Momofuku Ramen Broth

Momofuku Ramen Broth

recipe by

370
calories
21
ingredients
20
servings
3.635

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Ingredients

2 konbu 3X6 inch pieces of, dried kelp, find this at Asian markets
6 qts water use at least an 8-quart stock pot
2 cups shitake mushroom dried, rinsed well, clean them good, or you’ll end up with a scummy broth
4 lbs free-range chickens either a whole bird or legs
2 1/2 lbs pork neck bones
1 lb bacon smoky
1 bunch scallions
1 onions medium, cut in half
2 carrots large, peeled and roughly chopped
2 cups broth ramen
6 ozs ramen noodles fresh or dried, or udon noodles – whatever you’ve got handy!
3 slices pork belly recipe soon though there are lots of great ones floating around online too!
1/2 cup chicken shredded, traditional ramen is served with shredded pork shoulder, but I had lots of freshly cooked chicken meat, soooooo
2 nori 3-by-3-inch sheets, dried seaweed
1/4 cup scallions thinly sliced, greens and whites
2 slices fishcake store-bought
5 pieces bamboo shoots
1/4 cup vegetables seasonal, I had Nappa cabbage in my fridge

Nutrition Facts

370
calories
27
g fat
1
g sugar
Amount Per Serving (recipe is 20 servings)
Calories 370
Calories From Fat 240
% Daily Value*
Total Fat 27g
42%
Saturated Fat 9g
45%
Trans Fat g
Cholesterol 85mg
28%
Sodium 700mg
29%
Potassium 420mg
12%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
4%
Sugars 1g
Protein 22g
44%
Vitamin A
25%
Vitamin C
4%
Calcium
4%
Iron
8%

Weight Watchers Points

PointsPlus: 10
SmartPoints: 12

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