Ingredients with Measurements:
- 4 packs of ramen noodles
- 4 cups of chicken or vegetable broth
- 1/4 cup of chili oil
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of brown sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of grated ginger
- 1/2 cup of sliced green onions
- 4 boiled eggs, halved
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced carrots
- 1/2 cup of sliced bok choy
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Cook the ramen noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the chicken or vegetable broth over medium-high heat.
3. In a mixing bowl, whisk together the chili oil, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger.
4. Add the chili oil mixture to the pot and stir well.
5. Add the sliced green onions, shiitake mushrooms, bamboo shoots, carrots, and bok choy to the pot.
6. Bring the broth to a boil and then reduce the heat to low. Simmer for 10-15 minutes until the vegetables are tender.
7. Divide the cooked ramen noodles among four bowls.
8. Ladle the hot broth and vegetables over the noodles.
9. Top each bowl with two boiled egg halves.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for the broth and low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 55g
Protein: 18g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Bok choy can be substituted with any other leafy green vegetable.
Variations:
- Add sliced beef or chicken for a meaty version.
- Add a splash of lime juice for a tangy twist.
- Add a tablespoon of miso paste for a richer flavor.
Tips and tricks:
- To make the eggs easier to peel, add a teaspoon of baking soda to the boiling water before adding the eggs.
- Use a slotted spoon to remove the vegetables from the broth and divide them evenly among the bowls.
- Adjust the amount of chili oil to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until hot.
Presentation ideas:
Serve in a deep bowl with the noodles at the bottom and the vegetables and broth on top.
Garnishes:
- Sliced jalapeños
- Chopped cilantro
- Sesame seeds
Pairings:
- Crispy fried wontons
- Steamed dumplings
Suggested side dishes:
- Asian-style coleslaw
- Edamame
Troubleshooting advice:
- If the broth is too spicy, add more broth or water to dilute it.
- If the vegetables are too crunchy, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of salmonella.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ramen is a Japanese dish that originated in China. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso paste.
Flavor profiles:
This chili oil ramen has a spicy, savory, and slightly sweet flavor profile.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese