Kosher dashi ramen with turkey bacon
Image by Carly Pildis
By Carly Pildis November 20, 2020
For the story of this ramen, click here.
Ingredients
2 pieces kombu (if you can’t find Kombu you can use a premade Dashi like Kayanoya)
1 pound kosher turkey bacon
2 packages fresh or frozen lo mein noodles (if you have access to fresh ramen noodles, those are also wonderful but they can be harder to find)
1 bunch scallions, chopped on the diagonal.
Toasted sesame oil
Soy sauce
Eggs
2 cans of bamboo shoots
First, make the Turkey Bacon Dashi Ramen. If you managed to find kombu, wash it off and then place in a medium saucepan with 8 cups of water. Bring it to a simmer and then turn off and let rest for ten minutes.
Next add a full pound of turkey bacon. Bring to a boil, then reduce heat and let simmer for 30 minutes.
Remove the turkey bacon and slice into one-inch strips. Season the turkey bacon with a few splashes of toasted sesame oil and soy sauce. A little gochujang or sriracha would be nice here as well if you prefer your ramen spicy.
While the dashi cooks, make the menma, which are delicious seasoned bamboo shoots. First, drain the bamboo shoots in a colander and then wash the bamboo thoroughly. Add a quarter cup each of toasted sesame oil and soy sauce to a small saucepan. Add the bamboo shoots and cook on low heat for 30 minutes, until tender and rich with flavor.
Now time for the eggs. I like a 6 ½ minute egg, because the whites are perfectly cooked and the yolks are jammy and rich. Bring salted water to a boil. Gently add eggs and cook for exactly 6 ½ minutes for perfect consistency. Drop in ice cold water to stop cooking. After about two minutes, when eggs are cool enough to handle, peel and slice in half.
Now you have your broth, eggs, your bamboo shoots and your turkey bacon ready. Time for noodles! Yum! Boil a large pot of salted water. Add frozen or fresh lo mein noodles and cook until cooked through but not mushy (remember they will continue to cook in hot broth).
Time to assemble your ramen! First add a generous helping of noodles into a large, preferably oversized bowl. Next ladle on top about 1 1/2 cups worth of broth. Now add turkey bacon, bamboo shoots, scallions and your beautiful jammy egg. Yum, this ramen will warm up a cold winter night.
Serves four-five.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
