Keep in mind that one bunch of large collard greens is 8 to 10 large leaves, or 1 1/2 to 2 pounds. One bunch of baby collard greens is 12 to 16 leaves, about 1 1/4 pounds.

How To Make Homemade Ramen Bowls. ... In a large pot, bring water to a boil. Gently add the eggs and boil for 6-7 minutes for a soft-boiled consistency or 9-10 minutes for hard-boiled.

2 cup low sodium beef broth 1 cup water 2 tablespoons soy sauce 2 (3 oz.) packages ramen noodles (any flavor) 2 garlic cloves, grated 1 teaspoon fresh ginger, grated 1 cup frozen vegetables 1 ...

Plating Method: Serve in large ramen bowl piping hot. Finish with cilantro,tortilla chips, and a sprinkle of togarashi. Add a quarter of a slice of lime to place on the bowl for garnish.

San Francisco-born Marufuku Ramen has brought its popular bowls to the Pruneyard shopping center in Campbell.

For spicy ramen bowls, dissolve a tablespoon or two of Korean gochujang chili paste in the hot broth. It’ll make you perspire on a warm day — trust me, it’s worth it.

In a large soup pot combine the stock, radishes, ginger, seaweed, and chili flakes. Bring to a boil, cover, then reduce the heat to low and simmer for about 20 minutes. Taste the stock, adding ...

Ramen lovers have flocked to Santouka for a comforting bowl of soy sauce, salt, or miso ramen in sizes small, medium and large before you could even pronounce the word tsukemen.

The restaurant gives customers fun plastic ladles to dig into the large ramen servings. The menu is down to earth as well. Just a front and a back, the restaurant advertises only six ramens ranging ...