Broccolini Ramen Egg Bowl

Broccolini Ramen Egg Bowl

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 6 servings


  • 1 quart grapeseed oil, for frying
  • 2 shallots, thinly sliced
  • Tempura batter, as needed
  • 1 lb. soba noodles
  • 6 eggs
  • 2 tbsp. mirin
  • 2 tbsp. soy sauce + extra for garnish
  • 8 oz. broccolini, trimmed, blanched
  • 3 quarts ramen broth (recipe follows)
  • 1 tbsp. black sesame seeds, toasted
  • 1 tbsp. white sesame seeds, toasted
  • Salt, to taste


  1. Heat oil to 350° F, toss shallots in tempura batter and fry until crispy, season with salt.
  2. Cook and drain soba noodles. Keep warm.
  3. Boil eggs for 7 minutes, remove from water and peel.
  4. Mix mirin and soy in a bowl. Place peeled eggs in mixture to marinate.
  5. Place broccolini under broiler until hot, season with touch of soy sauce.
  6. Heat ramen broth and divide into six bowls. Add a touch of soy sauce and noodles to each. Add stalk of broccolini on top to the side of the bowl.
  7. In each bowl, slice egg in half and rest on top of noodles, add fried shallots, sprinkle with sesame seeds.

Ramen Broth

  • 5 lb. pork trotters or bones
  • 4 lb. chicken backs or wings
  • 1 lb. bacon
  • 2 cups dried mushrooms
  • 1 bunch scallions
  • 1 onion
  • 2 carrots
  • Soy sauce to taste


  1. Roast pork trotters and chicken backs at 350° F until lightly browned, add to stock pot.
  2. Roughly chop remainder of ingredients, add to stockpot and cover with water.
  3. Simmer for 12 hours, strain and reserve.


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