Description
This Homemade Ramen features a savory broth made from chicken stock and miso paste, combined with fresh vegetables and tender noodles. Perfect for a quick dinner, it offers a delightful taste and comforting warmth that every food lover will enjoy.
Ingredients
Scale
- 4 cups chicken stock
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 clove garlic, minced
- 1-inch piece ginger, sliced
- 1 tablespoon sesame oil
- 200g ramen noodles
- 2 green onions, chopped
- 1 soft-boiled egg, halved
- 1 cup spinach leaves
- 100g sliced mushrooms
Instructions
- In a large pot, combine chicken stock, water, soy sauce, miso paste, garlic, ginger, and sesame oil. Bring to a boil, then reduce heat and simmer for 30 minutes.
- In a separate pot, boil water and cook the ramen noodles according to package instructions. Drain and set aside.
- In bowls, place cooked noodles and ladle the hot broth over them. Top with green onions, soft-boiled egg, spinach, and mushrooms.
Notes
Feel free to customize toppings such as grilled chicken or tofu.
Store leftover broth in the refrigerator for up to 3 days, but keep noodles separate to maintain their texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 135mg