Tanmen

Name: Tanmen
Yield: serves 4
Ingredients: 1/4 cup dried wood ear mushrooms; 1 cup hot water; 8 cups Ramen Chicken Stock (page 10); 1 1/2 cups Shio Base (page 11); 3 tablespoons vegetable oil; 8 shrimp, peeled and deveined, with tails off; 2 pieces squid (tubes), cleaned and sliced into 1/4-inch-thick rings; 16 bay scallops, trimmed; 1/2 cup thinly sliced pork belly (optional); 2/3 cup quartered sweet baby corn; 3 cups chopped napa cabbage; 8 shiitake mushrooms, ends trimmed and cut into 1/4-inch-thick slices; 1/2 cup peeled and sliced carrots; 16 pea pods, trimmed; 3 cups bean sprouts; 1/4 cup cornstarch; 1/4 cup cold water; 4 (7-ounce) pieces frozen ramen noodles; 2 scallions, both white and green parts, thinly sliced on an angle; Dash of hot chili oil

December 9, 2011

In this hearty ramen, stir-fried vegetables are combined with seafood and pork to create a rich, filling dish with lots of flavors and textures. When I was growing up, this was one of my favorite foods after baseball practice—the noodles refueled me quickly, and deliciously, and helped me stave off hunger until dinnertime. These days, it’s the perfect antidote to a gray, frigid winter day.

Recipe notes

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