This Tuesday’s Dinner And A Movie features Phish’s December 29, 2018 show from Madison Square Garden. The full show will play this Tuesday at 8:30PM ET at webcast.livephish.com or Phish’s Facebook page. And for this week’s recipe, Mike Gordon shares a vegetarian ramen recipe from Gaku Ramen in Burlington, VT.

A HUGE thanks to all of you that have donated to the various non-profits that the WaterWheel Foundation has partnered with these past nine weeks. Together, the Phish community has raised over $265,000 for those in tremendous need right now.

This week, we have selected the Afya Foundation as our beneficiary. Donate any time at phish.com/waterwheel. Afya’s primary mission is to improve global health by rescuing surplus medical supplies and delivering them to underserved health systems around the world. During the COVID-19 crisis, Afya has turned their focus and is delivering PPE to New York healthcare workers, with a special focus on healthcare systems supporting vulnerable populations.

A Note From Mike:

For the musician on the go, or, ahm, the musician on the stay-at-home, or for the anyone on the anywhere, ramen can be a great option. For example, when I’m staying in Portland, Oregon it’s been a tradition to have the coconut curry ramen from Boxer Ramen. And here in Burlington, Gaku Ramen has been a great, delicious favorite. I love their Shoyu broth, and I add miso mushrooms and bamboo shoots as extras. Personally, I take the noodles out to honor my low starch diet, but we’ll keep em in for y’alls’s recipe! :). They’ve provided the recipe below.

Vegetable Shoyu Ramen
(Serves 4-5)

4.5oz ramen noodles (preferred brand is Sun Noodles)

Vegetable Stock
1 large onion, halved.
1 large carrot
2 garlic cloves
2 tbsp fresh ginger (2-3” of ginger root, peeled)
3 whole scallions, roughly chopped
3/4 cup Shoyu (Japanese soy sauce…any low sodium soy sauce also works)

For Toppings (toppings listed below are for individual bowls; multiply quantities as needed):
1/3 cup sliced green cabbage
1/4 cup thinly sliced onions
1/3 cup bean sprouts
1/3 cup corn kernels
1/8 cup chopped scallions
2 squares nori (dried seaweed in sushi grade sheets, cut to 1/4 size)

Make Vegetable Stock: Add onion, carrot, fresh ginger, garlic, and scallions to stock pot and fill with 7 quarts of water. Bring stock water to boil and then reduce to simmer for a minimum of 3 hours or until reduced by half. Strain stock. Add 3/4 cup Shoyu (more or less to taste) to the stock to finish the broth.

Cook 4.5oz noodles for 1 minute and 45 seconds in BOILING water for fresh noodles, 3-4 minutes for dry noodles. Stir noodles occasionally, strain noodles excessively. Put noodles in individual serving bowl and add 2 cups of veggie broth (broth should be about the level of the noodles). “Fluff” noodles using chopsticks to separate any noodles stuck together after straining.

Add veggie toppings, adjusted for taste and preference.

Enjoy piping hot!