POSH Japanese RamenPosted: Updated:
PHOENIX -- Ramen is a staple for college students and those living on a tight budget, but according to Chef Josh Hebert of POSH, that ramen was inpired was real Japanese ramen, which is a classic street-food dish made with fresh noodles and a variety of broth bases.
"It's a classic, olf-fashioned hot soup," he said. "It's got great, heart-warming flavors."
The key to good ramen is what you put on top of it. That'swhere you can get really creative.
"It can be finished in a million different ways," he said.
Hebert showed us one.
2 leeks, white part only, fine julienne
3 oz. cooked spinach, cut into large pieces
1 cup Dashi
1 cup pork stock
1/2 cup chicken stock
2 Tbsp. soy sauce
1 tsp. garlic, chopped
1 can pickled bamboo, dried
1 soft-boiled egg
2 slices fish cake, optional
1 tsp. miso paste
3 oz. roasted pork shoulder, sliced
3 oz. ramen noodles
1 sheet of nori
Bring stock and garlic to simmer. Season with soy sauce and miso, set aside.
Cook ramen noodles in boiling water approximately 2 minutes. Rinse well. Drop into broth.
Place everything on top as a garnish and enjoy.
Makes 1 bowl of ramen.
Herbert will be doing a pop-up dinner at Cycle, Friday and Saturday, Aug. 5-6, 5:30 p.m.- 9 p.m. The menu will feature Japanese street food. Prices range from $7 to $12. For reservations, visit http://cyclephoenix.com/2011/07/85-86-japanese-street-food-chef-josh-hebert/.