Ramen Noodle Soup
My Easy Ramen Noodle Soup is fast becoming a family favorite. Made with a base of vegetable or chicken broth and a few vegetables, I then add some ramen noodles and top with a boiled egg and some fresh garnishes of green onion and red chili flakes for a kick of spice.
Servings: 2
Ingredients
- 1 tablespoon sesame oil
- 2 medium carrot peeled and thinly sliced
- 1 bunch bok choy chopped
- 1 teaspoon chopped garlic
- 6 cups vegetable or chicken broth
- 1 teaspoon soy sauce
- 12 oz uncooked ramen
- 4 eggs boiled, garnish
- Green onions garnish
- Sesame seeds garnish
- Red chili flakes garnish
- Lime garnish
Instructions
- In a large pot, heat the oil on medium heat.
- Add the carrots and cook for 1 minute.
- Then add the bok choy and garlic. Stir together.
- Pour the broth in and bring to a simmer. Add soy sauce and ramen.
- Cook for 4 minutes in the broth or according to package instructions. Make sure not to overcook or the noodles become soggy.
- Remove the pot from the heat and serve ramen soup immediately with egg, green onions, sesame seeds, chili and lime.
- Store the leftovers in an airtight container for up to 3 days.
Notes
- Other great additions are mushrooms, bell peppers, kale, spinach, cilantro, tofu or ginger.