Ramen Bowls from Our Community Table
Ramen Bowls from Our Community Table
When my children were old enough to have opinions about food, I started to ask them to pick their favorite supper and dessert for their birthday. For the most part, their requests were fairly predictable. Favorite suppers and desserts were requested. I had one son who got creative. He would ask for a certain type of cake, filling, and frosting—an assortment of flavors that would not normally be combined. He was always happy with the results, even if I thought the combination odd.
My youngest, however, tends to request a supper that I have never made and that she has never eaten. She looks at the cookbooks I read and is familiar with different recipes. Thus, she makes a request based on something that sounds good to her.
This challenges me to do some research. When she wanted fish tacos, I narrowed it down to two recipes and combined them. They were delicious, but not something I would make all the time. It was quite the process.
This year she wanted Ramen bowls. So, I did my research, took ideas from several recipes, and came up with a recipe that I hoped (and maybe also prayed a little) would be birthday-worthy. Oh, wow—the Ramen bowls were so good. Birthday number 16 was a hit, and I know I will make the recipe again at some point because it was simply delicious.
Deena Abraham
Community Contributor
Ramen Bowls
INGREDIENTS
Mushrooms & Chicken
2 Tbsp. olive oil
8 oz. baby Portabella mushrooms, sliced
¾ lb. boneless chicken breast
Salt, to taste
Pepper, to taste
Soup
½ c. dry white wine
3 cloves garlic, minced
6 c. chicken or vegetable broth
2 Tbsp. soy sauce
2 tsp. hot sauce
2 tsp. honey
¾ tsp. toasted sesame oil
¾ tsp. onion powder
¾ tsp. ground mustard powder
¼ tsp. ginger
Pinch red pepper flakes
2 (3 oz.) pkg. Ramen noodles
6 leaves Bok Choy, chopped
(or substitute spinach or kale)
1 carrot, shredded
For Serving
4 soft-boiled eggs
Chopped scallions
DIRECTIONS
Heat oil over medium heat in a large pot.
Put sliced mushrooms in the pot and sauté for about four minutes. Remove mushrooms from the pot and set aside.
Pound chicken until it is ½” thick. Season with salt and pepper. Sear in batches for four to five minutes per side. Remove and set aside to cool. When chicken is cool, slice it into strips.
Pour wine into the pot. Bring to a slow boil and reduce for four to five minutes.
Add garlic and cook for two minutes.
Add broth, soy sauce, hot sauce, honey, sesame oil and seasonings. Bring to a boil. Lower the heat slightly and cook for ten minutes.
Prepare soft-boiled eggs.
Increase the heat and add the Ramen noodles. Cook for one minute.
Reduce to a simmer and add the bok choy, shredded carrot, mushrooms, and chicken. Simmer until the noodles are done, about three minutes.
Divide between four bowls. Top each bowl with a soft-boiled egg and scallions.
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