Modes

Ingredients

Base Ingredients

• 1 Tablespoon canola oil

• 2 teaspoons sesame oil

• 1 cup sliced fresh shiitake mushrooms

• 3 garlic cloves, minced

• 1 teaspoon minced fresh gingerroot

Broth & Seasoning

• 2 Tablespoons mirin (sweet rice wine)

• 6 cups chicken broth

• 2 Tablespoons soy sauce

Vegetables & Noodles

• 2 cups coarsely chopped bok choy

• 3 packages (3 ounces each) ramen noodles (better quality = better ramen!)

Topping Options

• 4 soft-cooked large eggs, peeled and halved

• 4 green onions, thinly sliced

• 4 teaspoons sesame seeds

• fried onions

• fried garlic

• pork tonkatsu

• bean sprouts

• cooked niblet corn

• sriracha sauce

• 1 cup cooked corn

Instructions

Cooking the Ramen

In a large saucepan, heat the canola and sesame oils over medium heat.

Add the mushrooms and cook until tender, 3–5 minutes.

Add ginger to the pot. Add the garlic; stir and cook for 1 minute longer. Stir in the broth, soy sauce, and mirin, then bring to a boil.

Reduce the heat, cover, and simmer for 3-5 minutes.

Add the ramen noodles to the broth. Do not use the seasoning packet that comes with the noodles.

Cook, uncovered, until the noodles are tender, 5–7 minutes, or according to package instructions.

Preparing the Bok Choy

Steam the bok choy in the Convection Steam Oven for 5 minutes.

Recommended Toppings

For chicken ramen, hard-cooked eggs, green onions, and sesame seeds are recommended toppings.

Additional Topping Ideas

Nori or dried seaweed adds a nice crunch.

Kamaboko (steamed fish cake) adds a fun texture and a slight fishy flavor.

Fried scallions, fried garlic, corn, and bean sprouts are vegetarian toppings that add flavor and texture.

Make It Spicy

Make chicken ramen spicy by adding sriracha. Start with a small amount and adjust to taste.

If you want this tightened even more for print or styled to match your ingredient list, I can do that next.