30 Minute Ramen, Low-Carb & Keto | Black Tie Kitchen
Recipe Information
Ramen
Cultural Context
Ramen originated in China but has become a beloved staple in Japan, evolving into various regional styles. Traditionally, it is a comfort food enjoyed by people of all ages, often served in casual settings. Today, ramen has gained global popularity, inspiring countless variations and gourmet interpretations.
Pour the chicken/vegetable broth into a large pot.
Roughly cut the leeks, ginger, and scallions, and add to the pot. No need to remove the skin off the ginger.
Peel the garlic and rough cut. Also add these to the pot.
Add the rest of the ingredients to the pot: the mushrooms, the kombu, bonito flakes and anise to the pot.
Place the pot over medium high heat so that it borders between a simmer and a boil for 30 minutes, stirring every so often.
In the meantime, boil some eggs: The best method is to add about 1 inch of water to a pot and bring the water to a boil. Then, using a steam basket, add the eggs to the basket and steam the eggs for 8 minutes. Then remove and peel immediately and set aside.
After the 30 minutes, remove the broth from the heat and strain into another pot. Make sure to gently squeeze as much broth out of the contents as possible. There is enough broth for two people. You can store any remaining broth in the fridge for a week or so (if it lasts that long).
Prepare the noodles as instructed on the package.
In a bowl, add 1 tsp of miso and about 1 tsp of soy sauce. Add a little broth to mix until well combined.
Add the broth and the noodles to the bowl.
Cut a boiled egg (or two) in half and add to the bowl. Then garnish with chopped scallions and sesame seeds.
Serve and enjoy!
Equipment Needed
Dietary
Allergens
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