Sep 25 2015 - 1:00pm

Tricked-Out Ramen

Adapted from Justin Warner for Robert Mondavi Private Selection [1]


Feel free to adjust the ginger as well as the soy sauce measurements, so the ramen is as spicy and salty as you prefer.

Justin Warner Ramen Recipe


  1. 1 teaspoon white vinegar
    1 egg
    2 strips bacon
    2 garlic cloves, peeled and minced
    1/2 ounce ginger, peeled and minced
    1 ear of corn, shucked and cut from cob
    6 teaspoons soy sauce, divided
    1 tablespoon butter, divided
    1/2 portobello mushroom cap, sliced
    1 ounce carrot, julienned
    4 ounces pork tenderloin
    4 ounces Pinot Noir, like Robert Mondavi Private Selection Pinot Noir [2]
    1/2 teaspoon kosher salt, plus some for seasoning
    2 packs of instant ramen noodles (any flavor, with the flavor packet discarded and forgotten about)


  1. The egg: Preheat oven to 300ºF. In the smallest pot you have, bring 2 cups of water and white vinegar to barely a simmer. Crack the egg and slowly add it to the simmering water. Using a slotted spoon, gently flick some of the hot water on top of the egg. After 3-5 minutes, when the white is opaque and no longer wispy, remove from heat and use the slotted spoon to gently remove the egg. Very carefully, run the egg under a tiny stream of cool water to stop the cooking. This might take a little practice, but I believe in you. Set the egg aside, still in the slotted spoon. Add a tiny pinch of salt to the egg.
  2. The bacon: In a 3-quart sauce pot, cook bacon over medium heat until almost crisp, about 6-8 minutes. Add the garlic and ginger and cook this until the garlic and ginger browns, about 1 minute. Using tongs and a wooden spoon, carefully (but quickly) remove the garlic, ginger, and bacon; reserve on a baking sheet.
  3. The corn: Now, cook the corn in the bacon fat until slightly browned, about 3-4 minutes. At the 2-minute mark, add 1/2 teaspoon soy sauce to the corn. Remove the corn and reserve on the baking sheet.
  4. The mushrooms and carrots: Add 1/2 tablespoon butter to the saucepan, and cook the mushrooms and 1/2 teaspoon soy sauce for about 4 minutes until soft. Remove the mushrooms and place on the baking sheet. Repeat this exact process with the julienned carrot. Add 1/2 tablespoon butter to the saucepan, and cook the carrots and 1/2 teaspoon soy sauce for about 4 minutes until soft. Remove the carrots and place on the baking sheet.
  5. The pork: Add the pork tenderloin to the saucepan and cook to medium, about 8-10 minutes. Slice and reserve on the baking sheet. By this point, your pot should be littered with tasty bits, caramelized what-nots, and bacon/butter drippings.
  6. Meanwhile: Place the baking sheet in the oven to get all of the ingredients (except the egg) hot again.
  7. The broth: Deglaze the pan with the Pinot Noir. Carefully pour the wine into the sauce pan and scrape all those tasty bits free with a wooden spoon, metal spoon, or rubber spatula. Now add 3 cups water, the reserved bacon/ginger/garlic mix, the soy sauce, and the salt, and bring to a very rapid boil. Boil for 7-10 minutes so that the flavors concentrate and reduce.
  8. The noodles: Put the noodles in the boiling broth and cook according to package directions, until they are no longer rigid. Using tongs, remove the noodles from the broth and place in a big soup bowl. Carefully remove the baking sheet and excellently arrange all the ingredients on top of the noodles. Add the egg carefully. Fill with the broth. Wait 1 minute, and devour.

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