Ramen Noodles
This ramen noodle recipe promises warmth and comfort, with rich flavors and vibrant toppings, transforming simple ingredients into a delightful culinary experience.
Ingredients
Main Ingredients
- 2 blocks ramen noodles
- 2 cups chicken or veggie stock preferably low-sodium
- 2 tablespoons soy sauce adjust to taste
- 1 tablespoon toasted sesame oil
- 2 cloves minced garlic
- 1 inch fresh ginger finely grated or sliced thin
- 2 eggs soft-boiled
- 1 cup washed baby spinach or bok choy
- 0.5 cup sliced mushrooms
- 0.25 cup corn kernels fresh, canned, or frozen
- 2 sliced green onions for garnish
- 1 teaspoon sesame seeds optional for garnish
- chili oil to taste
- cooked chicken, tofu, or pork optional protein addition
Instructions
Preparation
- Bring a small saucepan of water to a rolling boil and gently add the eggs. Cook for 6-7 minutes, then transfer to an ice bath to cool before peeling.
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 30 seconds.
- Pour in the chicken or vegetable stock and soy sauce, bringing it to a gentle simmer.
- Add the ramen noodles to the simmering broth and cook for 2-3 minutes until soft.
- Add the sliced mushrooms and let simmer for an additional 2 minutes.
- In the last minute of cooking, add the baby spinach or bok choy until wilted.
- If using, add the protein at this point to warm through.
- Divide the noodles and broth into bowls, halving the soft-boiled eggs and placing them on top.
- Garnish with sliced green onions, sesame seeds, and a drizzle of chili oil.
Notes
Use fresh ingredients for the best flavor. Adjust seasonings to personal taste and feel free to add more vegetables or protein as preferred.