[PDF READ ONLINE] Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other

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Bowl Vegetarian Recipes for Ramen, Pho,
Bibimbap, Dumplings, and Other One-Dish Meals
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Bowl Vegetarian Recipes for Ramen, Pho,
Bibimbap, Dumplings, and Other One-Dish Meals
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Description
Spring Ramen with Snap Peas, Shaved Asparagus,
and Lemon Zest from Bowl Serves 4 This bowl
features juicy sweet snap peas and the delicate,
sharp flavor of shaved raw asparagus in a light
broth thats brightened with lemon zest and fresh
ginger. It also incorporates a streamlined
kombu-soaking step, so that the dashi doesnt
need to be prepared in advance. Directions 1.
Snap off the tough ends of the asparagus and set
the top parts aside. Combine the tough asparagus
ends, mushrooms, garlic, and water in a
stockpot or saucepan and bring to a boil. Reduce
the heat and simmer for 20 minutes. Add
the kombu, remove from the heat, and let stand
for 30 minutes. Strain out and discard the
solids and return the broth to the stockpot. 2.
In a tall glass or measuring cup, or the plastic
cup that usually comes with an immersion blender,
combine the miso and a ladleful of the hot broth.
Puree thoroughly with an immersion blender until
smooth. (Alternatively, puree in a blender.) Pour
the mixture into the stockpot with the rest of
the broth and bring to a bare simmer. Add the
salt and taste, adding more salt as necessary.
Keep covered over low heat until ready to serve.
3. Use a vegetable peeler to shave the asparagus
spears into ribbons. Its easiest to do this by
laying them flat on a cutting board, and using a
Y peeler. 4. Bring another saucepan of salted
water to boil and prepare an ice bath. Remove the
fibrous strings from the snap peas Pinch one end
and pull along the straight edge of the pea as if
its a zipper. Once the water comes to a boil,
add the snap peas and blanch for 90 seconds. Use
a slotted spoon to transfer the peas to the ice
bath. Reserve the boiling water. 5. Add
the noodles to the boiling water, in a strainer
basket or the pasta insert that comes with your
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stockpot, if you have one, and cook until tender,
usually 4 to 7 minutes for dried (or according to
the package instructions), or 60 to 90 seconds
for fresh. Lift out the noodles, reserving the
cooking water, and rinse the noodles thoroughly
under cold running water in order to remove
excess starch. Quickly dunk them back into the
hot water to reheat. Divide among four bowls. 6.
Just before serving, wave the nori squares over
the flame of a gas burner a few times until the
corners curl and they turn crisp, or roast under
a broiler, flipping periodically. Slice into thin
strips with a chefs knife, or crumble with your
fingers. 7. Arrange the shaved asparagus, snap
peas, and egg halves, if using, over the noodles
in each bowl. Add a pinch of lemon zest and a
scant teaspoon of ginger pulp or a few gratings
of ginger to each bowl, then cover with the
piping hot broth. Divide the frizzled scallions
on top, garnish each serving with a few drops of
sesame oil and the nori, and serve immediately.
Ingredients 8 ounces asparagus 4 dried shiitake
mushrooms 2 plump garlic cloves, smashed 9
cups water Four 2-inch squares kombu 2
tablespoons light-colored miso paste 1 teaspoon
fine sea salt 4 ounces sugar snap peas 8 ounces
dried or 12 ounces fresh ramen noodles Two 2-inch
squares toasted nori 4 large boiled eggs, molten
or firm yolks 4 pinches of freshly grated lemon
zest Freshly grated ginger, to taste 1 cup
Frizzled Scallions Toasted sesame oil, for garnish