Asian-American Ramen Bowl

Ingredients and Weight:

• 8 oz. chicken broth (canned or fresh)
• 8 oz. beef broth (canned or fresh)
• 1 tbsp soy sauce
• 1 tbsp Chinese cooking wine
• 1/2 tsp sesame oil
• 1/4 tsp ground ginger
• 1/4 tsp ground garlic
• 8 oz. ramen noodles (dried)
• 1/2 cup chopped green onions
• 1/4 cup sliced shiitake mushrooms
• 1/4 cup chopped carrots
• 1/4 cup baby corn, canned or fresh
• 2 eggs (hard-boiled and peeled)
• 1/4 cup bean sprouts

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Bring the chicken broth and beef broth to a boil in a large pot.
2. Add the soy sauce, Chinese cooking wine, sesame oil, ground ginger, and ground garlic.
3. Cook the ramen noodles according to the package directions, and drain.
4. Add the noodles, green onions, shiitake mushrooms, carrots, baby corn, eggs, and bean sprouts to the boiling broth.
5. Cook for 5-7 minutes, or until the vegetables are tender.

Nutritional Information:

• Calories: 350
• Fat: 10g
• Carbohydrates: 45g
• Protein: 20g

Dish Characteristics:

• Savory and satisfying
• Rich and flavorful broth
• Variety of fresh and crisp vegetables
• Perfect for a quick and easy dinner

User Comments:

• "This ramen bowl was absolutely delicious! The broth was so flavorful and the vegetables were cooked perfectly."
• "I love the combination of flavors in this dish. It's the perfect balance of savory and sweet."
• "I would definitely recommend this recipe to anyone looking for a quick and easy Asian-inspired meal."

Special Precautions and Tips:

• To make a vegetarian version of this dish, substitute vegetable broth for the chicken and beef broth.
• If you can't find shiitake mushrooms, you can use any other type of mushroom.
• Baby corn can be found in the canned vegetable section of most supermarkets.
• If you don't have time to hard-boil your own eggs, you can use pre-cooked hard-boiled eggs that are sold in the refrigerated section of the grocery store.