Comfort food for all ages, this creamy ramen bowl is a mouth-watering combination of flavours. Add a little spice and a whole lot of umami to your ramen bowl with Boombay's Miso + Ginger Stir Fry Sauce.
Chef’s note:
This rich and soothing ramen broth can be cooked in an instant pot, slow cooker, and even on a stove. It tastes best with fresh yellow noodles that are springy and chewy, and our Five Chilli Oil Topping or Timur Chilli Crisp Topping for that extra punch of spice.
Ingredients:
- 2 tablespoons of Boombay’s Miso + Ginger Stir Fry Sauce
- 120 grams of Ramen Noodles
- ½ an Onion
- 50 grams of any variety of Mushroom
- 3 to 4 Garlic cloves
- 1 tablespoon of Sesame Oil
- 2 to 3 cups of Meat Stock or Veggie Stock
- 1 tablespoon of Soy Sauce
- Salt to taste
- Pepper to taste
- Spring Onion to garnish
- 1 small Carrot
- 1 Egg
Products Used:
1
Prep
- Clean the mushrooms and chop them into bite-sized pieces
- Cook the noodles as per package instructions and set aside
- Soft boil an egg
- Julienne the carrots
2
Cook
- Sauté mushroom in hot oil and keep aside
- Heat the meat stock or veggie stock till it boils and keep aside
- Add soy sauce and our Miso + Ginger Stir Fry Sauce to a large ramen bowl and mix well
- Slowly trickle in the hot stock while mixing continually
- Add noodles and arrange the vegetables and egg on the surface
3
Garnish
Top with chopped greens of spring onion and toasted sesame seeds for the perfect ramel bowl