After working on The Berkeley Bowl Cookbook project for so long, I can’t believe it will be out in the world in just eight weeks! Here’s a little teaser to get you as excited about it as I am, and to show you the stunning photos by Erin Scott that showcase the recipes so beautifully.
Kohlrabi Ramen is one of my favorite recipes in the book, especially during this time of year when chilly nights leave you begging for hot noodle soup. Erin’s photo of this ramen literally makes my mouth water…
The purple or green “bulb” at the end of a kohlrabi is often mistaken as the root but is, in fact, a swollen stem with a satisfying taste and crunch comparable to broccoli. An emblem of versatility, its leaves, stalks, and stems are delicious raw, roasted, or stir-fried, as they are atop this richly flavored, miso-based ramen.
For the broth:
- 1 tablespoon peanut oil
- 1 yellow onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 quart vegetable stock
- 1 quart water
- 1 cup dried shiitake mushrooms
- 2 tablespoons soy sauce
- 2 tablespoons yellow or white miso paste
For the ramen:
- 8 ounces ramen or Japanese noodles
- 2 tablespoons peanut oil
- 2 kohlrabi, greens and stems chopped, and bulbs peeled and cut into bite-size pieces
- 1 spicy red chile, such as Fresno
- 2 tablespoons minced fresh ginger
- 2 cups fresh shiitake mushrooms, stems removed and sliced in half
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 2 soft-boiled eggs
- 3 green onions, chopped
To make the broth, heat 1 tablespoon peanut oil in a large saucepan set over medium heat. Add the onion and garlic and saute for 8-10 minutes or until the onion is golden but not browned. Add the stock, water, dried mushrooms and soy sauce. Cover, bring to a boil, then reduce heat and simmer for 30 to 40 minutes. Stir in the miso paste. Process the stock in a blender until smooth. Cook the ramen according to package directions.
In a large wok or skillet set over high heat, heat 2 tablespoons peanut oil. Add the kohlrabi, chile, ginger and fresh mushrooms and stir-fry for 5-6 minutes, until the kohlrabi is tender but still slightly crisp. Stir in the sesame oil and soy sauce. Taste and adjust seasoning.
Divide the noodles into four deep bowls. Ladle the hot broth over the noodles. Top each bowl with the stir-fried vegetables, half a soft-boiled egg and some chopped green onion, and serve.