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Hearty Ramen Noodle Soup for Comforting Meals

Ramen Noodle Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups chicken broth
  • 2 packs of fresh or instant ramen noodles
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions sliced
  • 1 cup mushrooms sliced (shiitake or button)
  • 1 large egg
  • 1 cup spinach or bok choy
  • Optional toppings: nori sheets chili paste, or sliced radishes

Method
 

  1. Prepare the broth by heating chicken broth in a pot over medium heat.
  2. Add soy sauce, sesame oil, and sliced green onions to the broth.
  3. Stir in the sliced mushrooms and simmer for 5 minutes.
  4. Add the fresh ramen noodles and cook according to package instructions, usually about 3-4 minutes.
  5. Meanwhile, soft boil the egg by cooking it in simmering water for about 6-7 minutes, then plunging it in ice water.
  6. Stir in spinach or bok choy, and let them wilt in the hot broth for about 1 minute.
  7. To serve, ladle the soup into bowls and top with half an egg, extra green onions, and any additional toppings you desire.