Hey everyone! I have been super busy with political work over the last couple of weeks, and have not had a lot of time for experimenting in the kitchen. I have made some of my old favorites that I’ve previously shown on the blog here – including my peach and goat cheese flatbread and mushroom smashburgers – but I haven’t made anything new that would fit in with a post here. But I’ve also been enjoying some takeout, which has become a much bigger part of my life since restaurants started shutting down a few months ago. And while the usual staples like pizza and burgers have definitely been part of the rotation, I am here today to proselytize for my new favorite takeout dish – ramen.
I am specifically talking about the ramen from Madison favorite Morris Ramen (whose co-founder, Francesca Hong, is one of several Democrats running for the assembly in Madison I’ve had the pleasure of interviewing), but I am sure that quality ramen can be found in most of the towns around America these days. The beauty in takeout ramen is how well it can keep in the car ride home or even in the hours before eating. Since the broth is stored in a separate container from the other ingredients, you don’t risk making the meat, seaweed, noodles, or absolutely-must-add soft boiled egg too soggy. And the soul of the dish – the umami-filled blast of rich, porky, stick-to-your-ribs broth – keeps so well. All you have to do is reheat it and pour over the other ingredients and you are instantly transported back to the ramen shops, back before fear of this virus kept us out of restaurants (or at least it better be keep you all out of restaurants). If you feel stuck in a rut with the usual Chinese food or pizza delivery, call up your local ramen joint and order a big bowl. I promise you won’t be disappointed.