PHO SOUP PACKET RECIPES

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RAMEN PHO RECIPE | REE DRUMMOND | FOOD NETWORK



Ramen Pho Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 15 minutes

Cook Time 10 minutes

Yield 1 serving

Number Of Ingredients 10

1 lime
1 package beef-flavored ramen with seasoning packet
1/2 red onion, thinly sliced 
2 tablespoons sriracha 
1 tablespoon soy sauce 
1 teaspoon fish sauce 
1/2 cup torn kale
1 teaspoon minced fresh ginger 
4 ounces sirloin steak, very thinly sliced (6 to 8 paper-thin slices)
2 cups boiling water 

Steps:

  • Zest half of the lime, then cut it in half and juice one of the halves. Cut the other half into 2 wedges.
  • Layer the ramen and seasoning, onion, sriracha, soy sauce, fish sauce, kale, lime zest and juice, ginger and steak in a large heatproof soup bowl. Pour the boiling water into the bowl and let it sit undisturbed for 2 minutes. Stir with chopsticks, garnish with the lime wedges and serve immediately.

RAMEN PHO RECIPE | REE DRUMMOND | FOOD NETWORK



Ramen Pho Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 15 minutes

Cook Time 10 minutes

Yield 1 serving

Number Of Ingredients 10

1 lime
1 package beef-flavored ramen with seasoning packet
1/2 red onion, thinly sliced 
2 tablespoons sriracha 
1 tablespoon soy sauce 
1 teaspoon fish sauce 
1/2 cup torn kale
1 teaspoon minced fresh ginger 
4 ounces sirloin steak, very thinly sliced (6 to 8 paper-thin slices)
2 cups boiling water 

Steps:

  • Zest half of the lime, then cut it in half and juice one of the halves. Cut the other half into 2 wedges.
  • Layer the ramen and seasoning, onion, sriracha, soy sauce, fish sauce, kale, lime zest and juice, ginger and steak in a large heatproof soup bowl. Pour the boiling water into the bowl and let it sit undisturbed for 2 minutes. Stir with chopsticks, garnish with the lime wedges and serve immediately.

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JOSH HARTNETT’S PORK RAMEN | JAMIE OLIVER SOUP RECIPES
Josh is a bit of a ramen addict, and has a favourite noodle bar in almost every city he’s been to! While it seems simple and comforting, homemade ramen is serious business. This isn’t a dish for the faint-hearted, but the flavour that you get from carefully making all the different pieces of the puzzle and bringing them together in one beautiful bowlful is really mind-blowing. I hope you enjoy!
From jamieoliver.com
Total Time 4 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 349 calories per serving
    1. The day before you’re going to cook, make the Marinated eggs and prep the pork. Sit the pork in a tray, sprinkle with the kosher salt and the sugar, drizzle over the soy, then rub all over. Cover and marinate in the fridge overnight.
    2. The next day, preheat the oven to 160ºC/325ºF/gas 3.
    3. Remove the pork from the marinade, brushing off the excess salt and sugar. Place in a snug-fitting roasting tray, cover with tin foil and roast for 4 hours, or until super-tender, reserving the fat from the tray.
    4. Meanwhile, make the Ramen noodles.
    5. For the apple soffritto, peel and very finely chop the onion, garlic, ginger and apple (discarding the core). Place in a pan with the oil on a low heat and fry gently for 45 minutes, or until softened but not coloured, stirring regularly, then remove from the heat.
    6. For the shoyu tare, pour the sake and mirin into a pan and bring to the boil on a high heat. Leave to bubble away for 4 minutes, then reduce the heat to low, add the soy and apple soffritto, cook for an additional 5 minutes, then remove from the heat.
    7. When you’re getting ready to serve, make your broth: bring the stock and dashi to the boil in a large pan, then simmer over a medium heat for 5 minutes. Put a pan of water on to boil for the noodles, then thinly slice the pork.
    8. Get yourself six warm bowls. Spoon 1 tablespoon each of the shoyu tare and reserved pork fat into the bowls, then divide up the broth. Cook the noodles in the pan of boiling water for 45 seconds (or according to the packet instructions), then remove, shaking off any excess water.
    9. Divide between the bowls, using chopsticks to separate, if needed. Top each bowl with slices of pork and a halved marinated egg. Trim and finely slice the spring onions and chilli (deseed if you like), and scatter over the top to finish.
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This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. We highly recommend chicken thighs for this because of their flavor and soft texture when cooked, but if you prefer them, chicken breasts will work.
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Reviews 4.9
Total Time 40 minutes
Cuisine American
Calories 298 per serving
  • While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
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Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal,” Mr. Choi said. “It’s something that has been a part of my life forever.”
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Reviews 5
Total Time 10 minutes
Cuisine japanese, korean
Calories 605 per serving
  • Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.
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Baking rainbow trout in foil packets helps the fish cook perfectly. While they bake, juices form at the bottom of the packet. This is delicious when spooned over the cooked trout when serving. Other ingredients to consider adding to the middle of the fish are thinly sliced garlic, onion, or greens (like spinach). If you have large fish or have steelhead trout (usually much larger than rainbow trout), you can still use our method, but the bake time will be longer.
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Total Time 20 minutes
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Calories 285 per serving
  • Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and lemon slices.
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Baking rainbow trout in foil packets helps the fish cook perfectly. While they bake, juices form at the bottom of the packet. This is delicious when spooned over the cooked trout when serving. Other ingredients to consider adding to the middle of the fish are thinly sliced garlic, onion, or greens (like spinach). If you have large fish or have steelhead trout (usually much larger than rainbow trout), you can still use our method, but the bake time will be longer.
From inspiredtaste.net
Reviews 4.8
Total Time 20 minutes
Cuisine American
Calories 285 per serving
  • Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and lemon slices.
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Phở or pho (UK: / f ɜː /, US: / f ʌ /, Canada: / f ɑː /; Vietnamese: [fəː˧˩˧] ()) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò), sometimes chicken (phở gà)). Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho …
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There's nothing quite as comforting as a warming bowl of soup. This short rib pho recipe uses a slow cooker to create intense flavours and beef that melts in your mouth. With a soft kick of chilly and fragrant spice aromas, this slow-cooked pho …
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Apr 14, 2021 · Pho which is pronounced "Fuh" not "Fo" is a Vietnamese Noodle Soup that is a staple in Vietnamese Cuisine and is great for any season. This fragrant soup is nourishing in cooler months but also refreshing to enjoy when the weather is warm. Pho …
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Jan 19, 2020 · Most recipes get it wrong, so the broth lacks flavour. Here’s the combination of beef and bones I find yields the best Pho soup flavour: 1.5kg / 3 lb brisket – the beef of choice with pho …
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Sep 21, 2018 · Okay, so real pho is made with rice noodles. But in a pinch, a package of ramen makes for a perfectly warming bowl of your favorite Vietnamese soup. You can try a weeknight-ready Quick Chicken Pho or an even faster Easy Pressure Cooker Chicken Pho…
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Oct 09, 2018 · Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with a vegetarian broth, noodles, mushrooms, and baby bok choy. You can easily make this Bok Choy Soup …
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Jan 06, 2022 · The fine dining chef does get into those specifics for other recipes in the book, including a French soup called an aigo boulido broth. Ripert notes the area in France that the broth …
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