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Writer and expert /
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.
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).
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.
Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.
By Molly Walsh