If there was ever a dish I could eat every single night for dinner, THIS would be it. I cannot claim it as my own creation as my husband is the mastermind behind it. Well, sort of. One night my husband and I were discussing “date night dinners” we could make at home and enjoy some evening after the boys went to bed. That’s when my husband asked if I’d ever had a real ramen bowl. Since he’s much more well traveled than I, I admitted I’d only ever had those cheap $0.10 a piece packets at the store that I can only stomach when I’m ill and it’s the only thing I can keep down. But I digress.
The hubs went to work scouring cookbooks (yes, those paper books with recipes in them. We really do still use them) and found a recipe for a ramen bowl by Kevin Gillespie in his cookbook Fire in my Belly. My husband went to work tweaking the recipe to make it something we could make whenever we wanted without ingredients we don’t normally have on hand (like black bean paste). What he came up with is colorful, bursting with flavor and easy to whip up. Best of all: it’s a meal we could make with a ton of local ingredients! I mean, we even love this recipe so much, we added edamame to our garden list JUST for this recipe. Scored some seeds at the Central Michigan seed swap. Woot woot!
Some tips for making a ramen bowl like this. First of all, practice your knife skills. Slice those veggie ad-ins very thinly. The reason being you want the veggies to be a little cooked but still have some crunch. We have a Calphalon knife set like this that we love. If you don’t have a good knife set, don’t fret. Here’s what you do. Go to a place like TJ Maxx and browse their kitchen utensils. Find a knife that fits well in your hand and is in your price range. Many times you will find high end knives like Wusthof knives at a fraction of what you might find elsewhere. I actually just recently dropped my favorite knife from our block, a 5-inch Santoku, and it broke. I shed a few tears because it has been my favorite knife for years, because the perfect size and weight for my hand. Luckily, I found a replacement that matched our knife block almost perfectly at TJ Maxx.
Another tip: make this with homemade chicken stock. It’s sooo easy to make and I promise you, you can’t screw it up, especially if you start with a locally raised chicken. You will be amazed by the difference in flavor!
Last tip: we’ve used a variety of noodles with this. You can use the cheapo ramen noodles from the store and just ditch the “flavor packet”. You can also use pho rice noodles, udon or soba noodles. Whatever looks good to you. Just make sure you cook them separately and drain off the water first.
Okay, I’ve kept you in suspense long enough.
Give this recipe a try and let me know what you think!
Ingredients (makes 2 generous servings)
Inspired by Kevin Gillespie in Fire in My Belly
- 1 quart chicken stock or broth
- 8 medium mushrooms, stems removed and chopped, caps sliced thinly (we use baby portabellas)
- 1 T. peanut oil
- 1 inch fresh ginger, grated
- 3 cloves of garlic,minced
- 1/3 cup soy sauce
- 1 1/2 t. Garlic powder
- 1 t. Ground ginger
- 1 t. Sesame seeds
- 2 t. Sesame oil
- 1 T. Rice vinegar
- 1 t. Fish sauce
- 1/2 cup shelled, cooked edamame
- 3 eggs
- Juice of 1/2 lime
- Vegetable add-ins (this is what we add. Feel free to omit from or add to this list)
-sweet peppers, carrots, radishes, sliced mushrooms, red onions, spinach
- Heat 1 Tablespoon peanut oil (or other cooking oil) in medium sauce pot. Add chopped mushroom stems and saute.
- Add in minced garlic and grated ginger and cook for a few seconds until garlic is golden brown (less than 1 minute).
- Add 1 qt (4 cups) chicken stock and bring to a boil.
- Add soy sauce, garlic powder, ground ginger, sesame seeds, sesame oil, rice vinegar, fish sauce and edamame.
- Remove pot from heat. Stir the stock until you’ve formed a little whirlpool. As the liquid swirls, add the cracked eggs, one at a time.
- Return the pot to the heat and boil for about 6 minutes to cook the eggs, slightly less if you want a soft boiled egg.
- While the eggs are cooking, cook your noodles according to the package. Cook in a separate pot and drain off the water.
- When the eggs are cooked through, remove the pan from the heat and add the juice from half a lime and the sliced mushrooms.
- Add noodles to your serving bowl, followed by your veggie ad-ins. Ladel the hot soup over the veggies (you don’t want the veggies to be cooked, just slightly softened by the hot soup). Garnish with fresh cilantro.
- Grab a spoon AND a fork and dig in. If you’re much more talented than I, break out the chop sticks. Enjoy!!
If you LOVE this recipe as much as we do, leave a comment for be below! I will make sure the Bearded Man gets the feedback.