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Matzo Ball Ramen » Simple and Healthy Recipe! ✅

Joe was wildly incompetent in the kitchen until he began to connect with his Jewish heritage through food. This meant exploring family recipes and stories and discovering what other Jews were preparing in their kitchens. Exploring his Yiddishkeit through food brought him to the gates of Shalom Japan in Williamsburg, Brooklyn, for a bowl of matzah ball ramen soup, a dish he first learned about in a YIVO Institute course on Jewish food. The perfect blend of cultures is something that Joe continues to search for and experience in his ongoing exploration of the evolution of Jewish cuisine.

The beauty of this dish is how easy it is for amateur home cooks to experiment with. You’re not kidding with cooking ratios, so go ahead and add whatever spice you like, make your own broth, or use your family’s beloved matzah ball recipe (or just buy the mix, like my aunt, no shame ). Like any soup ever made, this bowl of matzah ball ramen just gets better after a night or two in the fridge. Whenever you eat it, don’t forget to gobble it up! -Joe Baur

ingredients
  • vegetable broth
  • 1/4 cup olive oil

  • 3 large onions, quartered

  • 6 to 8 garlic cloves, minced

  • 3 carrots, cut into large chunks

  • 3 celery stalks, cut into large chunks

  • 1 large parsnip, peeled and cut into large chunks

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground turmeric

  • 1/2 bunch of fresh dill

  • 1/2 bunch fresh flat-leaf parsley

  • 3 dried bay leaves

  • 2 teaspoons kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • Eggs, matzah balls and montage
  • 5 large eggs

  • 4 garlic cloves, finely minced

  • 1/4 cup soy sauce

  • 1 tablespoon mirin (Japanese sweet rice wine)

  • 2 teaspoons of rice vinegar

  • 1 teaspoon crushed red pepper flakes

  • 1/4 teaspoon smoked paprika

  • 1 cup (125 grams) matzah meal

  • 1/4 cup melted unsalted butter or Schmaltz

  • 1 tablespoon finely chopped fresh dill, plus more for serving

  • 1/3 cup mineral water

  • kosher salt

  • 300 to 400 grams of dry ramen

  • Condiments, such as corn, spring onions, nori, menma, bean sprouts, pickled ginger, spinach, mushrooms, narutomaki, and/or garlic oil

Indications
  1. vegetable broth
  2. In a large saucepan over medium heat, heat the oil. Cook the onions and garlic, stirring occasionally, for about 10 minutes, until soft and slightly browned.

  3. Add the carrots, celery, and parsnips (you’ll be reusing these later and cutting them into small pieces, so make sure the pieces are big enough to easily pull out of the broth later). Add the garlic powder, onion powder, paprika, and turmeric. Tie the dill and parsley with kitchen twine and add them to the pot along with the bay leaves. Add 12 cups of water. Turn the heat up to high and bring to a boil. Reduce heat to medium, partially cover pot, and simmer, stirring occasionally, for 60-90 minutes, until liquid has reduced by about a third.

  4. When the broth is ready, transfer the celery, carrots, and parsnips to a cutting board. Strain broth through a fine-mesh strainer into a large bowl; discard solids. Clean the pot. Return broth to pot; Spice with salt and pepper.

  5. Cut the carrots, parsnips, and celery into small pieces and return them to the pot. Test and adjust the seasoning.

  6. Let’s go: The broth can be prepared up to 1 week in advance. Store in an airtight container in the refrigerator.
  1. Eggs, matzah balls and montage
  2. Marinate the eggs: Bring a small pot of water to a saucepan over medium-high heat. Place 2 eggs in the pot and cook for 7 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water and let them cool for 2 minutes (you can also run them immediately under cold water). Peel the eggs.

  3. Meanwhile, in large saucepan, bring garlic, soy sauce, mirin, vinegar, chili flakes, paprika, and ⅔ cup water to a boil. Lower the heat to medium-low and simmer for 5 minutes.

  4. Transfer the marinade to a heatproof container. Add the eggs and marinate for at least 1 hour. You can also cover the container and refrigerate for later use.

  5. Let’s go: Eggs can be marinated up to 2 days in advance. Keep calm.
  6. Make the matzah balls: In a medium bowl, whisk together the matzah meal, butter, dill, and remaining 3 eggs until smooth. Slowly pour in the mineral water and continue stirring until just incorporated. The mixture should look like a dough. Cover and refrigerate for about 1 hour, until chilled.

  7. Bring a large pot of salted water to a boil. Wet your hands and scoop up some of the cooled matzah ball mixture. Roll to the size of a golf ball until smooth. Quickly wet your hands each time to prevent the mixture from sticking to your hands. Using a slotted spoon, carefully lower the balls into the boiling water. (This recipe makes 7 or 8 matzah balls and my large pot would fit all of them.) Reduce heat to low, cover, and simmer for about 1 hour, until cooked through and foamy.

  8. Remove the pot from the heat and keep it covered. Let the matzah balls sit for another 10 minutes.

  9. Assembly: If you’re doing all of this at once, bring another large pot of water to a boil. Cook ramen according to package directions, then drain.

  10. Take a cup or a ladle of salted water from the matzah balls, pour it into the broth, and stir to combine. Fill a serving bowl with the broth, taking care to pour in a good mix of vegetables. Add one of the matzah balls and a handful of ramen.

  11. At this point you can get creative with the ingredients or keep it simple. I included some corn, sliced ​​scallions, and a small sheet of nori to reflect what I remember from Shalom Japan. Cut the soy-marinated eggs in half and place them on top. Sprinkle with chopped dill, season with salt and drizzle with a little garlic and chilli oil or spicy soy marinade.

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