Forget about packaged ramen and turn to this quick and easy recipe. For many of us, instant was a staple in college because it was cheap, fast and filling. This recipe is both nutritious, delicious and extremely flexible. It can be made for vegetarians and omnivores alike. Once you experience the ease of homemade ramen at home, you'll be preparing this meal all ALL.THE.TIME.
Easy Homemade Ramen Bowls
For the broth:
8 cups good low-sodium chicken or vegetable broth
1 ounce dried mushrooms
1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
2 garlic cloves, finely minced
1 tbsp finely minced fresh ginger
1/4 cup low-sodium tamari or other good soy sauce
1 tablespoon white miso paste
1 tablespoon rice wine
For the soup:
instant ramen noodles
4 hard boiled eggs
soft tofu, sliced
rotisserie chicken, shredded
2 scallions, thinly sliced (white and light green parts only)
seaweed sheets, thinly sliced
Step 1: In a medium to large saucepan, add the broth and dried mushrooms. Bring the mixture up to a bowl and then reduce down to a simmer. Allow broth to simmer for 10 minutes and then turn off the heat. Let the mushrooms steep for at least 30 minutes before removing from the broth. Place a fine mesh sieve over a large measuring cup or pitcher and strain out the mushrooms along with any grit that may have come loose during the cooking process.
Step 2: In the same saucepan, add the vegetable oil and heat over medium high heat. Add the onions, garlic, ginger and cook the mixture until fragrant and onions appear translucent, about 3 to 5 minutes. Add the broth back to the pan along with the soy sauce and miso paste. Allow the broth to cook for 20 minutes on low so that the flavors can meld. Taste broth and adjust seasoning if necessary.
Step 3: Add the noodles to the hot broth and cook until softened, about 5 to 7 minutes. Serve ramen hot with desired sides. Garnish with sliced scallions.
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