Ramen Bowl
Description
If you always wanted to make real ramen noodles for your family, try this classic recipe, filled with ginger, sesame oil, shrimp, and scallops, topped with soft-boiled eggs.
Ingredients
•
8 cups water
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1/2 medium onion, halved and separated
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8 cloves garlic, peeled and whole
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8 slices fresh ginger root
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4 eggs
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1 pinch salt and freshly ground black pepper to taste
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1/2 cup soy sauce
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1/4 cup sake
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2 tablespoons Thai-style chile sauce
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2 tablespoons white sugar
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2 teaspoons sesame oil
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1 1/2 teaspoons salt
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15 ounces dried Japanese-style noodles
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12 large shrimp, shelled and deveined, at room temperature
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4 large dry sea scallops, halved, at room temperature
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1 1/2 cups fresh bean sprouts
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1/2 cup sliced scallions
Directions
1
Make broth base: Combine water, onion, garlic, and ginger in a large stock pot and bring to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
2
While broth simmers, fill a medium saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into boiling water one at a time. Cook until yolks are barely set, about 7 minutes. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
3
Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
4
Add broth ingredients: Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from broth in the stock pot; discard vegetables. Add soy sauce, sake, chile sauce, sugar, sesame oil, and salt; stir well. Cover the stock pot loosely and simmer for 10 to 20 minutes more.
5
Prepare finishing touches: Return simmering water to a boil. Cook noodles in boiling water uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
6
Add shrimp and scallops to simmering broth. Cook until opaque, 3 to 5 minutes.
7
Ladle finished broth into the bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks-up, resting on noodles in each bowl; keep eggs above broth. Garnish each bowl with scallions.