Spicy Sesame Shrimp Ramen with Enoki Mushrooms & Quail Eggs

Mymy Suajico – Santiago 蔡马安

Though most popularly known as Japanese, Ramen is actually Chinese in origin. After World War II, cheap flour imported from the U.S. swept the Japanese market. Consequently, multitudes of Japanese troops had returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan.

In 1958, the Instant Ramen was invented by Momofuku Ando. The idea came about his yearning to answer the post war hunger issue plaguing Japan. He eventually founded Nissin Foods- named the greatest Japanese invention of the 20th century in a Japanese poll. Instant ramen allowed anyone to make this dish simply by adding boiling water.

When I moved to US from the Philippines back 2010, I was taken aback with the numerous terrible clichés about instant ramen & college students. This is therefore to (if seriously) vindicate the essence of Ramen from being a mere college student’s stuffing to a healthy, tasty & economical meal envisioned to end world hunger – just how Momofuku intended it to be.

This is my “Non-Instant” Ramen recipe, a ‘Shoyu’ (Soy Sauce) preparation using fresh egg noodles and shrimp.

Ingredients:

1 troop               Enoki Mushroom
1 tray                 Quail Eggs (peeled)
2 dozens             Shrimp (shelled & cleaned)
1 tsp                   Minced Ginger
To taste              Jalapeno Peppers (for heat)
2 Tbsp.               Dark Sesame Oil
10 oz.                 Fresh Egg Noodles
½ cup                 Anchovy Sauce (Fish Sauce will do)
6 cups                Shrimp Juice (extracted from shrimp heads)-or shrimp bouillon for convenience

Garnish:
                                     Shredded Nori (Seaweed)

                          Chives

                                     Toasted Garlic
                          Mustard Greens, Kale or Collared Greens

Procedure:

Cut off the heads of the shrimp and simmer them in 6 cups of water until cooked and essence is extracted ( Shrimp juice broth )

Strain liquid, discard shrimp heads. Cook the broth to rolling boil

Add in ginger, shrimp, quail eggs, noodles & mushrooms
Savor to taste with Anchovy sauce and pour in dark sesame oil

In a serving Bowl, arrange the greens, pour in the hot ramen and its contents

Drop in jalapenos for spice top with chives, toasted garlic and garnish with nori
Enjoy & slurp your big hot bowl of comfort!