Sams Ramen Soup Recipes

Steps:

• Cook ramen according to package directions; cool., In each of two 1-qt. wide-mouth canning jars, layer half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place lime wedges and egg halves in 4-oz. glass jars or other airtight containers. Cover all 4 containers and refrigerate until serving. , To serve, pour 2 cups boiling water into each 1-qt. glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place egg halves on top.

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.

Steps:

• Boil water in sauce pan.
• Cook pot stickers until tender; usually 10 minutes.
• Add ramen noodles.
• As soon as noodles begin to slightly soften, add egg and stir.
• Turn heat up to high.
• Add ramen seasoning, black pepper, soy sauce and saffron.
• Season to taste.
• Cook until noodles are tender and egg has cooked through.

Steps:

• Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
• Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
• Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.