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Ramen Noodle Soup

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  • Serves 2
  • Cooks in 30 mins (10m prep + 20m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

rin

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, bring the chicken broth to a simmer.
  2. 2.Add the cooked ramen noodles to the pot and heat for 2-3 minutes.
  3. 3.Divide the noodles and broth into bowls.
  4. 4.Top each bowl with shredded chicken, soft-boiled eggs, green onions, and nori strips.
  5. 5.Drizzle with soy sauce and sesame oil for extra flavor, if desired.
  6. 6.Add a touch of chili oil if you like it spicy.
  7. 7.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightFeel free to add other toppings like sliced mushrooms, corn kernels, or bean sprouts.
  • chevron_rightFor a vegetarian version, use vegetable broth and substitute tofu for the chicken.
  • chevron_rightTo make the soft-boiled eggs, bring a pot of water to a boil, gently add the eggs, and cook for 6-7 minutes. Then, transfer them to an ice bath to cool before peeling.
  • chevron_rightIf you want to make your own chicken broth, simmer chicken bones, onions, carrots, and celery in water for a few hours. Strain and use the flavorful broth in this recipe.