Better Than Ramen
No named style
jamiegeller.com · 2017 · 2 / 2 Servings
Against 492 ramen recipes
Names no style, and its parts match none closely.
What's in it
9 parts read from its 11 ingredient lines, its title and its method.
- Broth base
- Vegetable or mushroom “2½ cups chicken or veggie broth (homemade or purchased, heated to a simmer and transferred to insulated container)”
- Noodles
- Ramen noodles, kind not stated “2 ounces rice stick noodles (soaked in very hot water for 10 minutes, then drained)”
- Toppings
- Chicken “½ cup cooked chicken (turkey, or leftover brisket, shredded (optional))”
- Beef “½ cup cooked chicken (turkey, or leftover brisket, shredded (optional))”
- Scallion or negi “3 scallions (thinly sliced)”
- Spinach “1 cup shredded bok choy cabbage (kale, or baby spinach)”
- Bok choy “1 cup shredded bok choy cabbage (kale, or baby spinach)”
- Tofu “½ cup tofu (cut into cubes)”
- How it is served
- Served in soup from the method
Ingredients as published (11)
- 2 ounces rice stick noodles (soaked in very hot water for 10 minutes, then drained)
- 1 cup shredded bok choy cabbage (kale, or baby spinach)
- 2 celery ribs (sliced thinly)
- 1 medium carrot (grated)
- ½ small red pepper (diced)
- 1 baby beet (grated)
- ½ cup tofu (cut into cubes)
- 2 teaspoons fresh grated ginger
- 3 scallions (thinly sliced)
- ½ cup cooked chicken (turkey, or leftover brisket, shredded (optional))
- 2½ cups chicken or veggie broth (homemade or purchased, heated to a simmer and transferred to insulated container)
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