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Straying outside the southern food norm

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Hannah Edwards

One of my favorite cuisines, outside of traditional southern foods, is Asian. These cooler spring temps make me want ramen all the time! This is my version, but ramen is very versatile, so have fun and add any meats/veggies that you like. Ramen is absolutely delicious and very nourishing! Select (when possible) local, pesticide-free produce because it’s fresher, nutrient-dense, and will last longer in your fridge; plus, you are supporting the local economy, and shopping local can end up being more economical. 

Steak and Vegetable Ramen

Prep vegetables like carrots, bok choy, garlic, scallions, etc. by washing (if necessary), chopping, etc., and place to the side. If you’re adding a few local blue and pathfinder oyster mushrooms, for example, leave whole, stems and all. Place all vegetables to the side. 

In a bowl, add dried arame, dulse, or kombu (sea vegetables) to a bowl of hot water and set aside. This will draw out the umami richness of the seaweed for flavoring the broth.

For the steak, you can use hanger, flank, or skirt steak. 

Get a cast iron skillet real hot, add a pad of ghee (or quality butter), add steaks to the hot pan, and leave alone. Don’t “flippidy-floppidy da meat”! After about 10 minutes, turn the steaks over, add a large dollop of butter (whey cream preferred), and baste as the steaks heat on the other side. Leave to sear for another five minutes, remove from heat, and let rest on a cutting board.

For the ramen broth: in your Dutch oven, add organic olive oil, vegetables, and stir until tender. Add fresh mushrooms, several good shakes of Acid League Shio Ramen Broth Bomb, several good shakes of fish sauce, one whole container of bone broth, and your reserved seaweed vegetable broth from soaking, as well as a little salt, pepper, and dried hot chilies. Let simmer for a few minutes.

To finish: add Somen noodles, some chopped bok choy, a few cloves of fermented black garlic, the steak sliced thin, a soaked whole-leaf arame, dulse, or kombu, and a drizzle of full-bodied Japanese sesame oil. Top with fresh cilantro and fresh lime. Enjoy!

Remember: ingredients matter. Buy and eat real food. Support your small independent grocer and support local independent farmers however and wherever you can. All ingredients for this recipe can be found here at Yonder. Thank you for shopping local! Be well! 

Hannah and her husband, Alan, are owners of Yonder in Franklin.