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Author Notes: Inspired by all of these delicious-looking ramen/noodle/udon bowls that have been popping up on the web, I decided to try my hand at it, and the result was super yummy! Make sure you use the best quality beef stock you can get your hands on - or make yourself. With these kinds of bowls, it's all on the broth! —Ashley Marie
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons sake
- 2 eggs
- 8 ounces somen noodles
- 1 tablespoon coconut oil
- 1 tablespoon sesame oil
- 3/4 cup 1" cut asparagus spears
- 2 large white mushrooms, finely diced
- 4 mini sweet peppers, finely diced
- 3 green onions, finely diced
- 1 small handful of cilantro, torn
- 4 cups beef stock, homemade preferred
- 1/2 orange
- sesame seeds
- bragg liquid aminos or tamari
- lime wedges
- Place the miso paste, grated ginger and garlic, along with the sake and rice wine vinegar in a small bowl. Mix and muddle together until well combined. Set aside.
- Heat enough water to just cover the eggs in your skillet. Once it's boiling, carefully place the eggs in. Let boil for 7 minutes. Remove the eggs and set aside.
- Bring the water back to a boil, drop in your somen noodles. Cook 3 minutes. Drain and set aside.
- Heat the coconut and sesame oils together over medium-high heat. Saute asparagus until bright green and tender. Remove and set aside.
- Add your chopped mushrooms and saute just a minute or two. Remove and set aside.
- Add your ginger-garlic-miso-sake-vinegar mix to the pan and crank the heat up a bit. Let cook a few minutes until the garlic becomes fragrant, stirring often to avoid it burning.
- Add in your beef stock and juice the orange over it (use a strainer to catch any seeds).
- Knock the heat down to low so you don't boil out any moisture - You just want everything nice and hot and blended.
- Peel the eggs carefully and cut in half.
- Place the noodles in the bottom of each bowl (it's OK if they're sticking and clumping - once you add the broth they'll come apart).
- Divide the broth among the bowls, pouring on top of the noodles. Stir everything up gently with a fork to break up any noodle clumps.
- Top with your asparagus, mushrooms, raw peppers, raw green onions and diced cilantro. Then add two egg halves.
- Sprinkle with sesame seeds, some crushed red pepper and a few drizzles of your bragg liquid aminos or tamari.
- Serve with lime wedges (it's divine!).
- This recipe was entered in the contest for Your Best Restorative Recipes