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There are few things more warming and comforting than a steaming bowl of ramen noodles and hearty broth on a winter’s night. It’s one of my favorite foods, and one that I’ve worked on and improved over the years. My favorite 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!
4 to 6 cups Manischewitz Chicken Broth or other chicken stock or bone broth
1 to 2 knobs ginger
3 stalks lemongrass (sliced in half and crushed with something heavy in order to release flavor)
2 dried shiitake mushrooms
1/2 sheet kombu seaweed (optional)
1 tablespoon Glicks Soy Sauce
1 packet Gefen Ramen Noodles, cooked per packet instructions
2 to 3 heads of bok choy, sliced in half
carrots, julienned or peeled into ribbons
2 shiitake mushrooms
thin oyster steak, seared and sliced
sliced scallions
chopped cilantro (optional)
chopped radish (optional)
sriracha
chili peppers
lime wedge
poached egg
In a pot, combine the stock, ginger, lemongrass, dried shiitake mushrooms, kombu, and soy sauce. Bring to a boil and simmer on very low for at least 40 minutes, but up to one and a half hours for a deeper flavor.
When stock has cooked, using a slotted spoon, remove and discard ginger, lemongrass, mushrooms, and kombu.
Add the bok choy, simmer for two minutes, remove with slotted spoon, and set aside.
Add the carrots, simmer for two minutes, remove with slotted spoon and set aside.
Add the mushrooms, simmer for two minutes, remove and set aside.
To serve: Divide sliced steak, ramen noodles, bok choy, carrots, and mushrooms between serving bowls, add the broth until just covered, and finish off with toppings of your choice.
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