Forage Ramen with Portuguese Sausage

By Jess Rohr (Forage Hawaiʻi)

yield 4 servings

Ingredients

4 eggs

4 baby bok choy, halved

1 carrot, sliced thin

1 bag bean sprouts

4 portions ramen noodles, Sun Noodles brand

1 Tbsp canola oil

1 link (10 oz) Forage Portuguese sausage, sliced

4 cups Forage ramen broth

2 slices ginger, smashed

2 ea green onion, sliced thin

*Optional:

4 tsp sesame oil

As needed toasted nori, sliced thin

Directions

Cook the eggs: Fill a large saucepan with a few inches of water and bring to a boil. Reduce the heat to medium-low, gently lower the eggs into the water one at a time and simmer for 6 minutes. Remove the eggs with a slotted spoon and transfer to an ice water bath. Peel the cooled eggs, cut them in half lengthwise and set aside.

Cook the vegetables: In a large pot, boil the bok choy for 3-5 minutes, until tender. Strain and set aside. Return water to a boil and add the carrot and sprouts. Cook for 2 minutes, strain and set aside.

Cook the noodles: In a large pot, cook noodles according to instructions on the package. Drain and divide amongst four serving bowls.

Cook the Portuguese sausage: In a medium saucepan, heat the oil over medium-high heat and cook the sausage until browned. In the same pot add the ramen broth and ginger and bring to a boil.

Assemble the bowl: Top the noodles with bok choy, sprouts and carrots. Pour one cup of broth per bowl over the noodles. Divide the Portuguese sausage evenly on top of each serving. Garnish each bowl with 2 egg halves, green onion, and sesame oil and nori as desired.

Watch Jess’s cooking demo here

Recipe edited by Sarah Burchard