RAMEN SPOON RECIPES

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RAMEN EGGS RECIPE - PUREWOW



Ramen Eggs Recipe - PureWow image

You may argue that the noodles and meat (or the soul-soothing broth) are the best parts of a bowl of ramen soup. But if we’re being honest, we’re total suckers for the oozy, umami-rich egg that typically crowns the dish, and no one makes ramen eggs more delectable than Michelle Tam,...

Provided by PureWow Editors

Total Time 4 hours 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 6 servings

Number Of Ingredients 10

1 cup coconut aminos
½ cup fresh orange juice
¼ cup Red Boat fish sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
2 teaspoons ginger powder
1 teaspoon sesame oil (optional)
6 large eggs, straight from the fridge
1 cup water
½ cup All-Purpose Stir-Fry Sauce

Steps:

  • 1. Make the stir fry sauce: Combine all of the ingredients in a small jar. Cover it tightly with a lid and shake well to incorporate before using. (This sauce keeps in the refrigerator for up to two weeks.) 2. Make the ramen eggs: Fill a large saucepan more than halfway with water and bring it to a boil. Then, carefully and completely submerge the eggs in the boiling water. 3. Boil the eggs uncovered for 7 minutes. Gently move the eggs around occasionally to help keep the yolks centered. 4. Once the 7 minutes are up, use a slotted spoon to transfer the eggs to a large bowl of ice water. 5. Leave the eggs in the ice bath for 10 minutes, then peel them. 6. In a measuring cup, stir 1 cup water with All-Purpose Stir Fry Sauce to form a marinade. 7. Place the eggs in a bowl or measuring cup and pour the marinade on top. 8. Cover and place the marinating eggs in the fridge for at least 4 hours and up to 3 days. If the eggs aren't fully submerged, make sure to rotate them occasionally. The longer you soak them, the more flavorful they become. 9. To serve, carefully cut the eggs in half. Eat 'em as-is, or use them to adorn salads, soups or a tasty bowl of ramen.

Nutrition Facts : Calories 135 calories, CarbohydrateContent 17 grams carbohydrate, FatContent 5 grams fat, ProteinContent 6 grams protein, SugarContent 15 grams sugar

VEGETARIAN RAMEN RECIPE | BON APPÉTIT



Vegetarian Ramen Recipe | Bon Appétit image

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 16

4 garlic cloves, thinly sliced
¼ cup plus 2 Tbsp. vegetable oil
1 Tbsp. black or white sesame seeds
1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
Kosher salt
4 scallions
1 2" piece ginger, peeled, thinly sliced
2 Tbsp. tomato paste
8 dried shiitake mushrooms
1 4x3" piece dried kombu
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp. low-sodium soy sauce
4 baby bok choy (about 12 oz. total), quartered lengthwise
4 5-oz. packages fresh ramen noodles
Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)
Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.

Steps:

  • Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
  • Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
  • Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
  • Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
  • To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.

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