Build Your Own Forest Ramen

Friday, November 17, 2023

Appetizers

Nihon + New York Salad

An homage to the cross cultural exchange that launched GROW Externships, but in salad form. Watercress, Mizuna, with fuji apple and toasted black walnuts, tossed in a crabapple paw-paw tamari vinaigrette (V, GF, SF)

Contains: tree-nut

Burdock Potato Salad

A callback to a popular dish from our summer Invasive Species Plate Lunch, except this time we’re using Japanese burdock (aka “gobo”) instead of using foraged invasive burdock (mainly because we didn’t find any during our most recent expedition). Russet potatoes, gobo simmered in rice wine with star anise, and spicy vegan mayo (V, GF, SF)

Noodles

Traditional Ramen Noodles

This dough uses a traditional mix of wheat flour and kansui: a special blend of salts and water that gives the noodle its signature texture and taste. (V, SF) GF noodles can also be available upon request! (Let us know ASAP!)

Contains: gluten

Broth Options

Invasive Greens Curry Miso Broth

Featuring foraged Garlic Mustard and Dandelion, spiced and simmered, then blended into a sumptuous miso broth with garlic-infused olive oil. Bitter, complex greens melding with bold, warming flavors to firmly root your forest ramen adventure.

Contains: allium

Chef Mom’s Official “Japanese Jerk Ramen Broth”

A delectable beef broth to start, but with a singular combination of Cafe 424’s own jerk seasoning and a special dashi from GROW’s outpost in Yasugi, Japan. Chef Mom is putting the ‘Mami’ in Umami. You really can’t get this anywhere else, folks!

Contains: meat

Ramen Toppers

Korean-style quick pickled Purslane with daikon radish

Toasted Black Walnuts (use sparingly! Strong flavor!)

Toasted Garlic Mustard Seeds

Black Garlic Molasses Oyster Mushroom

Skylight Farm Lab’s “The Roof is on Fire” Rooftop Chili Togarashi

Jerk Ramen Eggs by Chef Mom

Virginia Pepperweed

Charred Enoki Mushrooms

Marinated Bamboo Shoots

Dessert

Wineberry Coconut Jelly Tart

A sorrel-infused coconut agar-jelly cast into a gluten-free tart shell, and topped with wineberries