Ramen with Eggs

About this recipe

This revamped ramen recipe brings a delightful balance of flavors and textures, featuring savory broth, tender noodles, and perfectly soft-boiled eggs. Experience the richness of umami with fresh vegetables and aromatic spices, all crafted with modern cooking techniques.

Ingredients

• 2 packs of ramen noodles
• 4 cups of chicken broth
• 2 large eggs
• 1 cup of sliced mushrooms
• 1 cup of sliced green onions
• 1 cup of sliced carrots
• 1 cup of sliced bok choy
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of minced garlic
• 1 teaspoon of grated ginger
• Salt and pepper to taste

Directions

1. 1

   Boil chicken broth in a large pot until it reaches a rolling boil.

2. 2

   Add ramen noodles, stirring to prevent sticking, and cook according to package instructions.

3. 3

   For the eggs, bring a small pot of water to a gentle boil. Carefully add the eggs and cook for 6 minutes for soft-boiled or 8 minutes for medium-boiled eggs. Remove and place in an ice bath. Peel and set aside.

4. 4

   In a skillet, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant.

5. 5

   Add mushrooms, green onions, carrots, and bok choy. Cook until tender.

6. 6

   Stir in soy sauce and season with salt and pepper to taste.

7. 7

   Divide the cooked noodles into bowls and top with sautéed vegetables.

8. 8

   Halve the boiled eggs and place them on top of the ramen. Serve hot.