In this edition of Cooking with Cannabis, Chef Sebastian Carosi – the short-order cannabis revolutionary – gives The Bluntness his recipe for a Wild Nettle, Clam, and Mushroom Bone Broth Ramen.
As a young cannabis enthusiast, I grew up in Rhode Island where clams are kind of a big deal and back there cannabis was highly illegal. Growing up, we dug both hard and soft-shell clams and used them in every dish imaginable.
Easy to cook and loaded with nutrition, clams are commonplace in certain regions of the country. Whether it’s clam rolls and chowder in New England, cups of clam nectar in Seattle or even beer braised clams in Boston, wild clams are hard to beat.
Here in the US, you will usually find little necks, manillas, cherry stones, cockles, steamers, geoducks, quahogs, and razor clams that are readily available for consumption. The abundance of clams in this country means that they don’t cost too many clams. Affordable, easy to prepare, and accessible even if you dig your own.
Moving from back east to The Pacific Northwest I quickly learned that ramen was a thing, like a real dish, not some packet of noodles that people used to pigeonhole you into some socio-economic group. A real dish, a big ass bowl of broth and a dank assortment of additions.
It’s that time of year where nettles and clams are readily available. So here you have it ladies and gentlemen, wild nettle, clam, and mushroom bone broth ramen. Whether camping, glamping or just sitting back at home “slurpin’ nood’s” and smoking your favorite cannabis strain, please enjoy yourself…!
1. To make the broth: in the large saucepan add the bone broth, mushroom powders, chili paste, soy, and ginger and simmer over medium heat for 10 to 15 minutes, stirring well to dissolve mushroom powders. Set aside.
2. To wilt the nettles: heat the oil in a small sauté pan over medium-high heat until almost smoking hot. add the nettles, and the water and wilt nettles stirring occasionally for one minute. remove from heat, drain, and set aside.
3. To marinate the shitakes: heat oil in a small sauté pan over medium heat. Sauté shitakes about 2 or 3 minutes on each side. remove from heat, splash with soy, marinade, and set aside.
4. To steam the clams: in a small saucepan, over medium-high heat, steam the clams in the water and soy sauce until they open (about 3 minutes). Set aside.
5. Add clam braising liquid to the broth.
6. To arrange your ramen situation: divide the cooked noodles into the two large ramen bowls, add five marinated shiitakes to each bowl, add 9 cooked clams to each bowl, with 2 oz of wilted nettles, and then fill each bowl with equal amounts of broth.
Top each ramen with equal amounts of chopped green onions as well as a drizzle of chili and sesame oil.
7. Enjoy while hot.
Need more cannabis-infused cooking inspiration? Here are5 of our Favorite Cannabis Cookbooks to Satisfy Your Weed & Culinary Senses!