Rich ramen broth life southbendtribune.com gas bloating nausea

#

Grilled Chicken Ramen BowlsPrep: 30 minutesCook: 10 minutesMakes: 2 servingsI like to add a couple of spoonfuls of miso to give the broth body and flavor. Shiro miso is light and sweet — perfect for a weekday bowl of ramen. Shichimi togarashi is a Japanese chili pepper spice blend. Use a combination of salt, pepper and crushed red pepper flakes if it is unavailable.4 cups slow-cooker roasted bone broth or shortcut broth, see recipes2 tablespoons shiro miso, optional1 to 2 tablespoons soy sauce to taste1 to 3 tablespoons chili paste or Korean gochujang, optional1/2 cup thinly sliced fresh shiitake mushroom caps (no stems)3 medium egg noodle nests, about 5 ounces total2 grilled shichimi chicken thighs, see recipe, thinly sliced1 soy wasabi hard-cooked egg, see recipe, halved2 radishes, very thinly sliced1/4 cup sliced bamboo shoots2 green onions, charred in a skillet or choppedSmall handful fresh bean sproutsChopped fresh cilantroShichimi togarashi1. Heat broth in small saucepan until hot. Season to taste with miso, soy sauce and chili paste. The broth should be highly seasoned. Add mushrooms and simmer over low heat.2. Have all the remaining ingredients ready and near the cooking surface. Fill 2 deep soup bowls with very hot water to heat the bowls.3. Meanwhile, for noodles, heat a large pot of salted water to a boil. Drop noodles into the water; cook, stirring, until al dente (tender but still a bit firm in the center), about 3 minutes. Use tongs or a slotted wire basket to remove noodles to a plate. Save the cooking water for later.4. When ready to serve, bring the noodle cooking water to a boil again and dunk the noodles back in to reheat, about 20 seconds. Dump the hot water out of the soup bowls. Divide the hot noodles between the heated bowls. Top each with half of the sliced chicken, egg, radish, bamboo shoots, green onions and bean sprouts. Gently ladle hot broth over all. Sprinkle with cilantro. Serve right away. Pass the pepper blend at the table.Nutrition information per serving: 768 calories, 26 g fat, 8 g saturated fat, 360 mg cholesterol, 74 g carbohydrates, 13 g sugar, 55 g protein, 1,409 mg sodium, 11 g fiberSoy-wasabi eggs: Mix 3 tablespoons soy sauce and 1 teaspoon wasabi paste in a small dish. Add 2 peeled hard-cooked eggs. Let soak, turning eggs often, 10 to 20 minutes until eggs are golden in color. Remove from soy bath.Grilled Shichimi Chicken ThighsPrep: 5 minutesCook: 12 minutesMakes: 4 servings4 to 6 medium boneless chicken thighsJapanese shichimi togarashiSesame seedsFinely sliced green onions1. Heat a gas grill or prepare a charcoal grill to medium heat. (Or heat a broiler to medium high.)2. Meanwhile, generously sprinkle chicken thighs on all sides with shichimi.3. Grill chicken directly over the heat source (or on a pan set 8 inches from the broiler), turning once, until almost firm when pressed with your finger or a spatula, usually 10 to12 minutes. Remove from grill. Sprinkle generously with sesame seeds and green onions.Nutrition information per serving: 314 calories, 20 g fat, 6 g saturated fat, 180 mg cholesterol, 0 g carbohydrates, 0 g sugar, 31 g protein, 138 mg sodium, 0 g fiber

Grilled Chicken Ramen BowlsPrep: 30 minutesCook: 10 minutesMakes: 2 servingsI like to add a couple of spoonfuls of miso to give the broth body and flavor. Shiro miso is light and sweet — perfect for a weekday bowl of ramen. Shichimi togarashi is a Japanese chili pepper spice blend. Use a combination of salt, pepper and crushed red pepper flakes if it is unavailable.4 cups slow-cooker roasted bone broth or shortcut broth, see recipes2 tablespoons shiro miso, optional1 to 2 tablespoons soy sauce to taste1 to 3 tablespoons chili paste or Korean gochujang, optional1/2 cup thinly sliced fresh shiitake mushroom caps (no stems)3 medium egg noodle nests, about 5 ounces total2 grilled shichimi chicken thighs, see recipe, thinly sliced1 soy wasabi hard-cooked egg, see recipe, halved2 radishes, very thinly sliced1/4 cup sliced bamboo shoots2 green onions, charred in a skillet or choppedSmall handful fresh bean sproutsChopped fresh cilantroShichimi togarashi1. Heat broth in small saucepan until hot. Season to taste with miso, soy sauce and chili paste. The broth should be highly seasoned. Add mushrooms and simmer over low heat.2. Have all the remaining ingredients ready and near the cooking surface. Fill 2 deep soup bowls with very hot water to heat the bowls.3. Meanwhile, for noodles, heat a large pot of salted water to a boil. Drop noodles into the water; cook, stirring, until al dente (tender but still a bit firm in the center), about 3 minutes. Use tongs or a slotted wire basket to remove noodles to a plate. Save the cooking water for later.4. When ready to serve, bring the noodle cooking water to a boil again and dunk the noodles back in to reheat, about 20 seconds. Dump the hot water out of the soup bowls. Divide the hot noodles between the heated bowls. Top each with half of the sliced chicken, egg, radish, bamboo shoots, green onions and bean sprouts. Gently ladle hot broth over all. Sprinkle with cilantro. Serve right away. Pass the pepper blend at the table.Nutrition information per serving: 768 calories, 26 g fat, 8 g saturated fat, 360 mg cholesterol, 74 g carbohydrates, 13 g sugar, 55 g protein, 1,409 mg sodium, 11 g fiberSoy-wasabi eggs: Mix 3 tablespoons soy sauce and 1 teaspoon wasabi paste in a small dish. Add 2 peeled hard-cooked eggs. Let soak, turning eggs often, 10 to 20 minutes until eggs are golden in color. Remove from soy bath.Grilled Shichimi Chicken ThighsPrep: 5 minutesCook: 12 minutesMakes: 4 servings4 to 6 medium boneless chicken thighsJapanese shichimi togarashiSesame seedsFinely sliced green onions1. Heat a gas grill or prepare a charcoal grill to medium heat. (Or heat a broiler to medium high.)2. Meanwhile, generously sprinkle chicken thighs on all sides with shichimi.3. Grill chicken directly over the heat source (or on a pan set 8 inches from the broiler), turning once, until almost firm when pressed with your finger or a spatula, usually 10 to12 minutes. Remove from grill. Sprinkle generously with sesame seeds and green onions.Nutrition information per serving: 314 calories, 20 g fat, 6 g saturated fat, 180 mg cholesterol, 0 g carbohydrates, 0 g sugar, 31 g protein, 138 mg sodium, 0 g fiber