Ramen Bowl

If you always wanted to make real ramen noodles for your family, try this classic recipe, filled with ginger, sesame oil, shrimp, and scallops, topped with soft-boiled eggs.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 325 Calories

Ingredients

• 2 tablespoons white sugar
• 4 eggs
• 8 cups water
• 2 teaspoons sesame oil
• 8 slices fresh ginger root
• 1 pinch salt and freshly ground black pepper to taste
• 1.5 teaspoons salt
• 0.5 cup soy sauce
• 0.25 cup sake
• 8 cloves garlic, peeled and whole
• 0.5 medium onion, halved and separated
• 2 tablespoons Thai-style chile sauce
• 15 ounces dried Japanese-style noodles
• 12 large shrimp, shelled and deveined, at room temperature
• 4 large dry sea scallops, halved, at room temperature
• 1.5 cups fresh bean sprouts
• 0.5 cup sliced scallions

Recipe Instructions

Step 1

Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.

Step 2

Make broth base: Combine water, onion, garlic, and ginger in a large stock pot and bring to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.

Step 3

While broth simmers, fill a medium saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into boiling water one at a time. Cook until yolks are barely set, about 7 minutes. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.

Step 4

Add broth ingredients: Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from broth in the stock pot; discard vegetables. Add soy sauce, sake, chile sauce, sugar, sesame oil, and salt; stir well. Cover the stock pot loosely and simmer for 10 to 20 minutes more.

Step 5

Prepare finishing touches: Return simmering water to a boil. Cook noodles in boiling water uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.

Step 6

Add shrimp and scallops to simmering broth. Cook until opaque, 3 to 5 minutes.

Step 7

Ladle finished broth into the bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks-up, resting on noodles in each bowl; keep eggs above broth. Garnish each bowl with scallions.