tbs. of Organic Olive Oil
2 Cups of Organic Turnips (cut into 2 inch cubes)
2 Cups of Organic Mini Carrots
1 Cup of Water

Set stove on medium heat and sauté the Garlic in Olive Oil until golden brown, in a Stewing Pot.  Add the Beef Brisket cubes into the Oil and brown the meat. Be careful not to overload the pan as meat will not brown properly if the pan is too crowded - divide the meat in half and cook in two parts if needed.  

Once all the meat is browned, place Sugar, Soy Sauce, Hoisin Sauce and Water into the Pot, stirring gently.  Close the lid until the mixture reaches a boil and then reduce heat to low.  Simmer for 2.5 hours on low heat checking occasionally to ensure the mixture is not reaching boiling point.  It is important to cook Beef Brisket at low heat so that it will remain tender.  After simmering for about 1.5 hours, place the Turnips and Carrots into the Pot and cover again for another hour.

After the Beef Brisket is ready, you can start working on your Ramen.  I am by no means a Ramen Chef, but also, I don't like the instant version of the noodles, preferring to use Frozen or Fresh Ramen when possible.  For your noodles you will need the following:

250g or 1 Cup of Ramen Noodles per person
1 bunch of Shanghai Bok Choy
1.5 Tbs of Miso Paste
2 Tbs. of Beef Brisket Sauce
2 Cups of Water

In a Saucepan bring the Miso Paste to boil in the Water on medium heat.  Boil your Ramen Noodles. along with the bunch of Bok Choy and cover for about 3-5 minutes until the Soup reaches a boil again and Noodles become translucent.  Spoon 2 Tbs. of the Sauce from the Beef Brisket into the Soup.

In a large Soup Bowl, place Noodles in first to form a base.  Spoon approximately 4 to 5 pieces of Beef Brisket onto the Noodles and arrange Turnips, Carrots and Bok Chop as preferred.  Place 2 to 3 ladles of soup into the Bowl for 1 individual serving of Ramen Will-W.  

And yes, it tastes as good as it looks... if not better.  Enjoy!


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