Ramen Bowl
There are few things more warming and comforting than a steaming bowl of ramen noodles in hearty broth on a winter's night. This one-bowl winter meal is easy to make, and the best part is that you can use your leftover chicken soup or nutrient-dense bone broth - both are sure to keep the winter blues at bay!
Ingredients
Broth:4-6 cups chicken stock or bone broth
1 one-inch knob ginger
3 stalks lemongrass, sliced in half and crushed with something heavy (in order to release flavor)
2 dried shiitake mushrooms
½ sheet kombu seaweed (optional)
1 tablespoon soy sauce
Ramen bowl:1 packet ramen noodles, cooked according to packet instructions
2-3 heads baby bok choy, halved
1 carrot, julienned or peeled into ribbons
2 shiitake mushrooms, sliced
1 oyster steak, seared and sliced thinly
Toppings:Scallions, thinly sliced
Cilantro, finely chopped (optional)
Radish, chopped (optional)
Sriracha
Chili peppers, thinly sliced
Lime wedge
Poached egg
Preparation
In a large pot, combine stock, ginger, lemongrass, dried shiitake mushrooms, kombu, and soy sauce. Bring to boil, then reduce heat and simmer on very low for at least 40 minutes, or up to an hour and a half for deeper flavor.
Discard ginger, lemongrass, mushrooms, and kombu with a slotted spoon.
Add bok choy, simmer for 2 minutes, remove with a slotted spoon and set aside.
Add carrots, simmer for 2 minutes, remove with a slotted spoon and set aside.
Add mushrooms, simmer for 2 minutes, remove with a slotted spoon, and set aside.
To serve: Divide sliced steak, ramen noodles, bok choy, carrots, and mushrooms between serving bowls. Add broth until just covered and finish with any or all toppings of choice.