Build Your Own Ramen Bowl Party

Cool nights and long days call for food that is warm, comforting and delicious. The perfect choice is Ramen! 

 

I recently escaped to the mountains with Mona and Jaret of Tournant. We spent the day together cooking, shooting and feasting. Now it’s your turn. Why not call up some friends this weekend and make a night of it?!  It’s true that ramen requires a few steps, but – we are here to help you build your own ramen bowl party with ease. This story is intended to provide 1- beautiful inspiration, and  2- lay this out in 4 parts so that you can feel well prepared for a memorable night.

Now, we know that anytime you gather friends around, there’s bound to be some food allergies or preferences in the room. So, Mona and Jaret created this recipe to serve both your vegan and meat-loving friends. This is all designed to be set up as a buffet. Prep the noodles and broth and set out all toppings in the middle of your table and dive in. There are 2 versions, both with a vegan Burnt Onion Dashi as the base: 

Version 1:

Short Ribs Braised in Sake, Red Wine, Mirin and Tamari 

 

Version 2:

Marinated Tofu & various veggie toppings

Where did Ramen originate?

 

We have the Japanese to thank for this beautiful dish. Momofuku Ando is the famed inventor of instant ramen. Back in 1958, he began experimenting with ways to prepare flavored noodles by simply adding hot water. The rest is history [learn more here]. Have you ever tried instant ramen? Nearly everyone has. Now, this is your time to take that instant ramen experience to the next level :). Ramen has come a long way since. There are many versions/types available on the market. See below for recommendations.

 

So where do I find fresh ramen?

 

We love Umi Organic. If you are located in the Pacific Northwest, you can see a list of providers at this link. If you are located elsewhere, there are some options for you. Note: I have not tested any of the below linked products.

1- If you’re near a whole foods, try Oceans Halo Organic

2- If you want quick shipping to your door, these Hime Japanese Dried Ramen Ramyun Noodles are highly rated 

3- Looking for gluten free? These Authentic Japanese Gluten Free Fresh Ramen look real good!

Steps to making Ramen Bowls:

 

This recipe is composed of 4 parts: dashi (broth base), short ribs (optional), tea eggs (optional), various toppings (based on preferences). Steamy bowls of noodles and broth can be garnished however one likes, allowing each guest to customize and have fun. Simply serve all the garnishes separately and let guests build their own perfect bowl.

1- Burnt Onion Dashi

This vegan dashi derives richness and body from the onions and a boost of natural umami from the seaweed. 

Burnt Onion Dashi

Burnt Onion Dashi

Yield: Makes 5 quarts

This vegan dashi derives richness and body from the onions and a boost of natural umami from the seaweed. 

Recipe by Tournant

Ingredients

  • 4 medium yellow onions, skin on, split through equator to create 8 halves
  • 1 4”x12” sheaf of kombu (or equal amount of kombu in smaller dimensions)
  • 5 quarts water, divided, more as needed

Instructions

    1. Preheat large cast iron skillet over medium-high heat. Place onions cut side down in hot, dry skillet and allow to cook without disturbing until deeply charred and blackened on the cut side. Transfer to a large ovenproof pot with a tight-fitting lid. Add 3 quarts of water and bring to a boil over high heat. 
    2. Transfer pot with a lid to a 350 degree oven for a minimum of 1 hour and up to 3 hours (for a richer flavor), checking every hour to ensure onions are covered with liquid. Add water as necessary to keep onions submerged.
    3. Meanwhile, in a separate heatproof container, pour 2 quarts boiling water over kombu and allow it to steep for an hour. Remove kombu from container and discard, reserving the soaking water.
    4. Strain onion broth through a fine-mesh strainer, pressing the solids to extract all the golden liquid. Combine with the reserved kombu dashi. Season with sea salt to taste. 

2- Short Ribs Braised in Sake, Red Wine, Mirin and Tamari

These glossy, sticky, lovely short ribs are imbued with Japanese flavors for an unusual but delicious garnish to crown a steaming bowl of ramen.

Short Ribs Braised in Sake, Red Wine, Mirin and Tamari

Short Ribs Braised in Sake, Red Wine, Mirin and Tamari

Yield: Serves 6 ribs

These glossy, sticky, lovely short ribs are imbued with Japanese flavors for an unusual but delicious garnish to crown a steaming bowl of ramen.

Recipe by Tournant

Ingredients

  • 6 beef short ribs
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 3" piece peeled ginger, sliced into coins
  • 1 head garlic, top sliced off to reveal cloves
  • 2 cup red wine
  • 1 cup sake
  • 1/2 cup mirin
  • 1/3 cup tamari
  • 1 3” stick canela
  • 1 star anise
  • 1 Tablespoon coriander seeds
  • 2 Tablespoon thinly sliced scallion

Instructions

    1. Season the short ribs with salt and sear in a cast iron cocotte over medium-high heat, turning until browned on all sides. Set ribs aside. In the same pot, lightly brown the onion, carrot, celery, and ginger. Add garlic, wine, sake, mirin, tamari, and spices. Return ribs to pot, adding water to cover the ribs by 1/2 inch.
    2. Cover cocotte with a tight-fitting lid and transfer to a 300 degree oven. Slowly braise the short ribs until very tender and beginning to shred, around 2.5-3 hours. Remove ribs and strain sauce. Add strained sauce and ribs (bone side up) back to cocotte and cook on the stovetop over medium heat until sauce is reduced and thickly coats the ribs. Taste and adjust seasoning, adding salt or tamari if needed. 
    3. Turn ribs to glaze with sauce. Transfer to a serving bowl, spooning remaining sauce over and sprinkling with scallions.

3- Ramen “Tea Eggs”

Cooked until the yolks are jammy and bathed in a savory marinade overnight, these rich, salty eggs are a classic ramen addition. Make extra! They are addicting.

Ramen "Tea Eggs"

Yield: Makes: 8 halves, 4 whole eggs

Cooked until the yolks are jammy and bathed in a savory marinade overnight, these rich, salty eggs are a classic ramen addition.

Recipe by Tournant

Ingredients

  • 4 large eggs
  • 3 Tablespoons tamari
  • 3 Tablespoons mirin
  • 6 Tablespoons water

Instructions

    1. Prepare an ice bath. Bring a saucepan of water to a boil. Carefully lower eggs into boiling water, and immediately reduce temperature to a low, steady simmer. Simmer eggs for exactly 7 minutes, remove with a mesh strainer and transfer to the prepared ice bath. Cool for 5 minutes.
    2. Combine tamari, mirin, and water in a glass or plastic container that will snugly fit the 4 eggs (a sealed plastic bag will also work for this). Remove eggs from ice bath and roll on the countertop, pressing to crack the eggshells finely all over. Submerge cracked eggs in shell into marinade and allow to steep overnight in the refrigerator. 
    3. When ready to serve, remove eggs from marinade, remove and discard shell (eggs should have a tortoise-shell like pattern all over), slice eggs in half lengthwise and arrange on a plate.

4- Ramen Garnishes

-Short Ribs Braised in Sake, Red Wine, Mirin and Tamari (see recipe)

-Ramen “Tea Eggs” (see recipe)

-Marinated Tofu

-Pan-seared mixed mushrooms (such as shiitake, maitake, shimeji, oyster, nameko, enoki) with lemon and tamari

-Chopped grilled or blanched greens (such as mustard, mizuna or bok choy)

-Scallions, thinly sliced raw or charred and chopped

-Thinly sliced purple or white daikon radish

-Pickled vegetables

Toasted nori

Furikake, shichimi togarashi and/or black sesame seeds

 

Ramen and Garnishes

Ramen and Garnishes

When ready to serve ramen, prepare the following garnishes.

Recipe by Tournant

Ingredients

Ramen Garnishes

  • Short Ribs Braised in Sake, Red Wine, Mirin and Tamari (see recipe)
  • Ramen “Tea Eggs” (see recipe)
  • Marinated Tofu
  • Pan-seared mixed mushrooms (such as shiitake, maitake, shimeji, oyster, nameko, enoki) with lemon and tamari
  • Chopped grilled or blanched greens (such as mustard, mizuna or bok choy)
  • Scallions, thinly sliced raw or charred and chopped
  • Thinly sliced purple or white daikon
  • Pickled vegetables
  • Toasted nori
  • Furikake, shichimi togarashi and/or black sesame seeds

Instructions

    1. Cook ramen noodles according to instructions on the package.
    2. Heat dashi until near boiling and remove from heat.
    3. Place noodles and broth in each guest’s bowl and serve with any or all of the following suggested garnishes, allowing guests to pick and choose as they please.

Notes

We love Umi Organic. If you are located in the Pacific Northwest, you can see a list of providers at this link. If you are located elsewhere, there are some options for you. Note: I have not tested any of the below linked products.

1- If you’re near a whole foods, try Oceans Halo Organic

2- If you want quick shipping to your door, these Hime Japanese Dried Ramen Ramyun Noodles are highly rated 

3- Looking for gluten free? These Authentic Japanese Gluten Free Fresh Ramen look real good!

Ps. If you have any questions or thoughts, reach out to us on social! We’d love to hear from you. Make sure to also share photos of your creations by tagging @christiannkoepke and @tournantpdx.

 

Credits:

Concept Development: Christiann Koepke, Tonja Brown & Tournant 

Recipes & Cooking: Tournant

Food Styling: Tournant & Christiann Koepke

Creative Direction: Christiann Koepke

Prop Sourcing & Styling: Christiann Koepke

Wardrobe Styling: Christiann Koepke

Photography & Post Production: Christiann Koepke

Copywriting:  Christiann Koepke

Assistant: Shawn Mitchell

Friends at table: Mona & Jaret, Nicole Vaden, Cory Roberts, Shawn Mitchell

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