Quick Homemade Ramen
- 1 TB sesame oil
- 3 tsp grated ginger
- 4 tsp grated garlic
- 4 cups chicken or vegetable broth
- 4 cups water
- 3 ounces thinly sliced shiitake
mushrooms
- 4 packages plain ramen noodles
- ½ cup chopped green onions or chives
- 2 cups chopped kale
- 1 cup shredded carrots
- Sriracha to taste
- 4 Soft-Boiled eggs (optional)*
Heat the sesame oil in a large skillet
over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or
until soft and fragrant.
Add the broth and the water. Bring to a
simmer; add the mushroom and simmer 5 minutes and the broth is flavorful.
Add the ramen noodles to the hot
liquid and simmer for 5 more minutes or until the noodles have softened. Add
the green onions and stir to combine.
Remove from heat; stir in the kale and
carrots. Divide among 4 bowls. Season with Sriracha and 2 halves of a soft-boiled
egg. Serves 4.
*To soft-boil an egg: Add 1 inch of water to a sauce
pot, cover, and bring to a boil over high heat. Once boiling, add an egg (or as many you'd
like as long as they are in a single layer in the bottom of the pot), straight
from the refrigerator into the pot. Replace the lid and let it continue to boil
for exactly six minutes. After six minutes, remove the
egg(s) from the pot and place them in an ice water bath until they are cool
enough to handle.
Printer Friendly Version
