Ramen Bar

IngredientsPork, Poultry, Vegetables
Menu PartEntree
Cuisine TypeAsian

Source: University of Illinois at Urbana-Champaign (Champaign, Ill.)

Making a ramen bar lets consumers choose their own proteins and toppings.


2 gal. prepared soy flavor ramen broth
8 oz. sliced and seared mushrooms
8 oz. bean sprouts
8 oz. thinly sliced jalapeno
8 oz. pickled daikon
2 oz. nori pieces
8 oz. thinly sliced green onion
8 oz. shredded pulled pork
8 oz. cubed grilled chicken breast
8 oz. cubed firm tofu
16 peeled and halved soft boiled eggs
1 cup black sesame seeds
1 cup toasted sesame seeds
16 oz. cooked ramen noodles


  1. Prep all vegetables.
  2. Cube tofu.
  3. Cook, peel and halve eggs, hold hot.
  4. Cut nori into strips or squares.
  5. Grill chicken breast and hold hot.
  6. Prepare pulled pork and hold hot.
  7. Prepare ramen broth and hold hot.
  8. Toast sesame seeds.
  9. Place all components in separate cold or hot holding vessels
  10. On service line, place noodles, then broth, followed by proteins and vegetables, then nori and sesame seeds.
  11. Prepare ramen bowl per the customer’s request with the toppings of their choice.

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