Rainbow Ramen

This is a variation on my Tonkatsu Ramen, with a few modifications and additions for some bright-colorful ramen!

Recipe:

• Tonkatsu Broth

• Ramen noodles dyed purple (as I used) OR ube noodles.

• Butterfly Pea Flowers

• Red pickled ginger

• Matchstick or shredded carrots

• Marinated Eggs, cut in half

• Chopped green onions

Optional: (Not for color, just flavor/garnish)

• Black sesame seeds

• Gochujang

• Pressed garlic

• Meat of choice (I used leftover pork belly strips)

Prepare your noodles, either with ube flour or by adding purple color to a standard ramen noodle recipe.

(I mix 1 cup of warm water, 2 tsp of lye water, and 2 cups all-purpose flour together with a purple gel coloring, mix in my stand mixer for 5 minutes on medium, and let rest for 30 minutes before preparing in a hand-crank noodle maker. When ready I churn out noodles directly into a boiling pot of water, boil for 1 minute, remove, and add to my ramen bowl.)

Prepare broth as directed, spoon into serving bowl and pack a ball tea strainer with butterfly pea flowers. I keep (

these on hand for adding natural blue color to drinks and now food)

Allow pea flowers to brew into hot broth, about 5 minutes. Swirl and shake off excess liquid, remove ball strainer.

Next, assemble ramen bowl as desired. Add egg, meat of choice, carrots, green onion, and red pickled ginger.

Enjoy your aesthetic and colorful bowl!

-Elle

My favorite bowl set!