Epic Ramen Time 2011 recipes

Eight teams competed during the event. Six of them submitted their recipes for your enjoyment.

Team Miso Impossible

Oliver Ling, Hyungbum Kim, Mohamed Ali, Cathy Li, Ku Jung

For 4 servings

Ingredients

4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil (optional)

Instructions

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

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Team SEAC

Aaron Yang, Brian Le, Jeff So, Brian Sipin and Nancy Nguyen

Ingredients

improvised with a batch of gourmet ingredients

Instructions

We first sliced span into strips and fried them. We boiled water with ramen and then friend the ramen. We also fried tofu, eggs, and sausage. Drizzle with Sriracha sauce to create a delectable south east asian beauty.

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Ingredients

For one serving size, rather than 12 servings.

1 package of Shin Ramen
1 teaspoon of Tom Yum Paste
1 handful of Cabbage
1 handful of Fish Balls
Some tofu
Scallions
Cilantro
Lime

Instructions

  1. Chop the cabbage, scallions, and cilantro. Put the cilantro and scallions to the side.
  2. Heat up a pot of water and add in the Tom Yum Paste. Mix until dissolved.
  3. Add in about half of the package of seasoning from the Shin Ramen package. Mix until dissolved.
  4. Add in the tofu, fish balls, and cabbage. Turn the pot down to a simmer.
  5. Once the cabbage begins to wilt, add in the Shin Ramen and cook for about 5 min (if you want it softer, cook for longer)***
  6. Transfer the ramen and broth to a bowl.
  7. Top with the scallions and cilantro, and a hint of lime juice.
  8. Enjoy!

***As the ramen is cooking, you can add an egg into the broth to cook as well. This step was missed in the chaos of the competition, but is delicious if you remember!

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Team Panda

Erin Fan, Lena Chen, Zoe Li — our winners!

Ingredients

出 前 一 丁 豬 骨 湯
Sa cha sauce 沙茶醬/沙爹醬
Japanese fish cakes (the two pink/white kinds on the left)
Thinly-sliced (hot-pot style) beef
Scallion
Seaweed
Sesame
Eggs
Bok choi
Toothpicks

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Team Snickerdoodle

Celinna Ho, Kelly Li, Tiffany Belz, Jenny Chen, Ben Wang

indomie noodles (chicken flavor)
eggs
beansprouts
Uchoy
Broccoli
fishcake and fishballs
seaweed
enoki mushrooms
chicken broth, or chicken bouillon (less msg version) and a little bit of miso paste
roasted pepper flakes
lime
peanut m&m's
duck, roast pork, or chicken
soy sauce and sriracha sauce
scallions

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Team ICC Peanut Butter

Lina Bui, Simon Zahn, Simone Wornum

Ingredients

Tom Yum Paste
(2) eggs
cabbage
green onions/scallions
cilantro
lime
fish balls (1 package)

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