Chef Meagan Entree Ramen Bowls

Crispy Ramen Bowl Options

Vegetable Ramen:
Ramen Noodles- Wheat Flour, Water, Corn Starch, Egg White Powder, Salt, Sodium Carbonate, Wheat Gluten, Potassium Carbonate. COMMON ALLERGENS PRESENT: EGG, WHEAT. Vegetables for Ramen-Bok Choy, Local Mushrooms, Snap Peas/Snow Peas, Pickled Wasabi Radish (Rice Vinegar (rice vinegar, sugar, salt), sugar, kosher salt, clove, red pepper flakes, bay leaves, black peppercorn), scallions, cilantro, basil, Baby Corn, Bean Sprouts, soft boiled egg (needs peeled). Broth: Vegetable Stock (water, celery, onions, bok choy, zucchini, cauliflower, shiitake mushrooms, garlic, bay leaves, rosemary, oregano, thyme, sage, parsley, black peppercorns, kosher salt), Ginger, White Pepper, Sesame Oil, Sugar, Salt, Mirin (Glucose Syrup, Water, Alcohol, Rice, Corn Syrup, Salt).

OR

Crispy Chicken Ramen:
Sweet Grass Chicken Breast, Local Einkorn Flour (organic einkorn flour, contains wheat), Eggs, Panko Bread Crumbs (Contains Wheat), Corn Starch, Garlic, Onion, Ginger, Szechuan Peppercorns, Soy Sauce, Kosher Salt, White Pepper, Canola Oil. Ramen Noodles- Wheat Flour, Water, Corn Starch, Egg White Powder, Salt, Sodium Carbonate, Wheat Gluten, Potassium Carbonate. COMMON ALLERGENS PRESENT: EGG, WHEAT. Vegetables for Ramen-Bok Choy, Local Mushrooms, Snap Peas/Snow Peas, Pickled Wasabi Radish (Rice Vinegar (rice vinegar, sugar, salt), sugar, kosher salt, clove, red pepper flakes, bay leaves, black peppercorn), scallions, cilantro, basil, Baby Corn, Bean Sprouts, soft boiled egg (needs peeled). Broth: Vegetable Stock (water, celery, onions, bok choy, zucchini, cauliflower, shiitake mushrooms, garlic, bay leaves, rosemary, oregano, thyme, sage, parsley, black peppercorns, kosher salt), Ginger, White Pepper, Sesame Oil, Sugar, Salt, Mirin (Glucose Syrup, Water, Alcohol, Rice, Corn Syrup, Salt). 

OR

Crispy Tofu Ramen:
Crispy Tofu- Cleveland Tofu (water, soybeans, calcium sulfate, glucono delta lactone), Rice Flour, Corn Starch, Onion Powder, Garlic Powder, Kosher Salt, Szechuan Peppercorns, Ground Ginger, Soy Sauce, Canola Oil. Ramen Noodles- Wheat Flour, Water, Corn Starch, Egg White Powder, Salt, Sodium Carbonate, Wheat Gluten, Potassium Carbonate. COMMON ALLERGENS PRESENT: EGG, WHEAT. Vegetables for Ramen-Bok Choy, Local Mushrooms, Snap Peas/Snow Peas, Pickled Wasabi Radish (Rice Vinegar (rice vinegar, sugar, salt), sugar, kosher salt, clove, red pepper flakes, bay leaves, black peppercorn), scallions, cilantro, basil, Baby Corn, Bean Sprouts, soft boiled egg (needs peeled). Broth: Vegetable Stock (water, celery, onions, bok choy, zucchini, cauliflower, shiitake mushrooms, garlic, bay leaves, rosemary, oregano, thyme, sage, parsley, black peppercorns, kosher salt), Ginger, White Pepper, Sesame Oil, Sugar, Salt, Mirin (Glucose Syrup, Water, Alcohol, Rice, Corn Syrup, Salt).

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Heating instructions:
In a large pot fill ¾ of the way up with water, and 2 tbsp. of salt. Bring to a boil, while you are waiting for the water to boil, separate the noodles and set aside (to ensure they do not stick together while cooking). While this is happening heat the broth in a saucepan until it comes to a boil. When the water is boiling add the separated noodles in. Make sure to stir the noodles immediately. Boil the noodles for about 3-5 minutes (the noodles will float on the top), pull a noodle out to check if it is done. Drain the noodles. Separate the noodles into two bowls, add the vegetables on top, and pour the hot broth over all the noodles/vegetables.

DAIRY-FREE

ORDERS CLOSE AT MIDNIGHT ON SATURDAY - No Adjustments Afterwards!