Threes Ramen Bowl Recipes

RAMEN BOWL

Ramen Bowl image

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

Ingredients

8 cups water
8 cloves garlic, peeled and whole
8 slices fresh ginger root
½ medium onion, halved and separated
4 eggs
1 pinch salt and freshly ground black pepper to taste
½ cup soy sauce
¼ cup sake
2 tablespoons Thai-style chile sauce
2 teaspoons sesame oil
2 tablespoons white sugar
1 ½ teaspoons salt
15 ounces dried Japanese-style noodles
12 large shrimp, shelled and deveined, at room temperature
4 large dry sea scallops, halved, at room temperature
1 ½ cups fresh bean sprouts
½ cup sliced scallions

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

Easy Homemade Ramen Bowls image

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

Ingredients

1 tsp sesame oil
1 tsp olive oil
2 cloves garlic, minced
2 tsp freshly grated ginger
1/2 cup shredded carrots
1/2 cup shiitake mushrooms, sliced (optional)
4 cups Chicken or vegetable broth
1 TBSP rice vinegar
3 TBSP low-sodium soy sauce (more to taste)
1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
2 3 oz portions of Ramen (discard the flavor packets)
Sliced scallions
Sesame seeds
Shredded carrots
Soft-boiled egg

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

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