Ingredients with Measurements:
- 4 packs of ramen noodles
- 4 cups of water
- 4 cups of chicken broth
- 1 cup of sliced green onions
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced carrots
- 1 cup of sliced bok choy
- 1 cup of sliced katsuobushi (dried bonito flakes)
- 4 boiled eggs, sliced in half
- 4 sheets of nori seaweed
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring water and chicken broth to a boil.
2. Add sliced green onions, shiitake mushrooms, carrots, and bok choy to the pot.
3. Reduce heat to medium-low and let simmer for 10 minutes.
4. Add katsuobushi to the pot and let simmer for another 5 minutes.
5. Strain the soup and discard the vegetables and katsuobushi.
6. Cook ramen noodles according to package instructions and divide them into four soup bowls.
7. Pour the soup over the noodles in each bowl.
8. Drizzle sesame oil over each bowl and season with salt and pepper to taste.
9. Garnish each bowl with a boiled egg half and a sheet of nori seaweed.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Soup should be served hot.
Serving size:
This recipe serves four people.
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 55g
Protein: 15g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian option.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Bok choy can be substituted with any leafy green vegetable.
Variations:
- Add sliced pork or chicken to the soup for added protein.
- Add chili oil or hot sauce for a spicy kick.
- Add corn or bean sprouts for added texture.
Tips and tricks:
- To make the boiled eggs, place eggs in a pot of water and bring to a boil. Let boil for 6-7 minutes, then remove from heat and let cool before slicing in half.
- To prevent the noodles from sticking together, rinse them with cold water after cooking.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to three days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a traditional ramen bowl for an authentic look.
Garnishes:
Garnish with sliced green onions, sesame seeds, or additional katsuobushi.
Pairings:
Serve with a side of steamed rice or gyoza dumplings.
Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute the flavor.
- If the soup is too bland, add more salt or soy sauce to taste.
Food safety advice:
- Make sure to cook the noodles and eggs thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within three days.
Food history:
Ramen originated in China but has become a popular dish in Japan. Katsuobushi, or dried bonito flakes, is a common ingredient in Japanese cuisine and is often used to add umami flavor to dishes.
Flavor profiles:
This dish has a savory and slightly smoky flavor from the katsuobushi, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve hot and enjoy as a comforting meal on a cold day.
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Region: Japanese