Name: Ramen Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups chicken or vegetable broth; 2 packs of instant ramen noodles (flavor packets discarded); 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon minced fresh ginger; 2 cloves garlic, minced; 1 carrot, julienned; 1/2 cup shiitake mushrooms, sliced; 2 cups baby spinach; 2 green onions, thinly sliced; Soft-boiled eggs, for serving (optional); Sriracha sauce, for serving (optional)

Instructions

In a large pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
Add the minced ginger, garlic, and soy sauce to the broth. Stir well to combine, then reduce the heat to low and let it simmer for about 5 minutes to infuse the flavors.
Add the julienned carrots and sliced shiitake mushrooms to the broth. Let them cook for 3-4 minutes until they begin to soften.
Gently separate the instant ramen noodles and add them to the pot. Discard the flavor packets that come with the noodles. Cook the noodles according to the package instructions, usually about 3 minutes.
Once the noodles are cooked, stir in the sesame oil and baby spinach. Allow the spinach to wilt slightly in the hot broth, about 1-2 minutes.
Taste the soup and adjust the seasoning if needed. You can add more soy sauce for saltiness or a dash of sesame oil for extra flavor.
Ladle the Ramen Noodle Soup into bowls and top each serving with sliced green onions. For added richness, consider adding a soft-boiled egg on top and a drizzle of Sriracha sauce for heat.
Serve the Ramen Noodle Soup hot and enjoy the comforting flavors and textures in each spoonful. Don't forget to slurp the noodles – it's all part of the experience!

Ingredients

Instructions

Nutrition Facts