Ingredients with Measurements:
- 4 packs of ramen noodles
- 8 cups of chicken or vegetable broth
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of brown sugar
- 1 teaspoon of chili flakes
- 2 cups of sliced mushrooms
- 2 cups of baby bok choy, chopped
- 4 boiled eggs, halved
- 1/2 cup of green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes or until the onion is translucent.
3. Add the sliced mushrooms and baby bok choy. Cook for another 2-3 minutes or until the vegetables are tender.
4. Pour in the chicken or vegetable broth, soy sauce, rice vinegar, brown sugar, and chili flakes. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
6. Cook the ramen noodles according to the package instructions. Drain and set aside.
7. Divide the cooked noodles among four bowls.
8. Ladle the hot soup over the noodles.
9. Top each bowl with two halves of boiled egg and chopped green onions.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves four people.
Nutritional information:
Calories per serving: 450
Total fat: 14g
Saturated fat: 3g
Cholesterol: 186mg
Sodium: 1500mg
Total carbohydrates: 61g
Dietary fiber: 5g
Total sugars: 10g
Protein: 22g
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or pork broth.
- Instead of mushrooms, you can use any other type of mushroom or vegetable you like.
- You can substitute the baby bok choy with spinach or kale.
- If you don't have rice vinegar, you can use apple cider vinegar or white vinegar instead.
- If you don't have brown sugar, you can use honey or maple syrup.
Variations:
- Add some sliced chicken or beef for extra protein.
- Use different types of noodles, such as udon or soba noodles.
- Add some sliced carrots or bell peppers for extra vegetables.
- Top the soup with some sesame seeds or chopped peanuts for extra crunch.
Tips and tricks:
- Don't overcook the vegetables, as they will become mushy.
- Make sure to taste the soup and adjust the seasoning as needed.
- To make the eggs easier to peel, add a tablespoon of vinegar to the boiling water before adding the eggs.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to three days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with some chopped green onions and sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, chopped peanuts, sliced chili peppers.
Pairings:
Serve the soup with some steamed rice or a side salad.
Suggested side dishes:
Steamed rice, side salad, stir-fried vegetables.
Troubleshooting advice:
- If the soup is too salty, add some water or more broth to dilute it.
- If the soup is too sweet, add some more soy sauce or rice vinegar to balance the flavors.
Food safety advice:
Make sure to cook the eggs thoroughly and store the leftover soup in the refrigerator within two hours of cooking.
Food history:
Ramen noodle soup originated in Japan and has become a popular dish worldwide.
Flavor profiles:
Savory, umami, slightly sweet, and spicy.
Serving suggestions:
Serve the soup hot and enjoy with some chopsticks and a spoon.
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Region: Japanese