When he discovered noodles at the Hmart…

What a delicious bowl this was. Homemade broth, noodles from Hmart, so many good flavors and those radishes on top. Just yummy. Recipe coming soon. I need to get him to tell me what all went in it.

Sorry it took so long, but it was a busy week. He went to Hmart again and it reminded me that I forgot to finish this entry. Bok choy, some fancy mushrooms, and his home-made broth made this beautiful noodle bowl with a finishing touch of fried crawfish. I did not care for the crawfish, as previously noted, if my food can look at me, I can't really eat it. I'm a delicate soul, I know. And again, so sorry, it took forever for me to finish this recipe. I will be cooking this tomorrow to his instructions. Hopefully, I can do it justice.

Adam's noodle bowl (Serves 4)

• 1 quart of homemade dashi broth (see instructions in step 4

• 1 pound Ramen noodles

• 1-2 head Bok choy

• 3-4 radishes

• 8oz oyster mushrooms (any mushroom can be substituted)

• 1/2 TBS mushroom soy (regular soy can be substituted)

• 1 TBS soy sauce

• 1 TBS fish sauce

• 1/4 - 1/2 cup rice wine vinegar

• 2 pounds pork loin cut into thin slices

Ingredients for Dashi broth:

• 1 quart shrimp or vegetable broth

• 1 thumb size piece of ginger (no need to peel or chop)

• 1 cup dashi flakes (see picture)

• 1 TBS dashi granules (see picture)

• 1 sheet of kombu (dried kelp)

• 1 TBS soy sauce

• 1 TBS fish sauce

Dashi flakes and granules from Hmart

Directions:

NOTE: All of the parts of this noodle bowl should be prepped before adding the noodles to the broth because they will all heat up as they are added.

1. Thinly slice the radishes and soak in 1/4 cup of rice wine vinegar with a teaspoon of salt. Let this sit while you prep everything else. You can add more vinegar to ensure the radishes are covered.

2. Wash mushrooms thoroughly to remove the dirt and pat dry. Slice the mushrooms and sauté with a little oil and mushroom soy (regular soy can be used). How long you ask? Until they are done, says Adam. Remove from the heat and set aside.

3. Thinly slice the pork loin so you can fire roast it. Adam did this by placing on a skewer and roasting over a flame. I will add a picture later. This step will take some time, so marinate the pork in 1 TBS each of soy sauce and fish sauce while you get the broth started.

4. Add your broth base (shrimp or veggie broth) to a medium sauce pan on medium heat.

5. Add all dashi ingredients, bring to a boil, then let simmer while you finish fire roasting the pork.

6. Skewer the pork and roast over a flame or lay on cookie sheet and broil but check every two minutes and turn if needed.

7. Chop the bok choy and set aside.

8. Strain the broth to remove all the extra bits and return to pan.

9. Add noodles and cook until just done. Cut the heat and serve in bowls with pork, mushrooms, radishes, and bok choy layered on.

NOTE: The first picture includes grilled crawfish that Adam added to top off the bowl but I didn't care for them, so I didn't include in this recipe.