about last NIGHT | 20.01.05 the BEST Ramen EVER!

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I mean, not to brag or anything. BUT I’m not a Ramen person, so it literally was the BEST Ramen I’ve ever had! LOL. Ramen noodles tend to be too heavy for me – I prefer the lighter vermicelli noodle in Pho, but that said, last night I SLAYED on a table for 10, hot-pot-style Ramen Feast.

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OH, hello there, my Pretty!

I wasn’t sure I could pull off a hot dish like Ramen for a table full of people – at the same time – but thanks to a few tricks, I pulled it off and everyone was definitely lulled into a YUMMY place of heavenly bliss…

By now you know we’ve been making a lot of Peking Duck stock – and trying to find new or creative ways to use it up. This round, I ramped it up by adding some chicken feet for a light gelatin, some roasted beef bones (I kept the meat and sliced it up for topping), and a bit of frozen marrow stock I had lying around. Add in a little fish + soy sauce, lime juice, kaffir lime leaves and lemongrass and VOILA! The layering of this stock made it a soup fit for a King.

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Crispy Fried Shallots – not fuzzy in real life – just the focus setting haha!

Just my luck, though, my daughter is Pescatarian, so I had to also make a quick fish stock from spines and heads in the freezer. I added some “Seafood Gold” stock from my freezer along with a special recipe for Vietnamese chicken I learned 20 yrs ago and – YUM. It was served to her w Vietnamese grilled tofo.

As MORE luck would have it, the red meat in the Duck stock and the shellfish in the Seafood stock meant my gout-ridden Dad couldn’t eat either, so I also pulled out some plain Turkey stock from the freezer just for him.

I love a creamy soup, so I sous vide a dozen eggs (in the shell – how awesome that they come with their own packaging?!) with soy sauce water to a soft poach and they were perfect to crack open over the soup. So easy to do a big batch, and leave in the sous vide until you’re good and ready for them.

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Soy Sauced Super Soft Sous Vide Eggs

Along with all that came a bunch of chopped fresh ingredients, a selection of beef (from the roasted bones), duck breast sliced thin, and chopped pork belly. I think I piled all 3 on mine LOL along with 2 sous vide eggs – I was on a protein high for awhile!

BUT – let me tell you – the MOST AMAZING PART!!
We made our OWN FRESH Ramen noodles!!! REALLY!!
And they were so easy!

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Noodle slag – we weren’t sure about it at this point… LOL

I’d made them in cooking school the past summer, but hadn’t practiced them since. To be honest, my daughter and I were pretty skeptical that they’d turn out, and I even asked Hubby to do a grocery run for dried noodles just in case…

The flour and water combo was pretty slaggy and crumbly, and we only had 1 hour to proof the dough rather than the 3 hours required (I put it in a low oven for the hour). But once we started kneading it out of the oven, it was PERFECT! We pulled it with the Kitchenaid pasta attachments.

We tested a few strands, and landed on a 1-minute boil to get the noodles to perfection. Our triple-batch was JUST enough for 11 people to be FULL to the ears on Ramen.

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They noodles were SO SOFT AND FLUFFY!!

It was so delicious, barely anyone spoke for a full 10 minutes at the table – all you could hear were happy slurps.

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While I wasn’t sure I could do a hot soup “DIY” style for a larger group, it ended up being the perfect way to feed a group while letting everyone customize their dishes. I would MOST definitely do it again!

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