CHICKEN RAMEN BOWL
The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.
Provided by Tonja Engen
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
- While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g
GUSSIED-UP RAMEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Add 2 cups of water to a small pot over high heat. Add the seasoning packet from the instant ramen, along with the ginger, chili paste, mushrooms and garlic. Bring to a boil.
- Add the ramen noodles, green beans and chicken and cook until the noodles are softened and the chicken is heated through, about 3 minutes. Remove from the heat and stir in the spinach and butter. Stir until the butter has melted and the spinach has wilted, about 30 seconds. Transfer to a large bowl.
- Garnish the edge of the bowl with the hoisin sauce, bean sprouts and carrots. Drizzle over the sesame oil and enjoy.
INSTANT CHICKEN RAMEN RECIPE BY TASTY
Here's what you need: chicken bouillon powder, salt, garlic powder, shredded carrots, corn, shredded rotisserie chicken, yakisoba noodle, scallion, hot water
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Make the seasoning: Combine the chicken bouillon, salt, and garlic powder in a 16-ounce (480 ml) mason jar. Stir with a fork until combined.
- Add the carrots, corn, chicken, Yakisoba noodles, and scallions.
- Store in the refrigerator for up to 2 days.
- When ready to eat, shake well to combine, then add hot water. Let sit for 2 minutes, then enjoy!
- Enjoy!
Nutrition Facts : Calories 429 calories, Carbohydrate 71 grams, Fat 5 grams, Fiber 5 grams, Protein 23 grams, Sugar 10 grams
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
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