Vegetable Ramen

The ramen revolution is upon us—across the globe diners line up for their favorite versions. This type is packed with savory vegetables, spicy tofu, and rich broth.
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Ingredients:

32 oz. vegetable ramen stock (made with garlic, ginger, mushrooms, and kombu)
16 oz. ramen noodles
1 cup Ready-Set-Serve Washed & Trimmed Green Onions, chopped
2 cup Kobucha squash, roasted
1 cup fried tofu squares
2/3 cup Markon First Crop Zucchini, chopped and roasted
4 Baby bok choy, sliced in half and seared
1/4 cup jalapeno chile peppers, sliced and roasted
1/4 cup lotus root, seared
1 Tbsp. gochujang (Korean spice paste)
1/2 cup nori (dried seaweed), cut into strips
Garlic flowers, for garnish

Instructions:

Fill four serving bowls with equal portions of stock and boiled noodles. Top with equal portions of remaining ingredients. Garnish with garlic flowers.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.