A slightly Americanized version of Ramen Bowls, this one-dish dinner comes together super quick and easy for those busy weeknights. This recipe serves 4 and takes about 20 minutes to make.
Ingredients
- 2 teaspoons toasted sesame oil
- 5 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon crushed red pepper, (double this if you like a little kick)
- 4 carrots, shredded or finely diced
- 8 ounces shiitake mushrooms, caps thinly sliced
- 6 to 7 cups chicken broth, can sub vegetable broth, amount depends on how soupy you like it
- 1/2 cup soy sauce
- 1 teaspoon fish sauce
- 10 ounces dried whole-grain ramen noodles, 4 "cakes" of noodles, about 2.5 oz each
- 2 green onion, thinly sliced (white and green parts), for garnish
- 1 handful kale, thinly sliced, for garnish
- 2 soft-boiled eggs, sliced in half, for garnish (see instructions below)
Instructions
Heat the sesame oil in a large pot over medium heat. Stir in the garlic, ginger, red pepper, carrots, and mushrooms until fragrant and the veggies begin to soften, 3 to 5 minutes.
Pour in the broth, soy sauce, and fish sauce and bring to a boil. Add the ramen noodles and stir until completely broken up. Boil for 3 minutes and then turn off the heat.
Divide soup among four bowls and garnish each one with green onion, sliced kale, and soft-boiled eggs (see below).
For Soft-Boiled Eggs
Place 2 eggs in the bottom of a small pot and cover with a few inches of cold water. Bring to a boil then immediately cover with a lid and remove from heat.
Let sit for 6 to 7 minutes (depending on how runny/firm you like them!). Drain most of the water, add ice to cool the eggs, then peel and slice in half.
