RAMEN BOWL
Ramen noodle and broth dish inspired by the Japanese classic using ingredients commonly available in American supermarkets. Quite involved, but it has become one of my family's favorites, especially in cooler weather. Slurping is recommended.
Provided by Mantecca
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 17
Steps:
- Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
- While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
- Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
- Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
- Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
- Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
- Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.
Nutrition Facts : Calories 325 calories, Carbohydrate 28.3 g, Cholesterol 233.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 25.6 g, SaturatedFat 2.6 g, Sodium 3655.7 mg, Sugar 9.9 g
EASY HOMEMADE RAMEN BOWLS
Looking for the best Ramen recipe to make at home? These Easy Homemade Ramen Bowls let you make restaurant-worthy soup in the comfort of your own kitchen.
Provided by Dana Sandonato
Time 25m
Number Of Ingredients 15
Steps:
- Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
- Add the carrots and mushrooms if you're using them, and simmer until they soften, about a minute, stirring frequently.
- Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
- While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
- When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.
Nutrition Facts : Calories 581 kcal, ServingSize 1 serving
HOMEMADE RAMEN NOODLE BOWLS
An easy favorite comfort food recipe - Ramen Noodle Bowls are a tasty 15-minute dinner. Everyone can build their own bowl with favorite mix-ins and toppings.
Provided by Sarah Cook - Sustainable Cooks
Categories Main Course Soup
Time 15m
Number Of Ingredients 7
Steps:
- In a large pot, bring your broth to a boil. .
- Add the soy sauce, garlic, miso, and sesame oil. Cook for two minutes to soften the garlic
- Add the noodles, reduce to medium heat. Use a fork to start breaking them apart after 1 minute.
- Cook for 3 minutes for "al dente" noodles, or 4 minutes for a more thoroughly cooked noodle.
- Transfer to bowls and add your favorite toppings!
Nutrition Facts : ServingSize 2 cups, Calories 62 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, Sodium 328 mg, Sugar 4 g
THREE'S RAMEN BOWL
Steps:
- In a medium saucepot, combine the Three's Traditional Ramen Broth and Chicken Soy Sauce, and bring to a boil.
- Meanwhile, bring a large pot of salted water to a rolling boil. Drop the kale in for a few seconds to wilt, then remove with a slotted spoon and set aside. Drop the noodles into the boiling water and cook until they float, 2 to 3 minutes. Drain in a colander and set aside.
- Set out four large noodle bowls and divide the chicken fat between the bowls. Pour the hot seasoned broth in the bowls and then add the noodles. Working counter clockwise from 12 o'clock, garnish each bowl in equal sections with the kale, followed by the corn, Pickled Kimchee Shiitake Mushrooms, green onions, three slices of Braised Pork Belly, half of a 6-Minute Marinated Egg and 2 pieces of nori. The colors of the toppings should look evenly distributed and beautiful.
- Preheat the oven to 400 degrees F. Place the pork knuckle bones in one roasting pan and the chicken backbones in a second roasting pan. Brush the miso paste over the pork knuckles. Transfer both pans to the oven and roast until the bones are dark golden brown, about 45 minutes.
- Carefully drain off the chicken fat and reserve the fat for the ramen bowl. Set aside one-third of the chicken backbones for the Chicken Soy Sauce.
- In a large stockpot, place the remaining backbones and the pork knuckles plus any drippings from the pan. Deglaze the roasting pans with the mirin and sake, and pour into the stockpot. Add the mushrooms, peppercorns, green onion whites, garlic, carrots, celery, ginger, kombu, white onions and radish. Add cold water to cover. Bring to a boil, then reduce the heat and cook at a low simmer for 12 hours. Remove the mushrooms and reserve for the Pickled Kimchee Shiitake Mushrooms. Strain the stock.
- Place the roasted backbones and soy sauce in a medium saucepot and bring to a boil over high heat. Reduce to low and simmer for 45 minutes.
- Place the mushrooms in a small bowl and add the vinegar, kimchee sauce and sugar. Stir to combine and marinate covered overnight.
- Preheat the oven to 225 degrees F. Spray a shallow roasting pan with vegetable oil and place the pork belly in the pan. In a small bowl, whisk together the teriyaki sauce, mirin, sake, sesame oil and sambal, and pour over the pork belly. Sprinkle the garlic, ginger and onion on top. Cover the roasting pan tightly with foil and roast until the pork is fork tender and pulls apart easily, about 6 hours.
- Carefully pour off and reserve the pork belly drippings for the 6-Minute Marinated Egg. Place a clean piece of parchment paper over the pork belly, followed by a clean roasting pan and a weight to press down the pork -- a couple of cans will do fine. Refrigerate until chilled. Slice into 3-by-1/4-inch pieces.
- Bring a small pot of water to a rolling boil. Gently lower the eggs into the pot and cook for 6 minutes. Immediately plunge eggs into a large bowl of ice water and chill thoroughly. Carefully peel the eggs and place in a shallow bowl. Pour the reserved pork belly drippings over the eggs and marinate overnight. If the eggs float, use a small plate to keep them submerged.
EASY RAMEN NOODLE BOWL
You're less than 30 minutes and just a few ingredients away from a beefy Asian dinner complete with veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
- In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.
Nutrition Facts : Calories 350, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 1 1/2 g
More about "homemade ramen noodle bowls recipes"
COCONUT SHRIMP CURRY WITH INSTANT RAMEN NOODLES …
From eatingwell.com
EASY RAMEN NOODLE BOWLS (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
TRADITIONAL RAMEN BOWL - BOWL ME OVER
From bowl-me-over.com
EASY HOMEMADE HEALTHY RAMEN BOWL - COLLEGE HOUSEWIFE
From thecollegehousewife.com
TASTY HOMEMADE RAMEN BOWL RECIPES - PEAS AND …
From peasandcrayons.com
20-MINUTE RAMEN NOODLE BOWLS - BETTER HOMES
From bhg.com
TOP 47 RAMEN NOODLE BOWL RECIPE RECIPES - HOLA.CHURCHREZ.ORG
From hola.churchrez.org
RAMEN NOODLE BOWL RECIPE | MYRECIPES
From myrecipes.com
25 RAMEN NOODLE RECIPES TO MAKE ON A WEEKNIGHT - TASTE OF HOME
From tasteofhome.com
15 RAMEN NOODLE BOWLS RECIPES - SELECTED RECIPES
From selectedrecipe.com
25 BEST NOODLE BOWL RECIPES YOU’LL EVER TRY - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE HOMEMADE RAMEN BOWLS - SAN-J
From san-j.com
RAMEN NOODLE BOWLS RECIPE - RECIPES.NET
From recipes.net
RAMEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY TOM YUM NOODLE SOUP – LOTUS FOODS
From lotusfoods.com
JAPANESE RAMEN RECIPE: HOW TO MAKE EASY HOMEMADE RAMEN
From masterclass.com
EASY RAMEN BOWLS - RECIPE GIRL®
From recipegirl.com
10 BEST RAMEN NOODLE BOWL RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love