
Ramen Bowl at The Boathouse
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Ramen Bowl at The Boathouse
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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