Kitchen Sink Ramen
This is the perfect ramen recipe when you have leftovers you need to use up! It's quick and highly customizable to use up leftover produce and meat.
Ingredients
- 4.5 cups chicken broth can substitute beef or vegetable broth
- 12 oz Protein examples would be leftover pork, chicken, or tofu
- 1 stick cinnamon
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 ea star anise
- 3 slices ginger root
- 6 ea dehydrated mushrooms can subsitute fresh any any mushroom of choice
- 160 grams ramen noodles
- 1 ea baby boy choy feel free to substitute any vegetables or leftovers of choice
- 3 ea green onions diced
- 1 tsp sesame oil
Instructions
Making the broth
- If using dehydrated mushrooms, soak them in boiling water for 30 minutes
- Add 4 cups of chicken stock (or broth of choice) to a large pot and add the cinnamon stick and star anise. Add soy sauce and rice wine vinegar and simmer on medium heat while you prepare the rest of the ingredients.Once boiling, add your protein (in my case, leftover pork tenderloin) so that it can reheat and add extra flavor to the broth.Once the other components are ready and you wish to serve, strain the broth through a fine mesh strainer to get any impurities out of the broth. Make sure to collect your protein as we will need it when we assemble the ramen. Add your sesame oil to the strained broth at this time.
Preparing the Ramen
- Follow the package instructions for your ramen, but beware! Many asian brands have incorrect cooking instructions that will leave your ramen mushy. I usually pour boiling water over my noodles and let sit until the noodles are almost cooked the way I like them. If they need a little extra help, I will add them to boiling water and check them every minute or so. As soon as they are "almost" done, I remove them from the heat and separate the noodles among your two bowls. The noodles will finish cooking in the hot broth later.
Assembly
- Once the dehydrated mushrooms have softened, it's time to assemble.Add equal parts broth to each of your bowls with the ramen noodles. Top with your protein, baby boy choy (or other vegetables you choose to use) and the mushrooms.I like to add Sriracha on top for added flavor and a little kick.Again, this recipe is meant as a guide on how you can use up leftovers with an asian spin.Pro Tip: If you choose other veggies, make sure they cook fast. If needed, feel free to reheat or cook them in your hot broth. Just make sure to separate them out so you can assemble a beautiful bowl of ramen when done.Let me know what you think in the comments below!
Tried this recipe?Let us know how it was!