This ramen recipe is for those who are craving that sweet delicate meat of chickens and the homely salt of dashi. This recipe is full of textures and top ingredients including, garlic, fresh ginger, shiitake mushrooms and chicken. If you’re looking for something sweet and salty to warm yourself up this winter, try this recipe out.
Ramen Base
Chicken Dashi
Take a large skillet and set to high heat. Combine your chicken backs, chicken feet, celery, carrots and onion to the pan. Roast for 10 minutes and stir until browned. This should take around 10 minutes. Remove the pan and add a cup of water. Scrape off the brown bits from the bottom of the pan. Then add your chicken contents to your stock pot. Add in your peppercorn and cover with 6 ½ quarts of cold water. Next, bring to a rolling boil, then gently simmer for 6 hours. Add in your bonito, kombu and scallions. Continue to simmer for an additional 20 minutes. Strain and discard solids. Next, bring your water to a rolling boil in a medium pot, cook the ramen according to it’s instructions. Add 1 ounce of ramen base to each bowl then add in your chicken dashi, top with additional toppings. Serve and enjoy.
This recipe will bring the heat this winter.This spicy beauty is perfect to add that special kick to your next dinner. The sweet low heat of the sriracha coupled with soft boiled eggs and scallions makes for the ultimate flavor bomb. If you want something that brings the heat this winter, this recipe is a must try.
Cook your eggs and refrigerate. Combine your broth, ginger, miso, garlic, soy sauce, sesame oil and vinegar into a medium saucepan. Bring mixture to a rolling boil and reduce heat and let simmer for 10 minutes. Spoon out or your garlic and ginger. Next, add in your dried ramen noodles and cook until soft. Divide your ramen and broth into 2 bowls. Top with your halved eggs, scallions, sesame seeds and nori. Serve and enjoy.
This ramen is for those who crave melt in your mouth pork with the salty kick of soy sauce and chile. This recipe has that perfect blend of smoky pork and the refined taste of ramen. If you’re looking for a smokey salty kick to your next winter day, this recipe is perfect for you.
Spray your slow cooker down with some cooking spray or butter. Rub your pork with salt. Next, in a medium skillet, melt your butter over a medium heat. Add in your pork and cook for 4 minutes on each side. We are just trying to brown it here! In a large mixing bowl, add in your broth, soy sauce,miso paste and chile garlic sauce. Whisk while adding your onions, mushrooms and ginger. Pour your mixture of the pork and cook on low heat for 7 to 9 hours in your slow cooker. Carefully remove your pork to a cutting board and let rest for 5 minutes. Shred your pork and discard the ginger root. Cook your ramen according to the instructions but leave out the flavor packets. Add your ramen to a bowl layering it with broth and pork. Add additional toppings of your choice. Serve and enjoy.
This recipe is perfect for tender beef and the rich taste of oyster sauce.This recipe is great for warding off any cold winter. This fall off the bone beef leaves you with a sense of warmth unlike any other. Coupled with a unique oyster sauce, brown sugar and the sweet kick of ginger, this recipe will keep you coming back for more.
In a medium saucepan, add your beef, soy sauce, oyster sauce, garlic, ginger, brown sugar, star anise and beef stock. Bring to a rolling boil. Be sure to skim off any excess fat that is coming to the surface. Let simmer uncovered for 60 to 90 minutes, until beef is tender. Drain off most liquid and set to the side. Shred your meat once it is cool to handle. Next, in a large pan, heat your remaining beef stalk, water, miso paste, mushrooms, soy sauce, and bok choy. Heat over medium low heat, covering for 5 minutes until soft. Cook your eggs in simmering water for 4 to 5 minutes and remove, placing them in cold water until cool enough to handle. Cook noodles according to instructions and drain. Divide your noodles into bowls, adding your broth meat and toppings such as sesame seeds, sriracha, coriander, and chile. Serve and enjoy.
If you’re looking for a vegetarian friendly ramen, this recipe is perfect!This recipe is for the vegetarians out there who are craving that sweet special warmth of ramen to ward off the cold this winter. This recipe packs that sweet veggie crunch while offering that signature salt of miso that we all know and love. When you’re craving a healthy rustic ramen, try this recipe out.
Ingredients
Heat up your sesame oil in a large pot over medium high heat. Add in your garlic and ginger, cooking until fragrant. Add in your sauce and mirin and cook for an additional minute. Next, add in your stock to bring to a simmer. Simmer for 5 minutes. Add in your mushrooms and simmer for 10 minutes. While that is simmering, bring a small pot to a rolling boil over medium high heat. Add in your eggs and cook for exactly 7 minutes. Remove your eggs from the pot and place in icy water. Peel your eggs when cool enough and slice in half. Take another pot and bring to a rolling boil on the same temperature as the last, adding in your spinach and cook for another minute until wilted. Remove and set in cold water. Drain and set aside. Add ramen noodles to stock and cook for an additional 2 to 3 minutes according to the instructions on the package. Add your ramen to the bowl, with broth and veggies. Garnish to your liking. Serve and enjoy.
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