We are excited to share that Week 14 featured another crowd-pleasing dish: Vegetarian Ramen. We received positive reports of students raving or going back for seconds at every site that shared feedback. At Flagstone, Allergic to Salad educator Kelly said, “Two of my picky eaters loved the dish.” At PS 110Q, educator Julia told us that the “recipe was well-loved by nearly all the students, quite delicious.” Educator Erika said her students at Anderson “adored” the dish, and at Spruce Street “they were able to take their time and chop everything nicely. They were all engaged. This recipe was a HIT with these little ones too! They loved this.” Our educator Sophia told us her students “really enjoyed the recipe. They went back for seconds.” Needless to say, the ramen was a hit.
Ramen was also a great foundation for a variety of culinary art lessons. Julia told us that she took advantage of the cook time to discuss the origins of ramen. Kelly also said she made a point to discuss why this recipe was different than packaged instant noodles and the importance of eating the rainbow for vitamins and minerals. Our educator Sophia told during her class, she “had little chefs sit on the mat to introduce [herself], kitchen rules, open conversation on ramen and its geographical origins.”
In addition to teaching knife skills, Japanese cultural history, and the importance of vitamins and minerals, the Vegetarian Ramen recipe also created the opportunity for working efficiently as a part of a group.
Kerry told us that at MS City Knoll:
“I had the tables read through the recipe together. I split up the class into two – one group was chopping while the other was helping me with the burners and pots. We went over cutting skills and they all knew exactly what to do. While the ramen was finishing up, I cut out slips of each vitamin/mineral and each student was responsible to read about one and share a little about it with the class. Then at the end, we discussed potentially which vitamins and minerals were in the ramen.”
- 4 eggs
- 4 cloves garlic
- 1 tablespoon ginger
- 1 tablespoon sesame oil
- 1 teaspoon olive oil
- 1 quart vegetable broth
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon mirin
- 8 oz shiitake or other mushrooms like oyster, hen of the woods, etc
- 4 cups young baby greens (we use a mix of young Asian greens and tatsoi)
- 3 sweet peppers (optional)
- 3 green onions
- 16 oz ramen noodles (fresh if possible) or alkaline noodles
- 4 radishes, for garnish
- Purchased garlic chili sauce, for garnish
Fill a medium pot of water and bring it to a boil, then reduce to a simmer. Gently lower the eggs into the water with a spoon and simmer for 7 minutes. Meanwhile, prepare a bowl of ice water. When the eggs are done, place them in the ice bath and let them cool completely, then gently peel. Keep the water in the pot and use it to cook the ramen (go to Step 4).
Meanwhile, thinly slice 4 garlic cloves. Peel and mince 1 tablespoon ginger. In another pot, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the garlic and ginger and saute for 1 minute, stirring constantly. Add 1 quart broth and bring to a simmer. Add 3 tablespoons soy sauce and 1 tablespoon mirin.
Remove the stems from the shiitake mushrooms and thinly slice them. If necessary, wash the greens. Thinly slice the sweet peppers and green onions (cut the onions on the bias). Thinly slice 4 radishes for a garnish, and set aside. Place the mushrooms in the broth and cook 5 minutes. Add peppers, green onion and greens and cook for 1 minute.
Meanwhile, reheat the water used for the eggs and boil the ramen noodles until just tender, around 2 to 3 minutes, then drain.
To serve, place noodles in a bowl and top with broth, vegetables, and soft-boiled eggs. Garnish with radishes and garlic chili sauce.
Food safety tip: Be careful when lowering your noodles into the boiling water: a big drop will cause a splash, and getting burned with hot water is no fun! Be gentle when adding, stirring, and draining.
All in all, Week 14 and Vegetarian Ramen was a huge success!
Until next time,
Team Allergic to Salad