Description
A steaming bowl of easy ramen noodle soup that transforms a simple evening into a cozy night with comforting broth and delightful toppings.
Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 2 packs ramen noodles (no seasoning)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon rice vinegar
- 1 tablespoon chili paste (optional)
- 2 boiled eggs
- ½ cup sliced mushrooms
- 1 cup baby spinach
- ½ cup corn kernels
- 1 green onion (scallion), sliced
- ½ cup cooked chicken breast or tofu
- Sesame seeds (optional)
- Seaweed sheets (optional)
- Chili flakes
- Fresh coriander or cilantro
- Lime wedges
Instructions
- Make the Broth: In a large pot, combine the low-sodium broth and water. Bring the mixture to a simmer over medium heat. Add the sesame oil, minced garlic, grated ginger, soy sauce, miso paste, and rice vinegar. Stir until everything blends beautifully.
- Cook the Ramen Noodles: Once the broth reaches a simmer, gently add the ramen noodles. Follow the package instructions and cook until they become tender, about 3-5 minutes.
- Assemble the Ramen Bowl: In serving bowls, layer the cooked noodles. Pour the broth over the noodles, ensuring each bowl receives a generous amount of the savory mix.
- Final Touches: Top each bowl with soft-boiled eggs, sliced mushrooms, baby spinach, corn kernels, and cooked chicken or tofu. Sprinkle green onions, sesame seeds, and fresh herbs for an added crunch. If desired, add chili flakes for a zesty kick, and offer lime wedges for a fresh squeeze of flavor.
Notes
Experiment with different vegetables or proteins to personalize your soup. For a low-carb version, swap ramen noodles with zucchini or shirataki noodles.
