BY JOSH HILLMAN, PEARL WINE CO.
A little over sixty years ago, war-torn Japan was in desperate need of a staple starch that could be transported and cooked easily.
Momofuku Ando, a Thai-Japanese inventor had an idea. With his new technique for freeze drying, he proposed that ramen noodles be produced in great weaves, sectioned, fried and then dried for easy transport. The quality of the noodle was not the same as the fresh variation, but the noodles would go on to feed millions of Japanese war survivors. According to legend, after realizing the success of his invention, Momofuku would utter these timely words, “when bellies are full, peace prevails.”
Fast forward about fifty years, and those words still ring true. Like most college kids in Boulder, Jenny and I routinely exhausted our budgets on climbing gear and books, if there was even a few bucks left that meant super ramen—a savory variation of Ando’s classic. In the early 2000’s, this was a stir-fry of instant ramen noodles, a few wilted veggies and as many eggs as we could stomach.
This month Jenny and I decided to revisit super ramen armed with quality ingredients and modern spice and were amazed at the flavors that can be teased out of this budget classic.
I wanted a wine that showed the salty ebb and flow of the ocean waves as well as some restraint to listen to its companion. I found all of these things, and an amazing value in the $16.00 Delhommeau, Muscadet.
This wine made from the Melon de Bourgogne grape has an innate freshness and amazing saltiness to keep you going back for more slurps of ramen. We hope this month that your belly is full and in your kitchen, peace prevails. Get to slurpin and enjoy this “natural” wine, bone apple tea!
INGREDIENTS
1 tablespoon oil
1 egg per person
1 Red onion, sliced
2 green onions, sliced
1 inch ginger, grated
1 can Bamboo shoots
4 garlic cloves, pressed or grated
1 tablespoon chili garlic sauce
3 tablespoons fish sauce
1/3 cup soy sauce
¼ cup rice vinegar
6 ounces shiitake mushrooms, sliced
4 cups vegetable broth
1 cup water (or to desired strength)
1-2 packages yakisoba or buck wheat noodles
Protein of your choosing
INSTRUCTIONS
1. Heat oil in a large pot or dutch oven over medium high heat. Add the onion and sliced mushrooms saute for 10 minutes, or until browned. Add the garlic and ginger and reduce heat to medium. Add the vegetable broth and water, soy sauce, rice vinegar, fish sauce, bamboo shoots and chili garlic sauce, stir to combine. Bring back to a simmer.
2. When broth reaches a simmer, add your protein and green onions. Simmer for 15-20 minutes or until protein is fully cooked. While broth simmers add one egg to a boiling pot of water for exactly 7 minutes. Then move egg to an ice bath, then peel and serve on top of ramen
3. While protein is simmering, cook noodles.
“Josh Hillman is a certified sommelier by the Court of Master Sommeliers and the wine buyer at Pearl Wine Company. Jenny, his girlfriend is the GM of Savory Spice in Littleton. They love to cook and love good wine. This column is about their journey through matching food and wine together to create the perfect pairing.”