At MiddleBar we were feeling a bit nostalgic so here's our grown up version for all you graduates.
1 red onion
1 white onion
6 cloves of garlic
1/2 celery root bulb peeled
1 smallish ginger root
2 large carrots peeled
3 celery stalks & leaves
3-5 sticks of lemongrass (outer layer removed cut into 1/2in pieces)
2 12oz cups chicken stock
2 cups water
1 12oz can of peeled whole tomatoes drained and cut in 1/2
1 cup edamame
1 1/2 cup mushrooms sliced (what ever kind you prefer)
1 bunch cilantro
1 bunch scallion
1/4 tsp Turmeric
2 pinches Chinese 5 Spice
2 pinches fennel seed
1ish tsp of Sambal Chili sauce depending on your level of desired spice
Salt to taste
3 packs Top Ramen (you're throwing out that package of "flavoring" anyway so it really doesn't matter which ramen you use)
First things first. Open your Top Ramen packages and rip those packets out, I don't know what the hell's in that mix but I'm sure there's msg.
Turn the broiler to high. Cut celery root into large pieces with 3 whole cloves of garlic and half the ginger root and 1/2 of each onion. Place under broiler for 7-10 minutes to char, turning once during broiling.
In a large pot or dutch oven sauté the remaining halves of onion, ginger, carrots, and celery. Sweat veggies with turmeric, 5 spice, fennel seed and salt (7-12 mins). Add stock, water, lemon grass and 3 cloves of garlic crushed. Remove charred veggies from the broiler and add to stock. Squeeze the juice of one lemon and discard. Bring to boil. Cut 1 whole lime in 1/2 squeeze and drop into pot, let steep for 10 mins and then remove. Reduce pot to a simmer for 1hr.
Add tomatoes, mushrooms, edamame and ramen noodles. Simmer on low for 10 minutes. Garnish with cilantro, scallion, sambal and lime.
This is a great recipe for additions or substituons.