How To Make Ramen Noodle Soup
A hearty and comforting soup with tender ramen noodles in savory broth, topped with soft boiled eggs and vegetables.
Serves:
Ingredients
- 8 oz. ramen noodles
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 inch ginger, peeled and sliced
- 1 tbsp soy sauce
- 1 tbsp miso paste
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bok choy
- 4 soft boiled eggs, peeled and sliced in half
- 2 green onions, thinly sliced
- 1 tsp sesame oil
Instructions
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Cook ramen noodles according to package instructions, drain and set aside.
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In a large pot, bring chicken broth, garlic, ginger, soy sauce, and miso paste to a boil.
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Add mushrooms and carrots, reduce heat and simmer for 5 minutes until vegetables are tender.
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Add bok choy and continue simmering for 2 minutes.
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Divide cooked ramen noodles into four serving bowls.
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Ladle hot broth and vegetables over noodles.
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Top each bowl with one soft boiled egg and sliced green onions.
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Drizzle with sesame oil and serve hot.
Nutrition
- Calories : 315kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 186mg
- Sodium : 1759mg
- Total Carbohydrates : 37g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 18g
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