ROOT-CENTRIC NOODLE BOWL

Root-Centric Noodle Bowl image

I can't call this dish ramen because the noodles aren't alkaline, but I can call it satisfying and delicious. Here we use konnyaku noodles, also known as shirataki (not to be confused with shiitake mushrooms, also in the dish). Beets provide some texture and depth to the broth, while carrots function as a colorant for a cured egg.

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

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Ingredients

4 purple carrots
1 cup rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
4 large eggs
1/4 cup sesame oil
2 burdock roots, peeled and sliced into 2-inch-long matchsticks
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
Three 5-by-2-inch sheets kombu
5 dried shiitake mushrooms
1 large beet, diced, greens reserved and wilted, if desired for garnish
1 1/2 cups soy sauce
1/2 cup maple syrup
2 tablespoons kosher salt
1 teaspoon MSG
4 packages konnyaku noodles (spaghetti thickness), such House Foods

Steps:

For the eggs: Add to a blender the carrots, vinegar, sugar, salt and 1 cup water and blend at high speed for 3 minutes. Strain the liquid and reserve.
Bring a saucepot filled three-quarters of the way with water to a rapid boil. Lower the eggs in and cook for exactly 7 minutes, then shock in an ice bath until cool.
Carefully peel the eggs and transfer to the reserved carrot liquid. Allow to steep, refrigerated, as long as you can, for up to a day.
For the braised burdock root: Add the sesame oil to a medium saute pan over medium heat. Add the burdock root and saute until just starting to brown, 3 to 5 minutes. Add the soy sauce, mirin and sugar and bring to a boil. Reduce to a simmer and cook until tender, about 10 minutes. Drain and reserve for serving.
For the broth: In a saucepot, combine the kombu, dried shiitake and 48 ounces water. Bring to a simmer over medium heat and simmer for 15 minutes. Strain and keep the broth warm until ready to serve.
For the seasoning agent: In the pitcher of a high-speed blender, add the beet, soy sauce, maple syrup, salt and MSG. Blend at high speed until silky, about 3 minutes. Transfer to a container until ready to serve. Rinse the blender pitcher.
For the noodles: Bring a large pot of water to a boil. Drain the water from the konnyaku packaging and add to a chinois or fine mesh strainer and put in the boiling water. Carefully toss the noodles around in the boiling water with tongs to heat through.
Divide the noodles among four bowls. Add a 2- to 3-ounce ladle of the seasoning agent to each, then a 12-ounce ladle of hot kombu liquid. Garnish each with an egg, braised burdock and wilted beet greens, if desired.