Bomber Ramen
Recipe author: Michaela Hammer
A hearty, flavor-packed take on a comfort classic, this bomber ramen is all about bold ingredients and quick satisfaction. Built with rich broth, noodles, and a mix of savory add-ins, it’s an easy, customizable meal that comes together fast and delivers big on flavor. Perfect for a cozy night in or a no-fuss dinner that still feels like a treat.
Ingredients:
For the Soup:
- 1 Tbsp vegetable oil
- 1 head garlic, cloves peeled and minced
- 1 large shallot, peeled and diced
- 2 Tbsp minced fresh ginger
- 1 quart broth (chicken, vegetable, or pork)
- 1/2 lb shiitake mushrooms, cleaned and whole
- 1 lb eggplant, chopped into 1" chunks
- 1 sheet kombu seaweed
- 1 packet of tempeh (or 1/2 lb pork belly), cut into 1/2" cubes
- 2 Tbsp soy sauce
- 2 portions ramen noodles
For the Garlic Chili Oil:
- 2 Tbsp vegetable oil
- 4 cloves minced garlic
- 1 Tbsp red chili flakes
Directions:
For the Soup:
1. Sauté Aromatics: In a large pot over medium-high heat, sauté the garlic, ginger, and shallots in vegetable oil until tender and fragrant, about 5 minutes.
2. Cook Broth: Add the broth, mushrooms, and kombu to the pot. Cook until the mushrooms are tender. Remove the kombu and discard. Take out the mushrooms and set them aside. Blend the broth and return it to the stove on medium heat.
3. Cook Vegetables and Tempeh: In a separate pan, fry the cubed eggplant in 2 Tbsp vegetable oil until crispy and tender. Remove from heat and sprinkle with a bit of salt. In the same pan, fry the cubed tempeh (or pork belly), adding the soy sauce as you cook to flavor it.
4. Prepare Noodles: Cook the ramen noodles according to package instructions.
For the Garlic Chili Oil:
Make Chili Oil: Fry the minced garlic and chili flakes in 2 Tbsp oil on medium-high heat until the garlic is crispy, about 10 minutes.
To Finish:
1. Assemble Ramen: Serve the cooked ramen noodles in bowls with the broth, mushrooms, eggplant, and tempeh (or pork belly). Drizzle generously with the garlic chili oil.
