Ingredients with Measurements:
- 4 packs of ramen noodles
- 4 cups of chicken or vegetable broth
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of miso paste
- 1 tablespoon of gochujang paste
- 1 tablespoon of grated ginger
- 3 cloves of minced garlic
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced green onions
- 2 cups of baby spinach
- 2 boiled eggs, sliced
- 1 tablespoon of sesame seeds
- 1 tablespoon of chili flakes
Special equipment needed:
- Large pot
- Mixing bowl
- Ladle
- Tongs
Step-by-step instructions:
1. In a large pot, bring the chicken or vegetable broth to a boil.
2. Add the sesame oil, soy sauce, miso paste, gochujang paste, grated ginger, and minced garlic to the broth. Stir well to combine.
3. Add the sliced shiitake mushrooms and green onions to the pot. Let it simmer for 5 minutes.
4. Cook the ramen noodles according to the package instructions. Drain and set aside.
5. Add the baby spinach to the pot and let it wilt for 1-2 minutes.
6. Divide the cooked ramen noodles into four bowls.
7. Ladle the broth and vegetables over the noodles.
8. Top each bowl with sliced boiled eggs, sesame seeds, and chili flakes.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total fat: 10g
Saturated fat: 2g
Cholesterol: 186mg
Sodium: 1200mg
Total carbohydrates: 60g
Dietary fiber: 5g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Shiitake mushrooms can be substituted with any other type of mushrooms.
- Baby spinach can be substituted with kale or bok choy.
- Boiled eggs can be substituted with sliced chicken or tofu.
Variations:
- Add sliced carrots, bell peppers, or bean sprouts for more vegetables.
- Use udon noodles instead of ramen noodles.
- Add sliced pork or beef for more protein.
Tips and tricks:
- To make the broth even more flavorful, let it simmer for 30 minutes to an hour before adding the vegetables.
- Use low-sodium broth and soy sauce if you want to reduce the sodium content.
- Adjust the amount of gochujang paste and chili flakes to your desired level of spiciness.
Storage instructions:
Refrigerate any leftover broth and noodles separately in airtight containers for up to 3 days.
Reheating instructions:
Reheat the broth and noodles separately in the microwave or on the stovetop. Combine them in a bowl when heated through.
Presentation ideas:
Serve the ramen in deep bowls and garnish with sliced green onions, sesame seeds, and chili flakes.
Garnishes:
Sliced green onions, sesame seeds, and chili flakes.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice or edamame.
Troubleshooting advice:
- If the broth is too salty, dilute it with more water or unsalted broth.
- If the broth is not flavorful enough, add more miso paste or soy sauce.
Food safety advice:
Make sure to cook the eggs and noodles thoroughly to avoid any risk of foodborne illness.
Food history:
Ramen originated in China but became popular in Japan after World War II. It is now a popular dish worldwide.
Flavor profiles:
Umami, spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Japanese