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Ramen

Mackenzie shares a menu that is sure to become an instant favorite! It's customizable, affordable, and involves one bowl. The items can be prepped ahead of time making this perfect to serve to company. Mackenzie reminds us that guests remember the fellowship rather than how much you cleaned the house. You'll learn how to be creative in your hospitality when you have young children to consider. To hear her must-have kitchen item and a hilarious story, you've got to listen till the end! We're so glad you're here!



Ramen This recipe is perfect for scaling up to feed a crowd, and the two broths allow you to be flexible for guests with food allergies.

Thai Peanut Broth: (adapted from Half Baked Harvest) - serves 8-10 2 cans coconut milk ½ cup soy (use gluten free to make the recipe celiac friendly) 4 tablespoons fish sauce 4 tablespoons honey ⅔ cups creamy peanut butter ½ cup red Thai curry paste (I use Taste of Thai.) 2 inches fresh ginger, grated, or 2-3 tablespoons ginger paste 2 cloves garlic, minced Mix all ingredients together and simmer 15 minutes. Classic Ramen Broth: (nut free) (adapted from Fork Knife Swoon) - serves 6-8 4 teaspoons sesame oil 1 tablespoon grated ginger or ginger paste 3 minced garlic gloves 6 tablespoons soy sauce 4 tablespoons mirin (rice cooking wine) 8 cups chicken stock Gently sauté garlic and ginger in sesame oil. Add remaining ingredients and simmer 15 minutes.

Serve with: Hard boiled eggs (peel and slice) Cilantro Basil Spinach Mushrooms (quartered) Bell peppers Roast or steamed broccoli Sautéed zucchini Mandoline sliced cucumber Shredded chicken breast Smoked pork shoulder Sprouts Thin sliced green onions Lime wedges


Directions:

1. Prepare ramen noodles: Purchase your college-life ramen from the store and discard spice packet. Prepare noodles according to package directions. Rinse thoroughly to remove sticky, gummy starch, then toss in a little oil and place in a large serving bowl.

2. With the noodles and either or both of the broths prepared, serve with any or all of the “serve with” items. (I set them out in separate dishes and allow the guests to DIY their own bowls, adding whichever broth they prefer at the end.)


Ramen
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Recipe discussed in episode:

Southern Cornbread
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