I was frustrated about the absence of great Ramen bowls in Lebanon, so I decided to take matters into my own hands and make this simple yet delicious dish!

This is a simplified recipe:

In a large pot, sauté 3 sliced cloves of garlic, 2 heads of roughly chopped green onions, and 2 inches of sliced ginger.



Sprinkle 2 teaspoons of red pepper powder or sliced red peppers, then sauté on low until light brown. When contents of large pot are light brown, pour in 3 liters of water and let it boil.

In another pot, blanch 6 stalks of asparagus, each one chopped into 3 parts. When the water in the first pot is boiling, add fine ramen noodles, 3 tablespoons of soy sauce, and beef stock for 3 liters of water, let simmer until noodles are cooked.

When noodles are cooked, pour the broth and noodles into personal bowls. Top with: thinly sliced green onions, thinly sliced fresh raw salmon, red pepper to taste, and a teaspoon of soy sauce into each bowl.




Bon appetit!

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