Beef Ramen Protein Broth Bowl Recipes

RAMEN BOWL

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.

BEEF "RAMEN" PROTEIN BROTH BOWL

Steps:

• To increase the protein, I suggest using Ronzoni's Ancient Grains Pasta Thin spaghetti.
• Heat the sesame oil in a Dutch oven over medium high heat.
• When the oil is hot, add the onion, carrot, celery and cook for 10 minutes until the vegetables are soft and the onion is translucent.
• Add garlic and parsley and cook for another minute.
• Add the beef stock, chicken stock, water, soy sauce, sriracha & ground ginger (or Chinese 5 spice).
• Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes.
• Season with salt & pepper.
• While the soup is simmering, prepare the noodles to el dente as directed on the box, and prepare the other toppings you are including.
• Place cooked noodles and/or other main ingredients in a single serving bowl. The contents can vary for each diner.
• Top with hot broth, soft boiled egg, green onion and a drizzle of sesame oil.

HOW TO MAKE RAMEN BROTH

Steps:

• Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion. Cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
• Reduce heat to low and cover. Let cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

BONE BROTH RAMEN RECIPE BY TASTY

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!