Ramen Bowl

This recipe was developed by the chefs at Smith College during one of our product trainings.

Yields: 2 gallons

Ingredients

Water for cooking
2 gallons water
4 tablespoons ginger, cut in large chunks
2 white onions, cut in large chunks
3 tablespoons black peppercorns
5 each dried Asian chili peppers
2 Atlantic Sea Farms kelp cubes
6 ounces Atlantic Sea Farms kelp strips
Salt and pepper to taste
1 pound ramen noodles
1 pound firm tofu, cut into 1 inch cubes
1 bunch cilantro, diced
1 bunch scallions, thinly sliced
2 cups shitake mushrooms, thinly sliced
1 cup snap peas

Preparation

1. In a separate pot, combine the 2 gallons of water, ginger, 1 white onion, peppercorns, chili pepper, kelp and seaweed. Bring to a boil and let simmer for at least 2 hours.
2. Strain broth into clean pot.
3. In a separate pot, bring water to rolling boil. Cook off ramen noodles according to package instructions.
4. For service – Add ramen, tofu, cilantro, scallion, shiitake, and snap peas. Pour hot broth over top and serve.