Comforting Ramen Noodles
A delightful dish combining tender ramen noodles with rich broth, colorful vegetables, and customizable protein, perfect for a cozy meal.
Ingredients
For the Noodles
- 4 servings Fresh ramen noodles or dried ramen noodles
For the Broth
- 4 cups Chicken or vegetable stock Choose based on your preferred flavor profile.
- 2 tablespoons Soy sauce Adjust according to taste.
- 1 tablespoon Sesame oil Enhances the dish's flavor.
- 2 cloves Garlic, minced
- 1 inch Fresh ginger, minced Adds warmth.
Vegetables & Garnishes
- 1 cup Sliced mushrooms Fresh or dried options are fine.
- 1 cup Baby spinach or bok choy Fresh or frozen.
- 1/2 cup Corn kernels Fresh or frozen.
- 1/2 cup Bean sprouts Provides a satisfying crunch.
- 2 stalks Green onions, sliced For a crisp finish.
- 4 pieces Soft-boiled eggs, halved Adds richness.
- 1 tablespoon Sesame seeds For garnish.
- 1-2 wedges Lime Enhances the flavor.
Optional Protein
- 1 cup Cooked chicken or pork Excellent protein addition.
- 1/2 cup Tofu cubes For a vegetarian option.
Spice Options
- 1-2 teaspoons Chili oil For optional spice kick.
- 1-2 sheets Nori For garnish.
Instructions
Preparation
- Begin boiling water in a large pot for the noodles.
- Once boiling, add in the fresh ramen noodles and cook until tender, about 2-3 minutes.
- Meanwhile, in a separate skillet, heat sesame oil over medium heat until shimmering.
- Sauté minced garlic and ginger in the hot sesame oil until fragrant, about 1 minute.
- Pour in the chicken or vegetable stock and stir in soy sauce.
- Allow the broth to come to a gentle simmer, letting the flavors develop for about 5 minutes.
Cooking
- Add cooked ramen noodles to the simmering broth along with sliced mushrooms and baby spinach or bok choy.
- Stir in corn kernels and bean sprouts, allowing them to warm through.
- For added protein, mix in cooked chicken or pork, or tofu cubes if vegetarian.
- Taste the broth and adjust seasoning as needed.
- Serve into bowls topped with green onions, sesame seeds, and lime wedges.
Notes
For leftovers, cool to room temperature, store in airtight containers in the refrigerator for up to three days, or freeze broth and noodles separately.