RAMEN NOODLE BOWLS RECIPE - RECIPES.NET
These ramen noodle bowls will give you a restaurant-quality dish for a fraction of the price. It even comes complete with carrots and mushrooms.
Provided by Jake
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 15
Steps:
- Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant. Do not brown the garlic.
- Add the carrots and mushrooms, and simmer until they soften, about a minute, stirring frequently.
- Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste.
- While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions.
- Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
- When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make the soft-boiled egg if garnishing with one, and add the rest of the toppings to serve.
Nutrition Facts : Calories 306.00kcal, CarbohydrateContent 41.00g, FatContent 12.00g, FiberContent 4.00g, ProteinContent 10.00g, SaturatedFatContent 4.00g, ServingSize 2.00 people, SodiumContent 3,623.00mg, SugarContent 4.00g, UnsaturatedFatContent 5.00g
RAMEN BOWL RECIPE | ALLRECIPES
Ramen noodle and broth dish inspired by the Japanese classic using ingredients commonly available in American supermarkets. Quite involved, but it has become one of my family's favorites, especially in cooler weather. Slurping is recommended.
Provided by Mantecca
Categories World Cuisine Asian
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
- While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
- Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
- Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
- Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
- Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
- Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.
Nutrition Facts : Calories 325 calories, CarbohydrateContent 28.3 g, CholesterolContent 233.1 mg, FatContent 10.6 g, FiberContent 2.3 g, ProteinContent 25.6 g, SaturatedFatContent 2.6 g, SodiumContent 3655.7 mg, SugarContent 9.9 g
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Reviews 4.4
Total Time 1 hours 0 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes
Calories 268.3 calories per serving
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
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