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Description
Ramen shops seem to be everywhere these days, but did you know you can make slurpy, incredibly satisfying bowls at home with minimal effort? Start with leftover meat and broth from Triple-Duty Instant Pot Pot Roast. Add some store-bought ramen broth, which is sold alongside chicken broth, and boost the umami with a little miso (sold in the refrigerator case). If your market sells bundles of dried ramen noodles you can go with those, but packets of instant ramen noodles work as well. Finally, add a final punch of flavor with a sprinkle of shichimi togarashi, aka Japanese 7-spice blend, a dried seaweed and sesame seed seasoning mix (available at some stores as well as online) — or go with a squeeze of Sriracha. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
- 4 large eggs
- 4 baby bok choy
- 2 1/2 cups fresh shiitake mushrooms (3 1/2 oz.)
- 2 cups beef broth (leftover from Triple-Duty Instant Pot Pot Roast, broken into bite-size chunks)
- 7 cups ramen broth (store-bought, sold alongside chicken broth)
- 2 tsp. white miso (optional)
- 2 pkg. ramen noodles (9 1/2 oz. each; or use instant ramen noodles and omit the seasoning packets)
- 1 cup pot roast (cooked, leftover from Triple-Duty Instant Pot Pot Roast)
- 2 green onions (thinly sliced on a diagonal)
- shichimi togarashi (Japanese 7-spice blend; or Sriracha chili sauce)
Directions
- Bring a medium saucepan of water to a boil. Add eggs and cook for 6 minutes; then drain eggs. Immediately place ice in a bowl, add eggs, and fill with cold water to stop the cooking. Set aside.
- Meanwhile, cut bok choy in half lengthwise. Discard stems from shiitake mushrooms and slice caps about ½ inch thick. Combine beef broth, ramen broth, and miso (if using) in a medium saucepan. Bring to a simmer. Add bok choy and mushrooms and cook until barely tender, 3 minutes. With a slotted spoon, transfer bok choy to a bowl (leave mushrooms in broth) and keep bok choy warm.
- Bring broth to a boil. Add noodles and cook according to package directions, about 4 minutes (less time for instant ramen).
- Meanwhile, heat pot roast in microwave until hot, about 1 minute. Peel eggs and cut in half.
- To serve, divide noodles, mushrooms, and broth among serving bowls. Top with bok choy, pot roast, soft-boiled eggs, and green onions. Sprinkle with shichimi togarashi.
NutritionView More
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| Calories470Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium2980mg124% |
| Potassium1550mg44% |
| Protein32g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A260% |
| Vitamin C190% |
| Calcium35% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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