Ingredients
Scale
- 200g fresh ramen noodles
- 4 cups low-sodium chicken broth
- 2 tbsp soy sauce
- 3 cloves fresh garlic, minced
- 1-inch piece ginger root, peeled and minced
- 2 tbsp Sriracha or chili paste (adjust to taste)
- 2 green onions, sliced
- 2 soft-boiled eggs
- 1 cup bok choy or mushrooms, sliced
- 1 tsp sesame oil
Instructions
- In a large pot, bring chicken broth to a gentle simmer over medium heat. Add minced garlic and ginger; let cook for 5 minutes.
- Stir in soy sauce and Sriracha or chili paste based on your spice preference.
- In another pot, boil water and cook ramen noodles according to package instructions (about 3-4 minutes). Drain and set aside.
- Add bok choy or mushrooms to the simmering broth; cook for another 2 minutes until softened.
- Serve the broth and noodles in bowls, topped with halved soft-boiled eggs, green onions, and a drizzle of sesame oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 550
- Sugar: 3g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg