Ingredients
-
2 packages instant ramen noodles (discard seasoning packets)
-
1 tbsp sesame oil
-
1 large bunch scallions, thinly sliced (white and green parts separated)
-
2 tbsp fresh ginger, grated
-
4 cups chicken or vegetable broth (or water for the ultimate hack!)
-
3 tbsp soy sauce (or tamari)
-
1 tbsp rice vinegar
-
1 tsp sugar or honey
-
For serving: Soft-boiled eggs, chili oil, sesame seeds, additional sliced scallions
Instructions
-
If adding a soft-boiled egg, cook it now so it’s ready for topping. (6-7 minutes in boiling water for a runny yolk).
-
Heat the sesame oil in a medium pot over medium heat. Add the white parts of the scallions and the grated ginger. Sauté for 1 minute until very fragrant.
-
Pour in the broth, soy sauce, rice vinegar, and sugar. Bring to a simmer and let it cook for 5 minutes to let the flavors meld.
-
Taste the broth and adjust seasoning, adding more soy sauce if needed.
-
Add the dry ramen noodles (discard the flavor packets) to the simmering broth. Cook for 3-4 minutes, or until the noodles are tender.
-
Ladle the noodles and broth into deep bowls. Top with the green parts of the scallions, a halved soft-boiled egg, and any other desired toppings. Serve immediately.
Notes
-
The Ultimate Hack: Using water instead of broth still makes a fantastic soup thanks to the powerful ginger-scallion base and umami from the soy sauce.
-
Don’t Overcook Noodles: Cook the noodles just until tender to avoid them getting mushy.
-
Customize: This is a perfect base recipe! Add cooked chicken, tofu, or any quick-cooking vegetables like spinach or mushrooms.
-
Storage: The broth base (without noodles) can be stored in the fridge for 3 days. Cook noodles fresh when ready to serve.
- Prep Time: 5
- Cook Time: 15
- Category: Main Course
- Method: Simmering, Sautéing
- Cuisine: Asian-Inspired