I always thought making my own recipe for ramen would be hard, but it was surprisingly straight forward. I watched a series about ramen and then a tried my hand at it. I think my first recipe came out well!
- 9 Eggs
- 12.8 oz (6 servings) Udon Noodles
- 4 cups canned carrots
- 1 tbsp ground cinnamon
- 1 tbsp thyme
- 6 cups water
- 4 shakes of Worcestershire sauce
- 4 shakes soy sauce
- 12 shakes fish sauce
- 6 packets no sodium herbox beef bullion
Cook noodles per package directions and set aside.
In large wok: mix cinnamon, thyme, water, Worcestershire sauce, soy, fish sauce and beef bullion together. Bring to a boil. Whisk 3 eggs (breaking yolk and and mix to even yellow). Pour eggs into wok and whisk briskly until eggs cooked through. Reduce heat to medium.
Heat carrots through. I microwaved them.
line up 6 bowls (2 cups per bowl). Divide noodles and carrots into the bowls.
Poach 2 eggs at a time (keep water hot between sets). Place 2 eggs into 1 bowl and pour 1 cup broth into bowl. Repeat for all 6 bowls.
Serve ramen hot.