Seaweed and Scallion Sausage and Bok Choy Ramen

By Nina Murray

Feature Illustration by edible MAINE Staff

Print Recipe

Makes

Servings

Ingredients

1 ounce kombu
½ cup bonito flakes
1 tablespoon ginger grated
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon garlic grated
2 Sowbelly Butchery Seaweed and Scallion sausages
6 heads baby bok choy chopped
4 cups ramen noodles cooked
1 serrano chile thinly sliced
¼ cup scallions sliced

Instructions

Place kombu and 1 quart warm water in a saucepan. Rest 30 minutes. Place pan over medium-high heat and bring to a boil. Stir in bonito flakes and remove pan from heat. When bonito flakes settle to the bottom, strain broth. Combine broth, ginger, soy sauce, mirin, and garlic in a pan and place it over low heat.
In a medium skillet over medium heat, cook sausages, turning links so all sides are browned and cooked to 165°. Transfer sausages to a plate. Toss bok choy into skillet and sauté for two minutes.
Divide cooked ramen noodles among 4 warm bowls. Top each bowl of noodles with ¼ of the sautéed bok choy. Slice sausages and divide pieces among bowls. Pour equal amounts of broth into bowls, garnish with chiles and scallions, and serve immediately.

About the author

Nina Murray

Nina grew up in Maine, her love of food evident from a young age. After receiving a music degree from Wheaton College, the call of making and sharing good food led her to work on a farm in Hawaii, bake bread at Standard Baking Co., and sail around the world aboard a 134-foot schooner as a ship’s cook. Landing back in Maine, she honed her baking skills at Dandelion Catering Co. and opened Mill Cove Baking Co., a specialty cracker company grounded in Maine ingredients.