Super Quick Ramen Bowls
Ingredients
The broth and noodles
-
6 to 7
cups
low-sodium chicken broth
-
½
cup
low-sodium soy sauce
-
1
teaspoon
fish sauce
-
10
ounces
dried whole-grain ramen noodles
The vegetables and garnishes
-
2
teaspoons
toasted sesame oil
-
5
cloves
garlic (minced)
-
1
tablespoon
freshly grated ginger
-
½
teaspoon
crushed red pepper
-
4
medium
carrots (shredded or finely diced)
-
8
ounces
shiitake mushrooms (caps thinly sliced)
-
2
green onions
thinly sliced (white and green parts, for garnish)
-
1
handful
kale (thinly sliced, for garnish)
-
2
large
soft-boiled eggs (sliced in half, for garnish)
Instructions
- Heat sesame oil in a large pot over medium heat and cook garlic, ginger, red pepper, carrots, and mushrooms until fragrant and softened.
- Pour in the chicken broth, soy sauce, and fish sauce, then bring to a boil.
- Add ramen noodles to the boiling broth and stir until broken up. Boil for 3 minutes.
- Turn off the heat, divide the soup among bowls, and garnish with green onions, kale, and soft-boiled eggs.
Nutrition Facts (estimated)
Servings
4
Calories
492
Total fat
19g
Total carbohydrates
63g
Total protein
22g
Sodium
2520mg
Cholesterol
93mg
You might also like