Ramen Recipe

I recently made my first ramen, and think it came out well. I found a number of recipes online, primarily leveraging this one, and combined the ones that sounded good and had ingredients I could find in the neighborhood store.

I’ll definitely continue experimenting, but here’s what I went with in my first go, for a serving of two:


  • 2 chicken breasts, skin on
  • 32 oz. chicken broth
  • 1 jalapeno pepper
  • 2 oz. mirin
  • 1 oz. soy sauce
  • 1 oz. chili oil
  • 3 cloves garlic
  • 1 inch fresh ginger
  • 6 oz. ramen noodles
  • 1 spring onion
  • 1 egg
  • 1 cucumber
  • 8 shitake mushrooms
  • 2 tbsp black sesame seeds
  • Salt


  • Broth:
    • Finely mince garlic and ginger and add to large pot with a bit of butter
    • Add shitake mushrooms and cook on medium heat for 3-4 minutes
    • Add broth, mirin, soy saunce, and chili oil
    • Let simmer for 10-15 minutes
    • Add noodles, and let simmer until cooked
  • Chicken:
    • Preheat oven to 375 degrees
    • Cut chicken off of bone
    • Rub with salt
    • Cook in buttered frying pan on medium heat
    • 5 minutes skin side down, then 5 minutes on the other side
    • Put frying pan in oven and cook for 15 minutes
    • Remove from oven and slice into pieces 2/3 an inch wide
    • Set aside
  • Egg:
    • Bring a pot of water to a boil
    • Add an egg for 6-7 minutes
    • Put the egg in a bowl of ice water for 3-4 minutes
    • Peel the shell, and carefully slice in half to ensure the runny yolk doesn’t leak out
    • Set aside
  • Serving:
    • Add broth, noodles, and mushrooms to two bowls
    • Add 3-4 pieces of chicken to each
    • Add half an egg to each
    • Slice spring onions, jalapeno, and add to top
    • Thinly slice cucumbers with a carrot peeler and add to top
    • Sprinkle with black sesame seeds

That’s it. The recipe makes a little more than two, so I had some leftovers. Here’s what it looked like:

Shakshuka Recipe

After celebrating my first and only Thanksgivikkah with my girlfriend’s family, we were talking about Hanukkah dishes (after previously eating some latkes), and somehow I came up with the idea to make Shakshuka. It’s an Israeli (or more generally middle eastern) breakfast dish, that is in no way specific to Hanukkah. But I had been meaning to try making it for some time, after having it in Israel in 2009 and the later in Boston at the Bee Hive, so my girlfriend’s mom and I decided to give it a shot.

We adapted a recipe I found in the NYT to accommodate what we had available (including celery, which was mixed with a chopped onion left over from Thanksgiving stuffing preparation), and it came out great. For anyone interested, here’s what we did:


3 tablespoons olive oil
1 large chopped onion mixed with chopped celery
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
2 large chopped tomatoes
3/4 teaspoon salt, more as needed
1/4 teaspoon black pepper, more as needed
2 ounces crumbled feta
5 large eggs


1. Preheat oven 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion (and celery). Cook for about 10 minutes. Add garlic, cumin, paprika, and cayenne, and cook 1 minute, then add tomatoes, salt, and pepper, nd let simmer for about 10 minutes until the tomatoes turn into a thick broth. Stir in crumbled feta.
3. Crack eggs into skillet over tomatoes. Season with salt and pepper over the eggs. Transfer skillet to oven and bake for about 10 minutes.

Here’s what it looked like:


And happy Hanukkah:


Stuffed Mushrooms

I don’t have a good place to keep recipes. I sometimes put them in Word documents and then can never find them when I need them. Easy solution. I’ll just start posting them on this blog in a new ‘Recipes’ category. Here’s goes number one.

12 Large Whole Mushrooms
1 Clove Garlic
1 Onion
Parmesan Cheese
Bread Crumbs

-Cut the stems out of each mushroom cap and chop them up finely
-Chop up 1 large onion and 1 clove of garlic
-Sautee the stems, onion, and garlic in butter
-Add ¼-½ cup of finely crushed seasoned bread crumbs once the stems/onions/garlic are lightly browned
-Stir in some parmesan/asiago cheese until the mixture has a doughy and malleable consistency and cook until brown
-Take the mixture and stuff it into each mushroom
-Sprinkle some additional cheese on top
-Bake at 350 for 20-30 minutes in a metal pan.