Name: 3rd Shift Kitchens Basket Ramen Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 cups Water; 1 cup Soy sauce; 3 tbs Miso paste; 2 tbs Sesame oil; 4 cloves Garlic, minced; 1 tbs Ginger, grated; 1 cup Green onions, chopped; 1 tbs Dashi powder; 2 packs Ramen noodles; 1 cup Carrots, julienned; 1 cup Bell pepper, sliced; 1 cup Broccoli florets; 2 cups Spinach, chopped; 1 cup Bean sprouts; 1 cup Tofu, cubed; 2 tbs Sesame seeds; 4 sheets Nori sheets, cut into strips; 1 tbs Chili oil

Method

Prepare the Broth

1
Combine Ingredients
In a large pot, combine the water, soy sauce, miso paste, sesame oil, minced garlic, grated ginger, chopped green onions, and dashi powder.
2
Simmer the Broth
Bring the mixture to a gentle boil over medium heat. Reduce to low heat and let it simmer for about 20 minutes, allowing the flavors to meld.

Cook the Ramen and Vegetables

3
Prepare Ramen Noodles
In a separate pot, cook the ramen noodles according to the package instructions. Usually, this takes about 3-4 minutes.
4
Add Vegetables
In the last 2 minutes of cooking the ramen, add the julienned carrots, sliced bell pepper, broccoli florets, and chopped spinach to the pot to cook with the noodles.
5
Add Tofu
Once the noodles and vegetables are cooked, gently stir in the cubed tofu and cook for an additional minute.

Assemble the Ramen Bowl

6
Combine Broth and Noodles
Ladle the hot broth into bowls. Divide the cooked ramen, vegetables, and tofu evenly among the bowls.
7
Garnish
Top each bowl with sesame seeds, nori strips, and a drizzle of chili oil to taste.

Basket Ramen Recipe

Ingredients

Broth

Ramen and Vegetables

Garnishes

Method

Prepare the Broth

Combine Ingredients

Simmer the Broth

Cook the Ramen and Vegetables

Prepare Ramen Noodles

Add Vegetables

Add Tofu

Assemble the Ramen Bowl

Combine Broth and Noodles

Garnish

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