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Momofuku Style Ramen


1. Boil 6 ounces of ramen noodles, drain
2. Toss with 6 tablespoons Ginger Scallion Sauce (below)
3. Top the bowl with 1?4 cup each of Bamboo Shoots (far below)
4. Quick-Pickled Cucumbers (second below); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori.
5. But that's because we've always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.

Ginger Scallion Sauce
Makes about 3 cups

* 2 ½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
* ½ cup finely minced peeled fresh ginger
* 1/4 cup grapeseed or other neutral oil
* 1 1/2 teaspoons usukuchi (light soy sauce)
* 3/4 teaspoon sherry vinegar
* 3/4 teaspoon kosher salt, or more to taste


1. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.
2. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge.
3. Use as directed, or apply as needed.

Quick Pickled Cucumbers

* 2 meaty Kirby Cucumbers, cut into 1/8-inch thick disks
* 1 tbsp. sugar or more to taste
* 1 tsp. kosher salt, or more to taste


1. Combine the cucumbers with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes.
2. Taste. If the pickles are too salty, put them into a colander, rinse off the seasoning and dry in a kitchen towel. Taste again and add more sugar or slat as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.