Anarchic Ramen: Secret Ingredients

Ramen Eaters of the World Unite!

I know I should have put that at the end of this post, but why wait? Anyway, I think it is time for an update. My last post was over a week ago.

The other night I was waiting for a train underneath the Burnside bridge when I noticed a sign for noodles. Could it be Ramen? No it was Pho, but I decided to try it anyway. I've never had Pho before but I heard it was a very popular food. It was the stores first day of business so I ordered the number 1, beef soup. It was ok, very fresh tasting. I can't say I'm an instant fan though. What was interesting was some of the garnishes they provided. Two kinds of cilantro I had never seen before and a slice of lime were my favorite. An older lady came over and asked if I worked at a restaurant, perhaps wondering If I was going to steal her secrets. Too late! I already did. I'm not sure if the Cilantro and the lime will work in my Ramen but we shall see.

Making Ramen is an all day affair, it can even stretch into two I think if you like to marinate things a lot. That is 10:49 PM. I should probably get started earlier next time.

That brown stuff on the left is my miso base, this is what it looked like before stirring.

I was using a recipe out of a book I previewed on Amazon, suckers!! The recipe called for hoisin sauce but I didn't have any so I just poured in the pork drippings from the pork roast I cooked. I think next time I will try simmering the pork.

I wasn't all that hungry that night but I did finish my bowl. All I could think about the next day was getting home to try another bowl. I did make and finish another bowl but I think I overdid it with the lime. But this morning, I hadn't planned on making a bowl. Something just came over me, why not I said, it will only take a few minutes. I took out my pots and turned on the heat, a few minutes later I had the first bowl I would definitely have paid for.