Ramen Soup
Ramen soup is one of those meals that makes you feel good from the inside out. Whether you’ve had it after a long day or tried it at your favorite spot, it’s always comforting. The warm broth, soft noodles, and tasty toppings come together to create something special.
Equipment
- Medium Pot
- Separate Pot
- Large Bowls
Ingredients
- 4 cups Chicken Broth
- 1 tbsp Soy Sauce
- 1 tbsp White or Red Miso Paste
- 1 tsp Toasted Sesame Oil
- 1 Garlic Clove finely minced
- 1 tsp Freshly Grated Ginger
- 2 packs Ramen Noodles discard seasoning packets
- 2 Soft-Boiled Eggs halved
- 1 cup Sliced Mushrooms shiitake, cremini, or button
- 1/2 cup Shredded Carrots
- 1/2 cup Chopped Scallions
- 1/2 cup Sweet Corn Kernels
- 1 sheet Nori (Seaweed) cut into strips
- 1 tsp Chili Oil optional
Instructions
- In a medium pot, combine your broth, soy sauce, miso paste, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat and let it cook for 10–15 minutes.
- In a separate pot, bring water to a boil. Cook the ramen noodles according to the package instructions, usually around 3–4 minutes. Drain and rinse slightly to prevent sticking.
- Divide the cooked noodles evenly between two large bowls. Pour the steaming hot broth over them, ensuring the noodles are fully submerged.
- Gently arrange your toppings over the noodles. Lay your halved eggs, mushrooms, scallions, and any extras across the top for a restaurant-style presentation.
- Serve immediately and enjoy!
Notes
Feel free to swap any of the toppings in the ingredient list with whatever you have lying around. It will probably taste just as amazing!