Quick Pork Ramen With Carrots Zucchini And Bok Choy Recipes

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QUICK PORK RAMEN WITH CARROTS, ZUCCHINI, AND BOK CHOY



Quick Pork Ramen With Carrots, Zucchini, and Bok Choy image

You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.

Provided by Rhoda Boone

Categories     22-Minute Meals     Soup/Stew     Summer     Noodle     Pork     Dinner     Carrot     Zucchini     Egg     Basil     Green Onion/Scallion     Sesame Oil     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Takeout at Home

Yield 4 servings

Number Of Ingredients 16

1 ounce dried mushrooms (preferably shiitake or porcini)
Kosher salt
16 ounces fresh or 10 ounces dried ramen noodles
2 small heads baby bok choy, quartered lengthwise
1 tablespoon toasted sesame oil, plus more
1 pound ground pork
1/2 teaspoon freshly ground black pepper
4 scallions, thinly sliced, divided
3 tablespoons white or yellow miso paste
6 cups homemade chicken stock or low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 teaspoons Sriracha, plus more for serving
1 medium carrot
1 medium zucchini
4 large soft-boiled eggs (optional)
1/4 cup coarsely chopped basil

Steps:

  • Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.
  • Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.
  • Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.
  • Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.
  • Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

QUICK RAMEN WITH CARROTS, ZUCCHINI & BOK CHOY RECIPE - (4/5)



Quick Ramen with Carrots, Zucchini & Bok Choy Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 16

1 ounce dried mushrooms (preferably shiitake or porcini)
Kosher salt
16 ounces fresh or 10 ounces dried ramen noodles
2 small heads baby bok choy, quartered lengthwise
1 tablespoon toasted sesame oil, plus more
1 pound ground pork, beef or chicken
1/2 teaspoon freshly ground black pepper
4 scallions, thinly sliced, divided
3 tablespoons white or yellow miso paste
6 cups low-sodium chicken, beef or vegetable broth
2 tablespoons low-sodium soy sauce
2 teaspoons Sriracha, plus more for serving
1 medium carrot
1 medium zucchini
4 large soft-boiled eggs (optional)
1/4 cup coarsely chopped basil

Steps:

  • Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use. Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water. Meanwhile, heat 1 tablespoon oil in a large pot over high. Add ground meat, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until meat is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 teaspoons Sriracha. Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary. Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

CRUNCHY RAMEN-BOK CHOY SALAD



Crunchy Ramen-Bok Choy Salad image

A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.

Provided by LifeLearner

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 10

3 (3 ounce) packages package ramen noodles (flavor packet saved for another use) broken into pieces
½ cup sunflower seeds
½ cup slivered almonds
¼ cup butter, melted
½ cup white sugar
½ cup vegetable oil
¼ cup red wine vinegar
3 tablespoons soy sauce
1 head bok choy, chopped
½ sweet onion, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
  • Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
  • Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
  • Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

Nutrition Facts : Calories 234 calories, Carbohydrate 14.2 g, Cholesterol 10.2 mg, Fat 19.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 352.7 mg, Sugar 9.4 g

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