In this hearty ramen, stir-fried vegetables are combined with seafood and pork to create a rich, filling dish with lots of flavors and textures. When I was growing up, this was one of my favorite foods after baseball practice—the noodles refueled me quickly, and deliciously, and helped me stave off hunger until dinnertime. These days, it’s the perfect antidote to a gray, frigid winter day.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a bowl, cover the wood ear mushrooms with the hot water. Let sit for 10 minutes to rehydrate, then drain and trim off any tough parts. Set aside.
Step 2
Combine the chicken stock and Shio Base in a pot placed over high heat to make the shio broth. Bring just to a boil, then reduce the heat to low and cover to keep warm until ready to use. Also, bring a large pot of water to a boil.
Step 3
Heat 2 tablespoons of the vegetable oil in a very large sauté pan or wide pot over high heat until the oil just begins to smoke. Add the shrimp and cook for 1 minute, stirring often, then add the squid, scallops, and pork belly and cook for 2 minutes longer, or until everything is cooked through. Remove all the seafood and pork to a plate and set aside.
Step 4
Return the pan to the heat and add the remaining 1 tablespoon vegetable oil along with the wood ear mushrooms, baby corn, cabbage, shiitake mushrooms, carrots, and pea pods. Cook for 2 minutes, stirring often, then add the bean sprouts and cook for 30 seconds longer.
Step 5
Add the shio broth to the pan and bring to a boil, about 1 minute. In a small bowl, whisk together the cornstarch with the cold water, then stir into the boiling liquid. Turn off the heat.
Step 6
Add the ramen noodles to the boiling water and cook, following the package instructions. Drain well and divide among 4 bowls. Top each bowl of noodles with 2 1/4 cups broth and one-fourth of the vegetables and seafood. Garnish with the scallions, and add the hot chili oil to taste.
