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.
This brilliant recipe is from 100 Days of Real Food, check out all of her lovely recipes here.