Mala Ramen

Even though it's been almost two months since I went to Danny Bowien's Mission Chinese, I've been thinking about his Mapo Tofu. This week, I finally managed to make a ramen that tastes like his Mapo Tofu.

Broth

2 lbs chicken bones
1.5 lbs pork neck bones
1 large onion
2 inches of ginger
3 cloves
5 star anis
1 cinnamon stick
1 tsp fennel
1 tsp cumin
1 tsp coriander
4 pices of rock sugar
1/2 cup fish sauce
3 stalks celery
3 dried red chili
1 tsp sichaun peppercorns
16 Qt stock pot

I use a Vietnamese/french technique for making my broth. Preheat the oven at 375 and roast the onion and ginger for 45-60 minutes until it is slightly brown. This step is important, it gives the broth a smoky flavor.

Put the bones in a large stock pot and fill with enough water to cover the bones. Bring it to a boil and boil for 5-8 minutes. Remove the bones and rinse it under cold water. Dump the water and wash the pot. Rise the bones thoroughly and place them back in the pot. Fill the pot abot 3/4 full and add the remaining ingredients. I usually put the cloves, star anis, fennel, coriander, peppercorns and dried chili in a coffee filer and tie a knot. Bring the pot to a boil and then turn it down to a simmer. I like to simmer the broth for at least 14 hours. After 14 hours strain the broth and put it in another pot.

Sichuan Powder

2 tsp sichuan peppercorns
1 tsp cumin
3 large dried shitake mushrooms

Roast the peppercorns and cumin in a pan until it becomes fragrant. Break off the stem of the shitake. In a spice grinder, grind the ingredients to a fine powder.

Ramen

Ramen noodles
Pea greens/Spinach/bok choi

I make my own fresh ramen, but you can use frozen ramen. If you use frozen ramen, take it out of the freezer 5 hours before you need it and let it thaw. Fill the large stock pot 3/4 full and bring it to a boil. Bring the broth to a boil and turn it to medium. Blanch the greens for 60 seconds and cool with ice water. This can be done ahead of time.

When you're ready to make the ramen, add 1-3 tsp of sichuan powder in a bowl and pour 1 tbsp of hot butter over it. Put the noodles in a pasta strainer and set a timer. For fresh ramen 60 seconds. Thawed frozen ramen 80-90 seconds. Add the blanched veggies to the bowl and pour 5 ladles of soup to the bowl. When the ramen is ready, shake of the excess water and gently add it to the bowl. The ladle I use is a standard soup ladle that holds 12 oz.

You can garnish with a soft boiled egg, shrimp, pork belly or your favorite meat.