Ramen Bowl

Adina Moss Adina Moss
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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!

1h 4
Easy Low Carb Meat

Contains: Soy, Egg, Gluten, Wheat

Directions

Prepare the Ramen Bowl

  1. 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.

  2. When stock has cooked, using a slotted spoon, remove and discard ginger, lemongrass, mushrooms, and kombu.

  3. Add the bok choy, simmer for two minutes, remove with slotted spoon, and set aside.

  4. Add the carrots, simmer for two minutes, remove with slotted spoon and set aside.

  5. Add the mushrooms, simmer for two minutes, remove and set aside.

  6. 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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