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Regional Recipe - Ramen

Ramen
Regional Recipe - Ramen

Ramen means “pulled noodles” in Japanese. It consists of thin wheat noodles served in a rich broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, nori, soft boiled egg, and green onions.

INGREDIENTS
4 cups mushroom or vegetable stock reduced sodium
3 cloves garlic minced
2 teaspoons fresh ginger root grated
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 cup shitake mushrooms sliced
2 tablespoons red pepper minced
9 ounces ramen noodles about 3 packages
2 cups bok choy greens thinly sliced

Optional toppings
4 soft boiled eggs
1 large carrot grated
2 green onions chopped
1 small red pepper diced
Sriracha
Dried Seaweed optional

INSTRUCTIONS
Pour vegetable or mushroom stock into a large saucepan. Add in minced garlic, freshly grated ginger, soy sauce, and rice wine vinegar. Bring the broth to a boil and reduce to a simmer.
Add in sliced mushrooms, red pepper, and bok choy into broth, and simmer for 7-10 minutes, or until greens are wilted.
Add in packaged ramen noodles (discard seasoning pack) and cook according to package directions–about 3 minutes.
Dish up cooked ramen into serving bowls and top ramen as desired

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