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Rachael shares a flavor-packed, loaded ramen from her new book (out this week) that she calls "a delicious hot mess!"
"This is a fun recipe in that you can adapt it for meat eaters or you can make it vegetarian or you can make it very easily vegan," says Rach. "It has a really unique flavor to it because I marry a mellow white miso with a little tahini paste and some black garlic soy sauce, and that becomes like a thickening agent and background flavor with so much umamai."
Excerpted from This Must Be the Place by Rachael Ray. Copyright © 2021 by Rachael Ray. Used with permission by Ballantine Books. All rights reserved.
For more recipes from Rach's new book, check out Everything Chili with Tortilla Tops and Eggplant Schnitzel with Whipped Honey & Spicy Green Herb Sauce.
Position a rack in the upper third of the oven and preheat the oven to 450°F. Line a large sheet pan with parchment paper.
Set up a medium bowl of ice and water. Place the eggs in a medium pot, add cold water to cover, and bring to a boil over high heat. Remove from the heat, cover, and let stand for 2 ½ minutes (you want the eggs to be jammy in the center). Drain the water out of the pan and then shake the pan to crack the shells. Transfer the eggs to the ice bath. Let cool, then peel the eggs. Set the eggs aside while you make the ramen.
In a medium pot, heat 2 cups of the vegetable stock with the dried mushrooms. Let simmer until softened, about 5 minutes.
Arrange the fresh mushrooms on the baking sheet. Mist with cooking spray and season with salt and pepper. Roast for 10 minutes. Using tongs, toss the mushrooms and then add the shallots to the baking sheet. Continue roasting until the mushrooms are crisp on the edges, 10 to 15 minutes more.
Meanwhile, in a soup pot, heat the oil (two turns of the pan) over medium-high heat. Add the garlic, ginger, leeks, and chile-garlic paste (if using). Stir for 2 minutes. Stir in the Shaoxing wine and cook, stirring often, until the wine is absorbed, 3 to 4 minutes. Add the remaining 2 cups vegetable stock, the chicken broth, and the chard. Bring to a boil over high heat, stirring occasionally.
Bring a large pot of water to a boil for the ramen. Using a slotted spoon, transfer the reconstituted porcinis to a work surface and chop them up. Add them to the soup pot. Pour the mushroom soaking liquid into the soup pot, leaving the last few tablespoons in the pan to avoid any grit that may have settled in the pan.
In a medium bowl, whisk together the shoyu, tahini, and miso. Whisk in about 1 cup of the stock from the soup pot, then pour the mixture back into the pot.
Drop the ramen into the boiling water and cook for 5 minutes, then drain.
Divide the ramen among four bowls. Top each with carrots, chicken (if using), and shiso. Add the broth to the bowls, then top with the roasted mushrooms. Sprinkle each portion with sesame seeds and chives. Drizzle with a little toasted sesame oil. Halve the eggs and divide among the bowls.