Super Easy Ramen

• porsi: 4
• waktu aktif: 15 min
• total waktu: 30 min

Bahan-bahan

2 TBSP sesame oil

4 cloves garlic, minced

4 tsp freshly grated ginger

1 cup shredded carrots

1 cup shiitake mushrooms, sliced (optional)

8 cups Chicken or vegetable broth

2 TBSP rice vinegar

6 TBSP low-sodium soy sauce (more to taste)

2 TBSP Sriracha sauce (more or less, depending on your heat tolerance)

4 3 oz portions of Ramen (discard the flavor packets)

Toppings

Sliced scallions

Sesame seeds

Shredded carrots

Soft-boiled egg

Petunjuk

Heat the oil in a medium-sized saucepan over medium heat. Once the oil is hot, add the garlic and ginger; simmer until fragrant.

Add the carrots, mushrooms, and any other veggies you want to cook and add to the soup. Simmer for 2-3 minutes, or until tender.

Pour the broth into the pot. Add the rice vinegar, soy sauce, and Sriracha. Give it all a good stir to combine.

Let the soup simmer for about five minutes, then give it a taste and add more soy sauce or Sriracha if needed, depending on how salty and spicy you want it.

While the soup simmers, cook the Ramen noodles in a separate pot as per the packages instructions.

When the noodles are ready, drain them and give them a quick rinse under cool water, then place them into your soup bowl; set aside.

Spoon the broth over the noodles, then garnish the bowl with whatever fun toppings you have on hand.

Catatan

Recipe Variations & Modifications

Vegetables—I love using shredded carrots and sliced shiitake mushrooms, but you could also add others, like cabbage, broccoli, diced zucchini, or seared baby bok choy.

Protein—Anything goes with this Ramen soup recipe! You could add chicken, beef, pork, shrimp, or even tofu to keep it vegetarian.

Egg—The jammy soft-boiled egg will always be my favorite part of a Ramen bowl, but you could omit it if eggs aren’t your thing.

Other fun Ramen toppings—Narutomaki (fish cakes), enoki mushrooms, nori (dried seaweed), bamboo shoots, bean sprouts, or corn kernels

Storage & Reheating

Leftover broth and noodles can be stored in airtight containersin the fridge for up to 3-4 days, but be sure to store them separately if possible. Otherwise the noodles will soak up all of the broth and turn mushy.

To reheat, bring the broth to a low simmer in a saucepan then stir the noodles in. Remove from heat, then transfer to a soup bowl.