RAMEN NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes.
- Meanwhile, make the broth: Put the bacon and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes.
- Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.)
- Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes.
- Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired.
- Toppings Bar
- Take your pick: These taste great in just about any combination.
- Shredded rotisserie chicken
- Sauteed mushrooms
- Nori strips (seaweed)
- Shredded kale
- Cubed firm tofu
- Snow peas
- Toasted sesame seeds
- Sliced radishes
- Sliced scallions
- Bean sprouts
- Kimchi
- Watercress
- Sliced jalapeno
- Pickled ginger
- Wasabi paste
- Fried egg
- Sesame oil
- Sriracha
- Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.
- Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.
- Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven. Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees F,3 hours; slice.
GINGER-BEEF & RAMEN NOODLES
This one sort of grew out of several different recipes over a period of time. Its pretty good as is but undoubtedly I'm not through playing with it. Meat is easier to slice thinly if it is partially frozen first. I usually do a 2-3 pound steak while I'm slicing. I divide the slices into 1/4 pound servings in small freezer bags. Some I leave plain and the rest add marinade to the bags, then freeze. I store the small bags in a 1 gallon zip-lock bags to keep them from getting lost. (Always label everything! You won't remember what it is in 3 weeks, trust me on that!) The night before use, I take as many bags as necessary from the freezer and place in the fridge. The next evening they're thawed, marinated, And ready to fry, broil, or grill. The plain beef can even be nuked to thaw if you're in a rush. This is very handy, especially to take in the RV's freezer for fast easy meals on the road.
Provided by Pierre Dance
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat wok over med-high heat.
- Add 1/3 of each of the Oils.
- Swirl to coat.
- Add Ginger, Garlic,& Red Chilies.
- Stir fry for 1 minute.
- Add 1/3 of the Beef, Stir fry 3 minutes.
- Set aside, keep warm.
- Repeat 'til all the beef is done.
- Set all aside, keep warm.
- Add Stock, Vinegar,& Scallions.
- Bring to a boil, reduce to low.
- Simmer 10 minutes.
- Meanwhile cook the Ramen.
- Divide the Ramen between 4 bowls.
- Top each bowl with 1/4 of the beef.
- Divide the broth between the 4 bowls.
- Top each bowl with 1/4 of the Carrots.
- Serve with a side dish of plain 'sticky' rice.
Nutrition Facts : Calories 467.9, Fat 21.3, SaturatedFat 7.8, Cholesterol 78.2, Sodium 1630.6, Carbohydrate 35.5, Fiber 3.8, Sugar 3.6, Protein 33.4
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