Quick Flavor Bombs® Ramen

Ingredients 8 C low sodium chicken stock 1 Tbsp red soy bean paste (miso) 1 C + 1 tsp low sodium soy sauce, split ½ C rice wine vinegar 2 Tbsp vegetable oil 1 tsp sesame oil 12 oz buckwheat soba noodles 4 large eggs 16 Flavor Bomb™ cherry tomatoes, halved 1 scallion, thinly sliced […]

Ingredients

  • 8 C low sodium chicken stock
  • 1 Tbsp red soy bean paste (miso)
  • 1 C + 1 tsp low sodium soy sauce, split
  • ½ C rice wine vinegar
  • 2 Tbsp vegetable oil
  • 1 tsp sesame oil
  • 12 oz buckwheat soba noodles
  • 4 large eggs
  • 16 Flavor Bomb™ cherry tomatoes, halved
  • 1 scallion, thinly sliced

Method

In a large pot over medium high heat, add chicken stock and reduce by half. Add miso and 1 teaspoon of soy sauce, then whisk together until the miso dissolves into the broth. Reduce heat to low, cover and keep warm.

In a small bowl, combine soy sauce, rice wine vinegar, vegetable oil and sesame oil. Whisk and set aside. Bring a large pot of water to a boil and add soba noodles slowly until submerged, stirring gently to ensure noodles don’t stick together. Reduce heat to medium and cook for 2-5 minutes. Drain and lay flat on a tray. While noodles are still warm, pour marinade on top, stirring to evenly coat the noodles.

Bring a small pot of water to a boil. Make an ice bath by filling a large bowl with ice and water and set aside. Using a slotted spoon, carefully submerge the eggs into the boiling water, gently stirring for 15 seconds. Cook for 7 minutes, then immediately transfer to an ice bath and allow eggs to cool completely. Peel and halve right before serving.

To Plate

Divide noodles and slice tomatoes between 4 bowls. Carefully pour hot broth over the noodles and top with a sliced egg. Sprinkle with scallions and serve.

Recipes developed by Roger Mooking for SUNSET®

Posted on Monday, January 21st, 2019
Filed under Food | Recipes

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