Ramen Bowl

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grate the ginger, chop the green onion, and run the garlic through a garlic press.

Step 2

Add sesame oil and saute the green onion, ginger, and garlic (aromatics) about 30 seconds to 1 minute on low- medium heat.

Step 3

Add bouillon cubes, water, soy sauce, rice vinegar, and sugar to the pot and turn up the heat to medium- high, stirring, until the pot comes to a boil. Then remove from heat and set aside.

Step 4

Fry eggs and bratwurst in a skillet to desired doneness. Salt and pepper egg as desired. I recommend a sunny side or easy egg as the yellow part adds flavor to the ramen. Set aside.

Step 5

Tear off and wash 2 leaves of red cabbage and then roll the leaves tightly up before chopping into thin slices. (chiffonade)

Step 6

Wash the carrot and then use a vegetable peel to remove the skin, a knife to remove the top and bottom 1/2 inch of the carrot, and then either a grater, a julienne vegetable peeler, or similar tool to shred the carrots.

Step 7

Cut off the bottom dirty part of the beech mushrooms and sprouts and then wash them. Some store bought mushrooms and sprouts have dirt clumps at the bottom while some are ready to use, so you may be able to skip that step depending on what you buy.

Step 8

Boil water in a pot. Place instant ramen noodles into a bowl and cover with the boiling water. Once the noodles have been cooked through, strain them with a colander.

Step 9

Finally, take 2 bowl for serving and place the cooked ramen, the soup liquid, and toppings in as desired and then enjoy!