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Ramen at Home

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Miriam and I had a cooking date last night; between our travel schedules, it’s been a couple of weeks since we had some foodie QT. Since we’ve both been agonizing over the fact that there is nowhere within 45 miles of Napa to get a bowl of ramen (not the boxed kind), we decided to do something about it. And it turned out fantastically, so much so that we created a new hashtag for our culinary sensations: #MirilanaCooks.

Miso Chicken Ramen (serves 2)

  • 2 TB vegetable oil
  • 2 chicken thighs with skin and bone
  • salt and pepper
  • 6 oz (2 bundles) of Japanese dry ramen noodles
  • 1 tsp sesame oil
  • 1 cup sliced shiitake mushrooms
  • 32 fl oz Trader Joe’s miso ginger broth
  • 1 cup vegetable broth
  • 2 TB low sodium soy sauce
  • 1 TB fish sauce
  • 1 tsp fresh ginger, chopped
  • 1/2 chopped cup scallions
  • 2 eggs
  • pea shoots

Preheat oven to 450 degrees. Generously sprinkle both sides of the chicken with salt and pepper. Heat vegetable oil over a medium-high flame in an oven safe skillet. Once hot, add chicken thighs, skin side down, and sear for about 8 minutes, or until browned. Turn the chicken thighs so that the skin is facing up, then transfer to the oven and cook for 15 minutes. Remove from oven, let cool, and slice the thighs into smaller pieces.


Meanwhile, heat sesame oil in a large non-stick pan over a medium flame. Add mushrooms and sauté for about 5 minutes, or until soft. Remove from heat and set aside.

In a large pot, heat miso broth and chicken broth. Add mushrooms, soy sauce, fish sauce, and ginger and bring to a boil, then simmer for about 10 minutes so the flavors can meld.


Set a pot of water to boil. Once boiling, add ramen noodles and cook for 4 minutes. Using tongs, transfer ramen noodles to the pot of broth, reserving the boiling water. Add scallions to the broth and stir to combine.

Carefully place eggs into the pot of water used to cook the ramen, and bring back to a boil. Once boiling, remove from heat, cover and cook for 6 minutes. Remove the eggs from the pot and transfer to a bowl of cold water to let cool, then peel the shells.

Ladle hefty portions of the ramen and broth into deep bowls, then top with chicken, pea shoots, and an egg, slicing the egg in half so that the yolk seeps into the ramen. Serve with chopsticks (or a fork if you’re like Miriam) and a large spoon.


Now that I know how easy and fast it is to make delicious ramen at home, I will be doing it a lot more often! The broth was surprisingly flavorful for having such few components, and I can thank Miriam’s addition of the miso ginger broth for that. And of course, my beloved fish sauce.

SF’s Version of the Ramen Burger

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Ramen chef, Keizo Shimamoto first introduced the world to the “ramen burger” last summer at Smorgasbord food market in Brooklyn, NY. I was immediately intrigued by this hybrid fad, and was somewhat envious (for once) of my New York friends who had such easy access to such a unique food item. This envy intensified after my friend and fellow food lover reviewed her ramen burger experience in a blog post. She enjoyed the burger, and agreed that it was a novelty that should be experienced if you have access to it – which I did not. Alas, I had since forgotten about the ramen burger until KDD sent me a pic of one last week… from a restaurant that is a ten minute walk from our apartment. Could it be true? Do I finally have immediate access to this culinary delight that has taunted me for months?

The Club Burger at Shabu Club

The Club Burger at Shabu Club

It is true. The restaurant is Shabu Club, located on the corner of Clement and 11th Avenue in the Inner Richmond district of San Francisco. They primarily serve shabu-shabu, a Japanese hot-pot dish that allows you to cook vegetables and thinly sliced meat in two different flavored broths (also delicious). But Sunday through Thursday they serve the $9 Club Burger: a 1/2 lb angus burger sandwiched between a crispy ramen bun and topped with red pepper aioli, scallions and arugula. The burger was surprisingly not very hard to eat, and I loved the crispy exterior texture of the bun with the soft noodles in the center. The red pepper aioli was creamy and savory, and it tied the burger together perfectly. I definitely would not have this with cheese because I don’t think it would fit well with the other flavors in the burger, but the addition of a fried egg might be interesting.

I’m not sure how the bun is made, but YumSugar suggests using an egg to bind the cooked ramen noodles, then molding and pressing it in ramekins to be refrigerated for 15 minutes before frying in a touch of vegetable oil. I may attempt to try this at home, but in the mean time I’ll happily devour the $9 version at Shabu Club.

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