Restaurants›Mid-Town Station Kitchen + Drink›Lemongrass Coconut Ramen Bowl Df Vg Recipe

Lemongrass Coconut Ramen Bowl Df Vg Recipe

Inspired by Mid-Town Station Kitchen + Drink
Time40m
Serves4

emongrass coconut milk ramen broth, noodles, ramen egg, green onion, mushroom blend, corn, shredded nori, purple cabbage, chili oil

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Broth

In a large pot, combine the vegetable broth, coconut milk, and chopped lemongrass. Bring to a simmer over medium heat. Let it simmer for about 15 minutes to infuse the flavors.

2

Cook the Ramen Eggs

While the broth is simmering, bring a small pot of water to a boil. Gently add the eggs and boil for 6-7 minutes for a soft-boiled texture. Remove and place them in an ice bath to stop the cooking. Once cooled, peel and set aside.

3

Sauté the Vegetables

In a separate pan, sauté the mushroom blend and chopped green onions in a little oil until tender. Season with salt and pepper to taste.

4

Cook the Noodles

Add ramen noodles to the simmering broth and cook according to package instructions, usually about 3-4 minutes.

5

Assemble the Bowls

Divide the cooked noodles into serving bowls, ladle the lemongrass coconut broth over the noodles, and top with sautéed mushrooms, corn, shredded nori, and purple cabbage.

6

Add the Finishing Touches

Slice the ramen eggs in half and place them on top of each bowl. Drizzle with chili oil and garnish with extra green onions. Serve immediately.