Ivy Hope - Japanese Ramen Made Easy: A Cookbook of Fascinating Ramen Recipes

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Japanese Ramen Made Easy

A Cookbook of Fascinating Ramen Recipes

BY: Ivy Hope

Copyright 2020 by Ivy Hope

Copyright/License Page

Please dont reproduce this book. It means you are not allowed to make any type of copy (print or electronic), sell, publish, disseminate or distribute. Only people who have written permission from the author are allowed to do so.

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Table of Contents

Introduction

Aha! I am glad you took this book, the perfect choice for the ramen lover inside you. People tend to enjoy the popular taste because of their flavourful satisfaction. Most of them have different memories associated with it as well, just like it ignites college memories when we experienced all kinds of food and especially ramen at low costs.

Planning on traditional Japanese dinner nights or just a comfort bowl for yourself? This book covers them all! The recipes to love and cherish with savor. Jump in and experience the umami taste and transport yourself or your guests to Japan.

Spiced Beetroot Ramen Eggs

Ready for a quick summer meal in the Japanese way? The combination of caramelized beetroot and marinated ramen egg salad is quick and refreshing with fresh bok choy. A simple salad, all will love.

Ingredients:

• 4 beetroot medium
• 1tbsp of olive oil
• 2 tbsp of soya sauce
• 1 tbsp of red chili paste
• 3 heads of bok choy cut lengthwise
• tbsp of sesame seeds
• 2 tbsp of sriracha

For Ramen Eggs:

• 4 eggs - medium
• 6 tbsp of Sake
• 3 tbsp of soya sauce
• 3 tbsp of mirin or dry white wine.

Serving size: 4

Time: 1 hour 10 mins + marinating time.

Instructions:

1. Boil the eggs for 6 mins on a large pan. Once done, push them inside cold water and peel off the shells.

2. Grab a medium bowl and blend the sake, soya sauce, and mirin. Add the peeled eggs onto the same bowl.

3. Cover the bowl and let the eggs sit for it marinate for 3 hours, overnight margination is preferred.

4. Heat the oven to 400 degrees Fahrenheit. Then, peel and cut the beetroot into 8 wedges. On a large baking tray, place the beetroot along with 1 tbsp of olive oil. Roast it for 50 mins.

5. On a small bowl, blend the red chili sauce, and soya sauce together.

6. Cover the baked beetroot with this sauce mix and cook it for 10 mins to caramelize.

7. Once cooked, serve the caramelized beetroot with bok choy along with the marinated eggs cut into half with sesame seeds and sriracha.

At Home Chicken Ramen

Craving for flavorful ramen on a busy day? This recipe is a comforting, exciting, and delightful chicken dish that can be customizable to your taste buds. Inspired by the recipes of traditional Japanese Ramen, with noodles, fresh veggies, and, of course, chicken.

Ingredients:

• 2 chicken breasts
• Salt and pepper for taste
• 1 tbsp of butter - unsalted
• 2 tsp of sesame oil
• 2 tsp of ginger - chopped
• 3 tsp of garlic - minced
• 3 tbsp of soya sauce
• 2 tbsp of mirin
• 4 cups of chicken stock
• cup of mushrooms
• 2 eggs - large
• 1/2 cup of scallions - sliced
• 3 oz dried ramen noodles

Serving size: 2

Time: 1 hour

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit. Then, season the chicken with some salt and pepper

2. On a large skillet, melt the butter on a medium flame. Then, add the chicken and cook both sides until golden brown for about 7 mins.

3. Now place them inside the oven and let it roast for 20 mins. Transfer the roasted and cooked chicken onto a plate and warp the plate with a foil. Keep this aside.

4. To make the ramen broth, heat a large pot with some sesame oil on medium heat. Throw in the ginger and garlic and saut for few mins. Pour the soya sauce, and mirin and blend well.

5. Next, pour the chicken stock and boil it while covered. Simmer it for 5 mins, uncovered.

6. Throw in the mushrooms and cook it for another 10 mins. Add some salt for a taste as well.

7. Bring the eggs to boil on a pot with water and simmer for 7 mins for the runny yolk.

8. Once done, plunge the eggs onto the ice water and let it cool. Peel the shells and cut it into half. Keep this aside as well.

9. Slice the prepared chicken into thin parts and chop the scallions.

10. Lastly, boil and cook the ramen noodles for 3 mins. Once cooked, transfer it into a bowl, add the chicken pieces and top it with ramen broth. Throw in the chopped scallions and place the soft eggs. Serve hot!

Effortless Miso Recipe

Experience Japanese taste in the comfort zone of your home with this Miso recipe. Get ready for it as it will satisfy your hunger pangs, for sure! Make your dinner table special with the great bowl of Miso Ramen that is healthy and easy to make in not more than 30 mins.

Ingredients:

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