All ramen lovers, please check Ramendo’s great Ramen Poll!
Ramen make for excellently balanced meals when properly combined with green vegetables and meat.
Here is a simple recipe combining ramen with minced pork and bee and komatsu leaves:
Ramen with Komatsuna and Minced Meat!
Komatsuna (Brassica rapa var. perviridis or var. komatsuna, コマツナ/小松菜、冬菜、鶯菜) is a type of leaf vegetable. It is a variant of the same species as the common turnip. It is grown in Japan, Taiwan and Korea. It is also known as Japanese Mustard Spinach and can be stir-fried, pickled, boiled and added to soups or used fresh in salads. It is an excellent source of calcium. It is also used for fodder in some Asian countries. The leaves of komatsuna can be eaten at any stage of growth. In a mature plant they are dark green with slender light green stalks, around 30 cm long and 18 cm wide. It is most often grown in the spring and autumn, as it cannot endure extreme heat or cold for more than a short time.
INGREDIENTS: For 2 persons
-Non-fry instant ramen (sold with shoyu/soy sauce taste stock soup powder): 2 packs
-Minced meat (half beef, half pork. Can be replaced with chicken): 180 g
-Komatsuna (or spinach): 1 bouquet (as much as you want, actually!)
-Ginger: 1 fresh piece (2×2 cm)
-Garlic (little smell variety if you can find it): 1 large clove
-Sesame oil: 1 teaspoon
-Chicken Bouillon powder (to taste): 1 cube~ crushed into powder
-Cornstarch: to taste (depends on how thick you like your soup)
-Water: 50 ml
RECIPE:
-Cut the komatsuna/spinach into 2 or 3 easy to eat lengths. Chop the ginger fine. Slice the garlic.
-Mix the cornstarch with a water in small cup (don’t forget to stir it again before using it!)
-Prepare the soup by heating water added with the soup bought together with the instant ramen.
-Boil the ramen in salted water to the consistence of your liking.
-While the ramen are boiling, In a frypan fry the ginger and garlic in sesame oil over a small fire so as to bring out flavour.
-Once the aroma of the fried chopped condiments come out add the minced meat and fry over a medium high fire.
-Once the meat is well cooked, throw in the komatusna, lower stems irst for a few seconds and then all the rest, over a strong fire.
-Add the chicken bouillon powder and mix well.
-Reduce the fire to low. sprinkle over with all the starch mixed with water. Turn the fire to high and stir until the sauce around the meat and veg has thickened to your liking. Switch off fire.
-In a bowl (two bowls for 2 in this case), drop the boiled and drained ramen. Cover with soup and top with fried komatsuna and minced meat.
Simple!
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Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture
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SHIZUOKA GOURMET 
I love the addition of the greens. Simple, yet comfortingly delicious. Thanks for sharing 🙂
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Dear Mel!
You are most welcome!
Robert-Gilles
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Haha so basically most of the menu : ) Thanks for your input!
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LOL
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This looks soooo good and straightforward to prepare, I love ramen but don’t know exactly how to experiment with it, I will be making this for my boyfriend for sure!\
By the way, I am eating at O Ya, NY Time’s #1 restaurant in the US last year…it is high end Japanese, you will have to let me know your thoughts about the menu and/or my choices! I’d seriously love your input as to what I should order, as I really do not know what half of the stuff it lol : )
http://www.oyarestaurantboston.com
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Dear Caitlin!
Greetings!
Here’s my selection (as for the sake,I have doubts as sparkling sake is not true sake…):
SCARLET SEA SCALLOP
white soy yuzu sauce, yuzu tobiko* 8
WILD BLUEFIN MAGURO TUNA
soy braised garlic, micro greens* 12
FRIED KUMAMOTO OYSTER
yuzu kosho aioli, squid ink bubbles 14
FOIE GRAS
balsamic chocolate kabayaki, raisin cocoa pulp,
sip of aged sake* 22 (if it’s real, great!)
KYOTO STYLE ENOKI MUSHROOMS
garlic, soy 12
WILD SANTA BARBARA SPOT PRAWN
garlic butter, white soy, preserved yuzu* 20
SANTA BARBARA SEA URCHIN
valencia orange, homemade soy, fresh wasabi* 21
HOUSE SMOKED WAGYU
yuzu soy 24
KUMAMOTO OYSTER
watermelon pearls, cucumber mignonette* market
SCOTTISH SALMON
spicy sesame ponzu, yuzu kosho, scallion oil* 18
KIN MEDAI
white soy ginger, myoga, lemon oil* 21
SEARED DIVER SCALLOP & FOIE GRAS
shiso grapes, vin cotto* 25
VENISON TATAKI
porcini crema, ponzu oil 19
CHILLED DAIKON “DUMPLING”
miso nut “cheese”, homemade kimchee,
wakame, spicy pine nut mayo 12
GRILLED SASHIMI OF CHANTERELLE
& SHIITAKE MUSHROOMS
rosemary garlic oil, sesame froth, homemade soy 24
PORCELET TONKATSU
seared foie gras, cabbage shiso slaw,
dashi apple sauce, hojiso 21
CHICKEN YAKITORI
celeriac puree, perigord black truffle 21
ONSEN EGG
dashi sauce, truffle salt,
homemade pickled garlic* 12
CHILLED HOMEMADE SOBA NOODLES
santa barbara sea urchin, soba dashi broth, nori,
fresh wasabi, scallions 18
SILKEN TOFU TEMPURA
morel mushrooms, shoyu broth 21
something crunchy in it
SHISO TEMPURA WITH GRILLED LOBSTER
charred tomato, ponzu aioli 21
MISO
chanterelle and shiitake mushrooms, tofu 8
I can’t take any responsibility for the bill, though!LOL
Cheers,
Robert-Gilles
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Wow, this looks wonderful!
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Cheers, dear Gipsy!
Robert-Gilles
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J’adore le ramen! It’s one of my favorite Japanese dishes. I just had the ramen from Ippudo NY and it was unbelievable! Have you ever tried the original locations in Japan?
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Dear Friend!
Greetings!
There are actually too many original locations, but I have sampled ramen in Hokkaido and Kyushu, too. Therefore I think I’m lucky!LOL
Cheers,
Robert-Gilles
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