Description
A simple and fast version of homemade ramen using rich chicken broth, tender vegetables, and soft-boiled eggs for a comforting meal.
Ingredients
Scale
- 4 cups chicken broth
- 2 cups water
- 2 packs of instant ramen noodles (discard seasoning packets)
- 2 green onions, chopped
- 2 large eggs
- 1 cup sliced mushrooms
- 1 cup spinach
- Soy sauce to taste
- Sesame oil
- Nori sheets, for garnish
Instructions
- In a large pot, combine the chicken broth and water, and bring to a simmer. Cook the instant ramen noodles according to package instructions, then drain and set aside.
- Add the mushrooms to the simmering broth and cook for about 5 minutes. Then add the spinach and green onions, stirring until the spinach wilts.
- In a separate pot, bring water to a gentle boil, add the eggs, and cook for 6–7 minutes. Cool in cold water, then peel and slice lengthwise.
- Divide the cooked noodles into bowls, ladle the hot broth and vegetables over them. Add a splash of soy sauce and drizzle with sesame oil to taste. Top with a soft-boiled egg half and garnish with nori sheets.
Notes
Store leftovers separately; refrigerate broth and noodles in airtight containers. Use cooked broth within 3 days, and noodles within 24 hours for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 3g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 180mg