Thursday, April 2, 2009

A Riff on Bittman's "Anti-Ramen" Soy Broth

Being home sick today meant scarfing up all of yesterday's soup well before dinnertime. So, I decided to try a variation on Bittman's "anti-ramen": "Egg Noodles in Soy Broth." Despite a misstep and a few varations (reproduced in the recipe below for posterity and further experimentation), the broth's incredibly rich and flavorful, especially for something meatless. It's also the inspiration for the new "comfort food" tag.
  • 3 cups water
  • 1/6 cup ketchup (I use a HFCS-free organic store brand)
  • 1/6 cup soy sauce
  • 1 tbsp. mirin (whoops - picked up the wrong bottle)
  • 2 tsp. white vinegar (to make up for the mirin)
  • 1 hefty squeeze of sriracha
  • 2 garlic cloves, crushed
  • 1/2 potato, diced (had to use up leftovers)
  • 3 baby bok choy, chopped, stems and leaves separated
  • 2 scallions, chopped (for garnish)
Put water, ketchup, soy sauce, mirin, white vinegar and garlic cloves in a pot. Add potato and baby bok choy stems. Bring to a boil, then simmer till potato is nearly cooked, about 10-15 minutes.

Add baby bok choy leaves. Cover and remove from heat. Let stand 5 minutes, correct seasoning, then serve with noodles or (in this particular case) over day-old rice, garnishing with scallions.

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