Ramen (Southeast Market style)

Ramen.  Ramen.  Ramen.  I love ramen.  Not the Top Ramen you had in college.  Japanese ramen.   Tons of flavor.  And really chewy noodles.  Oh how I love ramen!  The most common types of ramen broth are shoyu (soy sauce), miso, or tonkotsu (pork bone).  You have to try spicy miso as well.   Popular toppings include:  sliced chashu (pork), corn, pickled bamboo shoot, finely sliced scallions, soft boiled egg, and bean sprouts.

Since I am having a sudden craving for it, I will have to do with what is in the fridge.

Servings 2

(All ingredients available at Southeast Market)

Ingredients

1 package Sun Noodle Brand Ramen (Shoyu Flavor)
1 cup Bok Choy
1 Bag – Huong Duyen – Cooked Beef Meat Balls (16 oz.)
10 – White Shrimp

Other Ingredients –

1 cup
Bean Sprouts
2 Eggs
1-2 tablespoon Yama Moto Yama Brand Momi Nori Roasted Shredded Seaweed (Plain), 2.1 oz.

First, prepare your vegetables.  Pull apart the stems from the stalks, and rinse your vegetables.  Or you can cut the bok choy into quarters.   Blanch your vegetables for about 2-3 minutes in boiling and set them aside.

You can get creative and use any brand/flavor of ramen.  I used Sun Noodle Brand – Ramen (Shoyu Flavor is my favorite!).  The other flavors from this brand are:  pork, miso, soy sauce vinaigrette, and spicy sesame.

Add the 2 packets of ramen noodles (from the Sun Noodle Brand – Shoyu Flavor) in 7 cups of boiling water for 2-3 minutes.  Stir the ramen occasionally to prevent it from sticking together.  Pour your pot of ramen into a strainer and rinse under cold water.  Make sure you rinse the starch from ramen thoroughly.

Tip:  Spray Pam to your pot of boiling water to help noodles and pasta from sticky together.

Next, for the soup base, boil approximately 3 cups of water and mix the 2 packages of assari shoyu ramen soup sauce.  You’re soup base is ready.

Make 2 hard-boiled eggs and peel the shells.

I wanted to kill two birds with one stone for the meatballs and shrimp so I boiled them together.  Boil the meatballs and white shrimp on medium to high heat for about 10 minutes.  When the shrimp begin to curl and turn pinkish orange, they are ready.

Assemble your bowl by adding the broth first.  Then the noodles and finish with your topping of choice.

I’m a hardcore carnivore so I added 5-8 meatballs and 4-5 white shrimp into my bowl.

Remember to always eat your vegetables! 🙂 Add 6-8 pieces of the bok choy into your bowl.

Grab 1 peeled hard-boiled egg, slice it in half and place them in your bowl of ramen.

Garnish:
Add ½ handful of roasted shredded seaweed.  Add a few dashes Togarashi for some heat.

Here’s another bowl I made with sliced pork belly, shiitake, enoki mushrooms, corn, and fried shrimp cake.

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