Updated: November 30, 2019 12:59 PM
Created: November 30, 2019 04:59 AM
Uncommon Ramen by Mazzone Hospitality's Hatch's Test Kitchen Autumn Ramen Recipe:
All ramen starts with an incredible stock, start your ramen by simmering together in roughly chopped pieces:
Dried Wood Ear Mushroom
Dried Shiitake Mushroom
Let your stock reduce over a minimum of 6 hours.
When ready to serve:
Boil Sun Noodles for X Minutes (a delicious versatile noodle so many talented chefs use for Ramen Bars including one of our inspirations Momofuku), drain and place in the bottom of the serving bowl.
Top noodles with:
Roasted Butternut Squash (Cubed, Seasoned and Baked for 45 Minutes) Fresh Scallion Crispy Brussel Sprouts (Blanched, Deep Fried then coated in Sweet Soy Sauce Reduction) Fresh Shiitake Mushroom Fresh Julienned Carrots Gochujang Spiced Pumpkin Seeds
Then pour over your delicious aromatic vegetable broth until just below toppings.
Serve with chopsticks and enjoy!
About Hatch Test Kitchen:
Hatch Test Kitchen serves rotating food hall concepts from the great culinary minds of Mazzone Hospitality. Between our premiere catering operation and our PRIME Business Dining Division, Mazzone Hospitality is constantly innovating the newest food trends and concepts to serve our customers. Hatch Test Kitchen will let you experience the flavors and foods you didn’t know you wanted before they pop up all over the capital district. After all, we are foodies too
The Fall 2019 Menu concept is “Uncommon Ramen.” Our Ramen features seasonal vegetables as colorful garnishes, an array of world flavors in our proteins and broths, all soaked in by slurp ready noodles. All together, we hope you find our ramen is anything but common.
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