Ramen Bento

Prep Time:

10 min

Number of Servings:

Recipe Source:

Bento: Over 50 Make-Ahead, Delicious Box Lunches , Yuko, Noriko, FRONTLIST | On Sale Date: September 1, 2020, ISBN: 9781631067303, Race Point Publishing

Ingredients

Miso Ramen

3 cups (710 ml) low-sodium chicken broth
1- to 1 ¹⁄₂-inch (2.5 to 4 cm) piece fresh ginger, peeled and thinly sliced
1 clove garlic, smashed
2 green onions (1 cut in half for the soup and 1 chopped for garnish), divided
2 tablespoons (32 g) miso
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) mirin
1 teaspoon sesame oil
2 bundles/packets (3 ounces, or 85 g) dried ramen noodles
2 hard-boiled eggs, halved
1 cup (50 g) bean sprouts, blanched
6 snow peas, blanched
2 to 4 slices ham

Directions

In a medium saucepan, add the chicken broth, ginger, garlic, and halved green onion, and bring to a boil. Simmer for 3 minutes and then discard the ginger, garlic, and green onion.
Add the miso, soy sauce, and mirin, and return to a boil. Add the sesame oil and remove from the heat. Immediately transfer the soup to insulated jars.
Boil the ramen noodles according to package directions, drain, and transfer to a bento box large enough to hold the noodles, toppings, and soup. Top with the hard-boiled eggs, bean sprouts, snow peas, ham, and chopped green onions.
When you are ready to eat, pour the soup over the noodles and toppings.

Plan Ahead

Prepare the Miso Ramen the day before through step 2 and refrigerate. Hard-boil the eggs and blanch the bean sprouts and snow peas the night before.
In the morning, boil the ramen noodles, reheat the broth, and prep any toppings.

Notes

Making homemade ramen noodle soup from scratch can be time-consuming, but this simple soup made with store-bought chicken broth is surprisingly tasty with a few key ingredients such as fresh ginger, garlic, and sesame oil. Use the low-sodium broth and then add enough miso and soy sauce for more flavor.

Contributor

Yuko and Noriko

Yuko and Noriko launched www.japanesecooking101.com in 2012 to show the world how to make fresh, simple, and tasty Japanese meals that can be prepared at home by everyone. Yuko and Noriko grew up in Japan watching their mothers and grandmothers prepare food at home. Norika is also a professionally trained pastry chef. They create recipes based on those memories, as well as their own years of experience cooking at home for their families. They both live in San Diego, California.

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