Forage bone broth is an extremely nutritious stock that can be used in soups, gravies, and sauces. Their broth contains 5 pounds of bones per gallon and is slow-cooked for 48 hours using only the best ingredients from local farms. Ingredients: Mountain View Pork, onion, kombu, shitake mushroom, celery, ginger, garlic, organic gluten-free tamari, green onions, apple cider vinegar, bay leaf, and peppercornsMade in Hawaiʻi with local and imported ingredients Storage TipsStore frozen, use within one week of thawing. RecipesForage Ramen with Soba NoodlesServings: 4 Prep Time: 5 minutes Cook Time: 15 minutesIngredients:14oz Forage ramen broth1 serving soba noodles1 baby bok choy 1 carrot, julienned 1 bunch bean sprouts1 eggs1 teaspoon sesame oil1 small sheet nori cut into thin strips Green Onions for garnish Directions:1. Cook the eggs. Fill a large saucepan with a few inches of water and place over high heat until it comes to a rolling boil. Reduce the heat so that the water is at a rapid simmer. Gently lower the eggs into the water 1 at a time, then simmer for 6 minutes. Remove the eggs with a slotted spoon to an ice water bath. Peel the cooled eggs, cut in half lengthwise, and set aside.2. Cook the vegetables. Return the egg cooking water to a boil, add the bok choy and cook for 3-5 minutes. Strain and set aside. Return water to boil and add the carrot and sprouts. Cook for 2 minutes. Strain and set aside. 3. Cook the noodles. Return cooking water to a boil, add the noodles, and cook according to package directions, 3 to 5 minutes. Drain the noodles and run under cool water to stop the cooking.5. Assemble the bowl. Place each serving of noodles in a bowl. Cut bok choy in half lengthways and place on top of noodles. Add sprouts and carrots to bowl. Pour one cup of broth over the noodles. Cut egg in half and add to bowl. Pour one teaspoon of sesame oil on each bowl and a few thin strips of nori.
Related
Related
Related
Related