Easy Ramen Noodle Soup
A heartwarming bowl of Easy Ramen Noodle Soup that's quick to make, versatile, and packed with flavor.
Ingredients
For the broth
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon rice vinegar
- 1 tablespoon chili paste (optional)
For the noodles and toppings
- 2 packs ramen noodles (no seasoning)
- 2 boiled eggs
- ½ cup sliced mushrooms
- 1 cup baby spinach
- ½ cup corn kernels
- 1 green onion (scallion), sliced
- ½ cup cooked chicken breast or tofu
- Sesame seeds (optional)
- Seaweed sheets (optional)
- Chili flakes (optional)
- Fresh coriander or cilantro (optional)
- Lime wedges (optional)
Instructions
Preparation
- In a large pot, combine the low-sodium chicken or vegetable broth and water. Add the sesame oil, minced garlic, and grated ginger to the broth, stirring well to combine. Allow the broth to simmer on medium heat for about 5-10 minutes.
- Drop in the ramen noodles and cook for 3-5 minutes or until they’re tender, stirring occasionally.
- Gradually add the soy sauce, miso paste, and rice vinegar to the pot.
- For a spicy kick, include the chili paste.
- Fold in the baby spinach, corn kernels, and mushrooms, cooking for about a minute until the spinach wilts.
Serving
- Ladle the ramen and broth into serving bowls.
- Top each bowl with a soft-boiled egg, sliced scallions, and any optional toppings like sesame seeds and seaweed sheets.
- Garnish with chili flakes, herbs, and lime wedges.
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Notes
Customize your broth with spices, add coconut milk for creaminess, or try different proteins like shrimp. Store leftovers separately to avoid sogginess.