RAMEN SOUP RECIPE RECIPES
ASIAN RAMEN SHRIMP SOUP RECIPE: HOW TO MAKE IT
This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. —Donna Hellinger, Lorain, Ohio
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 6
Steps:
- In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.
Nutrition Facts : Calories 148 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 857mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 12g protein. Diabetic Exchanges 1 starch
MISO RAMEN SOUP RECIPE - FOOD.COM
This is from About.com, their Japanese food section. It says, "Ramen noodle in miso based soup is called miso ramen. It's one of the popular flavors of ramen noodles in Japan. Lots of vegetables can be added in this miso ramen recipe." I used homemade chicken stock instead of the water and bouillon originally called for to lower sodium. I adjusted the recipe a bit. I also used an Italian sausage that I took out of the casing, which was about 4 oz. Interestingly, my Japanese loving teenager didn't like this, but my other two younger children loved it!
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
- Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
- Add the chicken broth, sugar and soy sauce and bring to boil.
- Turn heat down to low and melt miso in the soup.
- Add sesame oil and take off of heat.
- Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
- Add noodles to soup and serve.
Nutrition Facts : Calories 279.8, FatContent 12, SaturatedFatContent 4.3, CholesterolContent 8.2, SodiumContent 1397.2, CarbohydrateContent 32.7, FiberContent 2.9, SugarContent 4.9, ProteinContent 12.4
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PERFECT INSTANT RAMEN RECIPE - NYT COOKING
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.”
From cooking.nytimes.com
Reviews 5
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From cooking.nytimes.com
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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EASY PORK RAMEN RECIPE - OLIVEMAGAZINE
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Total Time 4 hours
Category Dinner, Lunch
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- Cook the ramen following the packet instructions, and drain and divide the noodles between 4 warmed bowls.Add a handful of spinach to each bowl, then pour over the simmering broth. Top with a few slices of pork, egg halves, beansprouts and spring onion.
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MISO RAMEN SOUP RECIPE - FOOD.COM
This is from About.com, their Japanese food section. It says, "Ramen noodle in miso based soup is called miso ramen. It's one of the popular flavors of ramen noodles in Japan. Lots of vegetables can be added in this miso ramen recipe." I used homemade chicken stock instead of the water and bouillon originally called for to lower sodium. I adjusted the recipe a bit. I also used an Italian sausage that I took out of the casing, which was about 4 oz. Interestingly, my Japanese loving teenager didn't like this, but my other two younger children loved it!
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 279.8 per serving
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Reviews 5.0
Total Time 20 minutes
Calories 279.8 per serving
- Add noodles to soup and serve.
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PERFECT INSTANT RAMEN RECIPE - NYT COOKING
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.”
From cooking.nytimes.com
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Reviews 5
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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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SHOYU RAMEN RECIPE - BON APPéTIT
Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) recipe is worth it.
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Reviews 4.2
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Reviews 4.2
Total Time 3 days
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VEGETARIAN RAMEN RECIPE
Adding tahini to this veg-packed broth gives creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two
From olivemagazine.com
Total Time 30 minutes
Category Dinner
Cuisine Japanese
Calories 710 calories per serving
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Category Dinner
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Calories 710 calories per serving
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