Warm your soul with this Homemade Ramen Noodle Soup—a flavorful broth loaded with tender noodles, savory toppings, and umami richness. Better than takeout, this customizable bowl is perfect for cozy nights or impressing guests!
Ingredients:
For the Broth:
- 6 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp miso paste (optional)
- 1 tsp sesame oil
For the Soup:
- 200g ramen noodles (fresh or dried)
- 1 cup sliced mushrooms (shiitake or button)
- 2 soft-boiled eggs
- 1 cup baby spinach or bok choy
- ½ cup corn kernels
- 100g sliced cooked chicken, pork, or tofu
- 2 green onions, chopped
Optional Toppings:
- Nori (seaweed) strips
- Chili oil or sriracha
- Sesame seeds
Instructions:
1️⃣ Prepare the Broth:
- In a pot, sauté garlic and ginger in sesame oil for 1 minute.
- Add broth, soy sauce, and miso paste. Simmer for 15 minutes.
2️⃣ Cook Noodles:
- Boil noodles separately according to package instructions. Drain and set aside.
3️⃣ Prep Toppings:
- Soft-boil eggs (6-7 minutes), then peel and halve.
- Sauté mushrooms until tender (3-4 minutes).
4️⃣ Assemble Bowls:
- Divide noodles among bowls. Ladle hot broth over them.
- Arrange eggs, mushrooms, spinach, corn, and protein on top.
- Garnish with green onions, nori, and sesame seeds.
5️⃣ Serve Hot:
- Drizzle with chili oil if desired. Mix well before eating!
