Ingredients with Measurements:
- 4 eggs
- 2 packs of ramen noodles
- 2 cups of chicken broth
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced green onions
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of grated ginger
- 1 teaspoon of minced garlic
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Strainer
- Serving bowls
Step-by-step instructions:
1. Boil the ramen noodles according to package instructions. Drain and set aside.
2. In a mixing bowl, whisk together the eggs and a pinch of salt and pepper. Set aside.
3. In a large pot, bring the chicken broth to a boil. Add the shiitake mushrooms, green onions, soy sauce, sesame oil, rice vinegar, sugar, ginger, and garlic. Stir to combine.
4. Reduce the heat to medium-low and slowly pour in the whisked eggs while stirring gently. Cook for 2-3 minutes or until the eggs are set.
5. Divide the cooked ramen noodles into serving bowls. Ladle the egg and broth mixture over the noodles.
6. Garnish with additional sliced green onions and sesame seeds, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 44g
Protein: 18g
Sodium: 1200mg
Substitutions for ingredients:
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Chicken broth can be substituted with vegetable broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Ramen noodles can be substituted with any other type of noodle.
Variations:
- Add cooked chicken or shrimp for additional protein.
- Add sliced carrots, bell peppers, or bok choy for additional vegetables.
- Use vegetable broth and omit the eggs for a vegan version.
Tips and tricks:
- Whisk the eggs well to ensure a smooth and fluffy texture.
- Stir the broth gently while adding the eggs to prevent them from breaking apart.
- Adjust the seasoning to taste by adding more soy sauce, vinegar, or sugar as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Sliced green onions, sesame seeds, chili flakes, or nori seaweed.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or a cucumber salad.
Troubleshooting advice:
- If the eggs are too runny, cook for an additional minute or until set.
- If the broth is too salty, dilute with additional water or broth.
Food safety advice:
- Ensure that the eggs are fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sanratanmen is a popular Japanese dish that originated in the 1950s. It is a variation of ramen noodles that includes a mixture of scrambled eggs and broth.
Flavor profiles:
Savory, umami, slightly sweet, and tangy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese