Ramen is a favorite in my family, and my sister has requested that I make ramen multiple times, but until today I didn't have the courage to actually attempt to make it. Something about it just seemed really complicated and intimidating to me, but today I faced my fears.
It wasn't nearly as difficult as I had expected, and my whole family enjoyed it. The ramen also incorporated foods that we typically wouldn't eat ( boy chow, bean sprouts, bamboo shoots) into a delicious dish full of unique flavors.
Ingredients:
1/2 cup rice vinegar
1/2 cup reduced sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon sriracha (optional)
4 cups low sodium chicken broth
1 cup water
1/2 pound baby bok choy (halved lengthwise)
17.5 ounces ramen (or more or less, depending on your preferred ratio of noodles to broth)
2 tablespoons olive oil
2 eggs
7 ounce can of bamboo shoots
2 ounces washed and drained bean sprouts
2 cooked and shredded chicken breasts lightly seasoned with salt and pepper
green onions (to taste)
Steps:
1. Heat Dutch oven over medium heat
2. Combine rice vinegar, reduced sodium soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce. Add to Dutch oven.
3. Add in 4 chicken broth and water
4. Reduce heat and simmer about 5 minutes
5. Add in baby bok choy lengthwise, simmer 2 minutes more
6. Fill a large pot with lightly salted water and bring to a boil. Add ramen noodles, keeping water at a boil. Cook uncovered for about 7 minutes, or until the noodles are tender, but firm to bite. Drain and drizzle with olive oil to prevent sticking.
7. While ramen cooks, fill a large pot with enough water to cover 2 eggs. Gently place eggs into water and cook for about 7 (10-12 for high altitude) minutes, or until yolks are barely set. Fill a bowl with ice water while eggs cook.
8. When done cooking, place eggs into ice water for 3-4 minutes. Gently peel away shells.
9. Mix in bamboo shoots and bean sprouts to the broth.
10. Divide cooked noodles into 4 bowls, top with shredded chicken breasts and pour broth on top. Top with sliced green onions.
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