Ramen
Ingredients
Ramen Eggs
-
6
large
eggs
-
6
cups
water
-
2
tablespoons
soy sauce or tamari
-
2
teaspoons
fresh grated ginger
-
2
teaspoons
fresh grated lemongrass
-
2
teaspoons
garlic chili sauce
-
1
teaspoon
fish sauce
-
2
bags
black tea
-
2
bags
ginger tea
Quick Pickled Mushrooms
-
8
oz.
beech mushrooms or oyster mushrooms
-
½
cup
rice vinegar
-
½
cup
apple cider vinegar
-
¼
teaspoon
red pepper flakes
-
⅛
teaspoon
salt
Ramen
-
3
tablespoons
olive oil
-
4
pieces
green onions (white and green parts separated)
-
2
tablespoons
minced garlic
-
1
tablespoon
freshly grated ginger
-
2
baby
bok choys (quartered)
-
1
large
red pepper (sliced)
-
2
medium
carrots (cut into matchsticks)
-
¼
teaspoon
salt
-
4
cups
chicken broth or vegetable broth
-
2
tablespoons
soy sauce
-
2
teaspoons
sriracha
-
1
teaspoon
fish sauce
-
8
oz.
Japanese-style ramen noodles
Optional Toppings
-
to taste
Thai Basil
-
to taste
Cilantro
Instructions
- Prepare the ramen eggs by boiling eggs for 5 minutes, then placing them in an ice bath.
- Mix soy sauce, ginger, lemongrass, and fish sauce in a bowl, add tea bags, and steep.
- Prepare the quick pickled mushrooms by mixing vinegar, red pepper flakes, and salt, then adding mushrooms to soak.
- Sauté the white parts of green onions in olive oil, add garlic and ginger, then bok choy, and steam for 4-5 minutes.
- Remove bok choy, sauté red pepper and carrots for 2-3 minutes.
- Combine the black tea mixture with the sautéed vegetables, then add broth, soy sauce, sriracha, and fish sauce, and bring to a boil.
- Add ramen noodles and cook for 5-7 minutes until al dente.
- Return bok choy and ramen eggs to the pot to warm, then serve with pickled mushrooms and optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
304
Total fat
19g
Total carbohydrates
18g
Total protein
18g
Sodium
0mg
Cholesterol
0mg
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