Hangover Ramen

Warm yourself up with broth. Re-invigorate your system with all manner of nutrients and varied ingredients. Make soup. You know you need it! Fiore Moletz of Della Terra and Burgh’ers suggests ramen…because it is the taco of soups: a versatile, adaptable way of layering flavors according to what’s fresh and tasty.

Ramen Broth

4.5 quarts of water

2 pounds dried shiitake mushrooms

1 pound whole chicken, quartered

3 pounds of pork bones

1 pound smoky bacon

1 bunches of scallions

1 large onion

1 garlic bulb (minced)

1 large carrot

1 Tbs Tare

Pre-heat oven to 400 degrees. Add pork bones and onion to a shallow baking sheet. Roast for one hour. Let cool and set aside.

In a stock pot, add water add chicken, pork bones, carrot, onions, and garlic. Bring to a boil; set on a high simmer for 15 minutes. Reduce heat. Add mushrooms, bacon, scallions, and tare. Cook covered over low heat for two hours. Remove from heat. Remove bones. Shred chicken once cooled and add back to the broth. Keep warm.

Ramen

800g 00 flour

200g buckwheat

500g water room temp maybe a little more depending upon weather temp

5 g baking powder

For the Ramen, toast the buckwheat in a sauté pan until it becomes fragrant let it cool. Mix all ingredients by hand until it forms a pasta-like dough, smooth and firm, if you have a pasta machine roll out to number five. Obviously, there are different sized noodles, you can either cut to your liking or use a pasta attachment. We went with a thinner noodle in the picture.

Bring a large pot of unsalted water to a rolling boil over high heat. Add noodles to boiling water and stir to prevent sticking. Cook, stirring occasionally, for about 2 minutes. Drain thoroughly and add to warm ramen broth.

Garnish with scallions. Optional: Add a six-minute softboiled egg (pictured above).

STORY BY GABE GOMEZ / PHOTOGRAPHY BY MICHELLE MOLETZ / RECIPE AND FOOD BY FIORE MOLETZ