EASY CHICKEN MISO RAMEN RECIPE BY TASTY
Here's what you need: butter, corn, eggs, fresh spinach, chicken stock, garlic, thumb of ginger, scallions, chicken breasts, miso paste, ramen noodle, scallion, nori
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat butter in a saucepan, fry corn until warm. Set aside.
- Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
- Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
- Add the chicken, simmer for 20 minutes. Remove, and set aside.
- Dissolve the miso paste in the chicken broth.
- Shred the chicken.
- Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
- Enjoy!
EASY RAMEN RECIPE BY TASTY
Here's what you need: oil, garlic, ginger, japanese mayonnaise, egg, water, Maruchan instant ramen, butter, frozen corn, sesame oil, sesame seed, green onion
Provided by Abby Cinco
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Fry garlic and ginger in oil in a small pan on medium heat until fragrant. Set aside in a bowl.
- To that bowl add mayo, egg, and Maruchan seasoning packet and stir well. Divide into two bowls.
- Boil water in a pot and add noodles to cook for 3 minutes or until noodles are cooked through. Then, add half of the boiling water to one bowl and the rest in the second bowl.
- Stir well to make the broth, then add half of the noodles to each bowl.
- Heat up another small pan with butter on medium heat and cook frozen corn for 5 minutes.
- Add corn, 1 tsp of sesame oil, sesame seeds and green onions to each bowl.
- Serve warm.
Nutrition Facts : Calories 487 calories, Carbohydrate 26 grams, Fat 38 grams, Fiber 1 gram, Protein 8 grams, Sugar 1 gram
BONE BROTH RAMEN RECIPE BY TASTY
Bone Broth Ramen is the perfect lazy meal for one! Curl up on the couch with a warm bowl of this protein packed recipe. Add leftover or frozen veggies to your pan to mix it up. Make sure to throw in any leftover protein you have in the fridge like chicken, tofu or bacon!
Provided by Mia Hermsen
Categories Dinner
Time 20m
Yield 1 Servings
Number Of Ingredients 5
Steps:
- Add 1 ½ cups (360 ml) of water to your pan and wait for the water to slightly boil. Add in 1 cup of frozen vegetables and one packet of ramen noodles. Stir for 3-4 minutes until your noodles are almost cooked and the water has almost evaporated.
- Add in the desired amount of bone broth depending on how soupy you like your ramen!
- Let cook for another 1-2 minutes while stirring occasionally. Season with Everything Bagel Seasoning of whatever you would like! (Ex: Green Onion, Egg, Hot Sauce)
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 70 grams, Fat 15 grams, Fiber 7 grams, Protein 11 grams, Sugar 6 grams
BONE BROTH
After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!
Provided by mwm080709
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
- Spread tomato paste onto beef bones and place in the prepared roasting pan.
- Bake in the preheated oven until bones begin to brown, about 30 minutes.
- Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
- Cook on Low for at least 24 hours.
- Strain broth through a fine-mesh strainer into a container and refrigerate.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 186.2 mg, Sugar 5.8 g
RAMEN WITH CHICKEN BONE BROTH, PORK SHOULDER, SOFT-BOILED EGG & GREENS
A steaming bowl of ramen noodle soup is a comforting Japanese classic - slowly simmer the bone broth for a rich depth of flavour
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 4h35m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more.
- Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.
- Boil the noodles in a large pan, stirring so they don't stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls.
- Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top.
Nutrition Facts : Calories 798 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 71 grams protein, Sodium 6 milligram of sodium
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