Name: Ramen Bowl at The Boathouse
Ingredients: 1 quart Beef Broth; .5 cup Tamari; 2 tablespoons Fish Sauce; .5 cup Chopped Ginger; 3.25 cups Dried Mushrooms; .25 cup Chopped Garlic; .25 cup Miso Paste; 4 ounces Kombu

ramen bowl with chopsticks at the boathouse waterfront restaurant kennebunkport maine

Ramen Bowl at The Boathouse

CourseMain Dish

Ingredients

1quart Beef Broth
.5 cup Tamari
2tablespoons Fish Sauce
.5cup Chopped Ginger
3.25cups Dried Mushrooms
.25cup Chopped Garlic
.25cup Miso Paste
4ounces Kombu

Instructions

Combine all ingredients in a large stock pot and simmer on low for 1 hour. Strain and chill.

Recipe Notes

Combine warmed broth with cooked ramen noodles, vegetables, and protein of your choice. Chef’s favorite toppings in his Ramen Bowls:

Green Onions
Mushrooms
Fried Garlic
Kimchi
Pickled Carrots
Soft Boiled Eggs
Red Cabbage
Kale
Sweet Peppers
Favorite Proteins: Grilled Steak, Shrimp, Braised Beef Short Ribs, or Fried Tofu

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