Ramen Noodle Bowl
If you want to add more Japanese recipes to your repertoire, Ramen Noodle Bowl might be a recipe you should try. One portion of this dish contains about 17g of protein, 16g of fat, and a total of 412 calories. For $2.88 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from My Recipes requires bacon, carrot, eggs, and onion. 53 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 8 minutes. A couple people really liked this main course. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is pretty good. Similar recipes include Easy Ramen Noodle Bowl, Cheesy Bacon and Egg Ramen Noodle Bowl, and Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl.
Servings: 6
Ingredients:
1 smoked bacon slice
1 carrot, coarsely chopped
2 cups no-salt-added chicken stock
2 tablespoons dark sesame oil, divided
1/2 ounce dried porcini mushrooms
3 large eggs
3 garlic cloves, crushed
1 (1/2-inch) piece ginger, cut into thin slices
3/4 cup thinly sliced green onion strips
2 tablespoons lower-sodium soy sauce
2 (4-ounce) packages gourmet fresh mushrooms
1/2 cup chopped onion
8 ounces fresh Chinese egg noodles or ramen noodles
6 skin-on, boneless chicken thighs
4 cups boiling water
2 tablespoons yellow miso
2 tablespoons sambal oelek (ground fresh chile paste)
Equipment:
sieve
bowl
dutch oven
frying pan
sauce pan
Cooking instruction summary:
Combine 4 cups boiling water and porcini; let stand 15 minutes. Drain through a sieve over a bowl; reserve porcini and soaking liquid. Slice porcini; set aside. Heat a Dutch oven over medium heat. Add bacon; cook until almost crisp. Increase heat to medium-high. Add onion and carrot; saut 2 minutes. Combine miso and soy sauce. Add miso mixture, porcini liquid, stock, garlic, and ginger to pan; bring to a boil. Reduce heat, and simmer for 20 minutes. Strain mixture through a sieve over a bowl; discard solids. Wipe pan clean. Return broth to pan; bring to a boil. Add noodles; cook 8 minutes or until tender. Remove from heat. Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil to pan; swirl. Add fresh mushrooms; saut 8 minutes. Remove from pan; combine porcini and fresh mushrooms. Add remaining 1 tablespoon sesame oil to pan; swirl. Add chicken, skin-side down; saut 7 minutes or until skin is very crisp and golden brown. Turn chicken over; saut 2 minutes or until done. Place eggs in a small saucepan; add water to cover. Bring to a boil; cook for 1 minute. Remove from heat; let stand 3 minutes. Drain; rinse under cold water. Drain and peel. Divide noodle mixture among 6 bowls; top each serving with 3 tablespoons mushroom mixture, 2 tablespoons green onions, 1 chicken thigh, 1/2 egg, and 1 teaspoon sambal.
Step by step:
1. Combine 4 cups boiling water and porcini; let stand 15 minutes.
2. Drain through a sieve over a bowl; reserve porcini and soaking liquid. Slice porcini; set aside.
3. Heat a Dutch oven over medium heat.
4. Add bacon; cook until almost crisp. Increase heat to medium-high.
5. Add onion and carrot; saut 2 minutes.
6. Combine miso and soy sauce.
7. Add miso mixture, porcini liquid, stock, garlic, and ginger to pan; bring to a boil. Reduce heat, and simmer for 20 minutes. Strain mixture through a sieve over a bowl; discard solids. Wipe pan clean. Return broth to pan; bring to a boil.
8. Add noodles; cook 8 minutes or until tender.
9. Remove from heat.
10. Heat a large skillet over medium-high heat.
11. Add 1 tablespoon sesame oil to pan; swirl.
12. Add fresh mushrooms; saut 8 minutes.
13. Remove from pan; combine porcini and fresh mushrooms.
14. Add remaining 1 tablespoon sesame oil to pan; swirl.
15. Add chicken, skin-side down; saut 7 minutes or until skin is very crisp and golden brown. Turn chicken over; saut 2 minutes or until done.
16. Place eggs in a small saucepan; add water to cover. Bring to a boil; cook for 1 minute.
17. Remove from heat; let stand 3 minutes.
18. Drain; rinse under cold water.
19. Drain and peel.
20. Divide noodle mixture among 6 bowls; top each serving with 3 tablespoons mushroom mixture, 2 tablespoons green onions, 1 chicken thigh, 1/2 egg, and 1 teaspoon sambal.
Nutrition Information:
covered percent of daily need
