Ingredients
Scale
- 2 packs of fresh ramen noodles
- 4 cups of chicken or vegetable broth
- 1 tablespoon of miso paste
- 1 tablespoon of chili oil
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1-2 chili peppers, sliced
- 2 soft-boiled eggs
- Fresh scallions, chopped
- Fresh coriander, for garnish
- Sesame seeds, for garnish
- Optional: Sriracha for extra heat
Instructions
- Boil water in a large pot and cook the fresh ramen noodles according to package instructions until al dente. Drain and set aside.
- In a pan over medium heat, add a splash of oil and sauté the minced garlic, grated ginger, and sliced chili peppers until fragrant.
- Add chicken or vegetable broth, miso paste, and chili oil to the sautéed mixture. Stir until the miso is fully dissolved and let it cook for about 5-7 minutes.
- In a large bowl, place a serving of cooked ramen noodles. Pour the rich broth over the noodles and top with halved soft-boiled eggs, fresh scallions, coriander, and a sprinkle of sesame seeds. Add Sriracha on top for extra heat, if desired.
Notes
- For leftovers, store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
- Heat the broth and noodles separately before combining for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian (can be made vegan)
Nutrition
- Serving Size: 1 bowl
- Calories: 600 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 180mg