Ramen refers to quick cooking noodles served in broth with meat and vegetables. Ramen is Chinese, with early versions being wheat noodles in broth topped with roast pork. The Japanese made ramen their own when the noodles came to Japan in 1859. There are more than 24,000 ramen shops in Japan. The invention of Cup Noodles by Nissin Foods in 1971, which only required hot water to prepare, led to ramen’s popularity around the world. Ramen noodle bowls are versatile meals and can include a range of ingredients.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Topping:
- 2 Tbsp sesame oil
- ¼ cup panko breadcrumbs
Soup:
- 1 Tbsp sesame oil
- 3 tsp grated ginger
- 4 tsp grated garlic
- 4 cups chicken or vegetable broth
- 4 cups water
- 1 oz dried shiitake mushrooms
- 2 packages instant ramen (noodles only)
- ½ cup chopped green onions
- 2 cups chopped kale
- 1 cup shredded carrots
- Hot sauce, as needed for serving
Directions
- Pour the oil into a small skillet set over medium heat.
- Add the panko and saute until golden-brown.
- Transfer the toasted panko to paper towel to drain.
- Heat 1 tablespoon of sesame oil in large pot set over medium-low heat.
- Add the ginger and garlic and saute for 2 minutes.
- Add the broth and water and bring to a simmer.
- Add the mushrooms and simmer for 10 minutes.
- Add the instant noodles and simmer 5 minutes or until noodles have softened.
- Add the scallions, stirring to combine.
- Remove soup from heat.
- Stir in the kale and carrots.
- Ladle the soup into four bowls, sprinkle each serving with the toasted panko, and serve with hot sauce on the side.
For Topping:
For Soup:
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