CHILI RAMEN RECIPES

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RAMEN CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME



Ramen Corn Chowder Recipe: How to Make It - Taste of Home image

This tastes so good, as if it simmered for hours, but it’s ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. —Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 11

2 cups water
1 package (3 ounces) chicken ramen noodles
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 cup 2% milk
1 teaspoon dried minced onion
1/4 teaspoon curry powder
3/4 cup shredded cheddar cheese
1/3 cup cubed cooked bacon
1 tablespoon minced fresh parsley
1 tablespoon minced chives

Steps:

  • In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.

Nutrition Facts : Calories 333 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 1209mg sodium, CarbohydrateContent 49g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 13g protein.

SHOYU RAMEN RECIPE - HOW TO MAKE HOMEMADE SHOYU RAMEN



Shoyu Ramen Recipe - How to Make Homemade Shoyu Ramen image

Making ramen from scratch is pretty darn elaborate. For a weekend project, try our homemade shoyu ramen recipe that walks you through four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Provided by June Xie

Categories     dairy-free    low sugar    date night    weeknight meals    dinner    lunch    main dish    meat    soup

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 29

8 c. low-sodium chicken broth
16 dried shiitake mushrooms
30 g kombu (kelp), about a 10" square piece
20 g dried bonito flakes (about 2 c. loosely packed)
1 1/4 c. low-sodium soy sauce
1 1/4 c. mirin
1/2 c. sake
1 1/2 c. water
1/4 c. granulated sugar
2 tbsp. packed brown sugar
1 2" piece fresh ginger, sliced
3 cloves garlic, peeled and smashed
3 green onions, halved
1 lb. pork belly, skin on, cut into 2"-wide strips
4 cold large eggs
2 1/2 c. reserved chashu-tare liquid
8 cloves garlic, sliced
1/2 c. canola oil
1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes
2 tsp. sesame seeds
4 oz. fresh ramen noodles
1 1/2 c. chicken dashi
2 reserved shiitake mushrooms, sliced
3 tbsp. or more tare, to taste
2 slices chashu
1 nitamago, halved
1 green onion, white and light green parts only, very thinly sliced
2 tsp. la-yu
Nori (optional)

Steps:

  • Make dashi (stock)
  • Make tare and chashu (marinade and pork)
  • Make nitamago (marinated eggs)
  • Make garlic la-yu (chili oil)
  • To serve

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