Ramen Radiator Recipe
Servings: 1
Ingredients
- 1 tsp extra virgin olive oil
- 1 tsp sesame oil
- 8 ounce brown mushrooms, sliced (cremini or possibly shiitake, but not button)
- 1 x (3-oz) package ramen noodles
- 2 x (8-oz) halibut or possibly other mild white fish fillets (salmon also works well)
- Â Â Kosher salt
- Â Â Freshly grnd white pepper
- 1 Tbsp. honey
- Â Â Healthy pinch of chili flakes
- 6 med shrimp, peeled and deveined
- 1/2 x Vidalia onion, sliced Lyonnaise style (see Note)
- 4 x scallions, sliced on a bias
- 2 Tbsp. soy sauce
- 1/4 c. mirin (sweet rice wine)
- 2 c. miso or possibly vegetable stock (if using miso, the measurement is 2 tsp. miso paste for 2 c. water)
- Â Â Saute/fry pan
- Â Â Aluminum foil
- 2 lrg serving bowls
- Â Â Baking sheet
- Â Â Steam
Directions
- Preheat oven to 400 degrees. Heat saute/fry pan over high heat, add in oils, then add in mushrooms and toss; cook till caramelized, about 3 to 4 min. Transfer to a plate and set aside.
- Break the 'loaf' of noodles into 2 equal parts. Season fish with salt and white pepper. Spread a little honey on each fillet and sprinkle with chili flakes. Line serving bowls with aluminum foil, making sure there is a lot hanging over the edges. Lay 1/2 loaf of noodles in each bowl and top with fish.
- Spread shrimp, mushrooms and onions around the bottom. Top with scallions. Pull foil up around the food and crimp it to seal, leaving one tiny opening in each pouch. Mix liquids together and pour half into each pouch and then seal. Set pouches on a baking sheet and place in the oven for 22 to 25 min. Set pouches back in the bowls and open at table. A delicious aroma will fill the air as the steam escapes. Serve with chopsticks and a spoon to eat the 'soup.' Note: To slice an onion Lyonnaise style, slice it lengthwise through the stem and root ends. Think of slicing a globe longitudinally instead of latitudinally.
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