Top Ramen, the way it should be

Ever since I found out that the "flavor packet" of my ramen noodles was primarily comprised of mono-sodium-glutamate and onion powder, I have tended to stay away from asian noodles, unless I go get them at a fine noodle house.

Now yesterday I was just feeling like something quick, so I decided to get a little familiar with ramen noodles again, but this time I was going to make them better than that dubious looking preservative "flavor pack" could ever dream.

Now, not having any home made stock on hand with which to make concomme, I did go with chicken broth here. But to make it more flavorful, I tossed in some crimini mushrooms, baby bok-choy, beef, green onion, black pepper, ginger and celery. I gave it all a nice sear in my saucepan to create bit of fond. Deglazing this with some chicken stock, I then tossed in some EZ-peel shrimp ("veins" removed) and simmered them with the noodles. It all came together really quickly, the shrimp cooking in about the same time as the noodles.

Now while this is certainly not a made-from-scratch consomme based dish, it was fast, and it tasted a world better than the MSG-laden foil pack ever would. The shrimp were succulent and sweet, while the savory chicken stock took on a life of its own from the aromatics and beef. The harmonious zen of flavor was completed with the subtle yet clean taste of ginger, cleansing the palate on its own with each bite.

I think I like this soup-making stuff. I'm going to try a consomme next. It seems to be labor and time intensive, but if the final result is a truly shining example of this type of cuisine, I figure why not go for it! That is what I'm here for after all!
484 to go.