Ramen Noodle Bowls

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Ramen Noodle Bowls
Total: 10 minutes

Ingredients

  • 3 tablespoons Base, Vegetable, Low Sodium
  • 1 tablespoon GINGER ROOT, RAW
  • 2 tablespoons Sauce, Soy, Gluten Free
  • 1 tablespoon Onions, Dried, Minced
  • 1 tablespoon Oil, Sesame Seed, Toasted Pure
  • 1 tablespoon GARLIC POWDER
  • 2 tablespoons Vinegar, Rice Wine
  • 1 tablespoon SALT, KOSHER
  • 1/2 tablespoon PEPPER BLACK, GROUND
  • 3 qt WATER, MUNICIPAL

Instructions

  • Sanitation Instructions: Food prep areas, equipment, and utensils to be
  • used in the recipe will be washed and sanitized prior to beginning the
  • preparation and cooking.
  • Getting Ready: Assemble all ingredients, utensils, etc. to be used in
  • recipe within easy reach of prep area so that food safety can be managed
  • more effectively as well as better control of contamination and cross
  • contamination.
  • Personal Hygiene: Wash hands thoroughly before handling food, after
  • handling contaminated food or objects, and before switching to another
  • step where there is an opportunity for contamination. This applies as well
  • to before and after glove use.
  • Beginning Temperatures: Take and record on a temperature log all
  • beginning temperatures of refrigerated foods before beginning the recipe.

  • Mix all ingredients.
  • Add hot water and stir until all solids are dissolved.
  • Strain before using.
  • May be made in advance.
  • If it gets too cold, heat the broth. Cover and place in a 350° hot oven for 7-10 minutes until it reaches 165°.

Notes

CCP: Heat to 165° F or higher for at least 15 seconds

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