/ck/ - Food & Cooking

i meal prep ramen every two weeks, make about 2 gallons of concentrated puree/broth with this. it's delicious, but i'm not sure if it's technically ramen. thoughts?

1 week in advance, picrel:
>1.5lb of portabella mushrooms, slices
>~0.5sqft of roasted seaweed
>tablespoon white miso
>crush into mason jar, add glass weight
>top with equal parts soju, soy sauce, and seasoned rice vinegar
>cap with vent
>agitate every couple days

oven:
>large butternut squash, cubed
>large head of garlic, peeled and smashed
>mix with olive oil and yellow curry powder
>bake at 415°F for 35 minutes or so, til a light char forms, set aside

in large stock pot
>pound of venison, brown with ghee and peanut oil
>strain out liquid and set both aside
>deglaze with half of your strained mushroom liquid from earlier and a splash of water
>add diced onions if you want, a squeeze of ginger, and the garlic from your oven earlier
>reduce heat, caramelize
>add 2 pounds of assorted frozen veggies (your preference, obv fresh works great too but this is already pretty effort-ful)

while that steams down, blend in a blender:
>the remaining mushroom solution
>the mushrooms themselves
>roasted butternut squash
>heaping tablespoon gochu jang
>splash of rice wine
>venison browning fluid

blend the veggies down, too
combine all the veggies, butternut squash, and venison chunks into your stock pot
i haven't needed to add any seasonings at this point
i usually keep the mix pretty thick, see below

finally, in your 5 lunch bowls:
>teaspoon white miso
>blue dragon cantonese egg noodles (the kind that are come in single serve pucks, packs of 6)
>2 ladles of hot ""broth"" over the noodles
>noodles about halfway softened by the time it's cool enough to refrigerate
every day at lunchtime, add hot water and heat gently til noodles are soft

should leave you with a gallon freezer bag of concentrate for next week, and don't forget to start the next batch of mushrooms when you thaw the bag.

thoughts?