Ramen Bowl | The Jewish Week | Food & Wine

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Ramen Bowl

Ramen Bowl

Snaps' Ramen Bowl

1 bowl

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2 table spoon duck shmaltz

6 scallions

2 teaspoon grated fresh ginger

2 tablespoon Worcestershire sauce

6 tablespoon soy sauce

Long brick of brisket

1 chicken leg

1 beef knee bone

1 package ramen noodles (without spic packet)

1 carrot julienned

Pc of daikon julienned

Thinly sliced red radish

Wedge of lime

Roasted sliced jalapeno and red chili peppers


Soft boiled egg

1 cup water

2 tablespoon sugar

  1. Heat the duck shmaltz in a stockpot.
  2. Add the brisket and let it brown on all sides for approximate 10 minutes. Then add water, Worcestershire sauce, soy sauce, scallions, fresh ginger, sugar, and let it simmer for 3-4 hours.
  3. At the same time, in a separate pot, add your chicken and knee bone with 4 cups water and let it simmer on low flame for around 2 hours.
  4. Remove brisket and slice nice ½ inch thick slices to use for your bowl, add the chicken/beef stock to the rest of the stock pot.
  5. Cook the ramen noodles as per instructions on the package.
  6. Start building your bowl.
  7. First the ramen, then broth of the brisket/and chicken beef stock you just prepared, then add your julienned vegetables, few chestnuts, radish, jalapeno, sliced scallions and soft-boiled egg.
  8. For the perfect soft-boiled egg, let it cook for exactly 6 minutes.

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