Ingredients
Scale
- 4 cups chicken or vegetable broth
- 2 packs of instant ramen noodles (discard the seasoning packets)
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon ginger (grated or minced)
- 2 cloves garlic (minced)
- 1 cup mushrooms (sliced, such as shiitake or button)
- 1 cup bok choy (or spinach)
- 1 carrot (julienned or sliced)
- 2 green onions (sliced)
- 2 soft-boiled eggs (optional, for topping)
- Sesame seeds (for garnish)
- Cilantro (for garnish, optional)
Instructions
Step 1: Prepare the Broth
- Heat Oil: In a large pot, heat the sesame oil over medium heat.
- Sauté Aromatics: Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Add Broth: Pour in the chicken or vegetable broth, soy sauce, and sriracha. Bring the mixture to a simmer.
Step 2: Cook the Noodles and Vegetables
- Add Noodles: Once the broth is simmering, add the instant ramen noodles and cook according to package instructions, usually about 3–4 minutes.
- Add Vegetables: In the last minute of cooking, add the sliced mushrooms, bok choy, and julienned carrots to the pot. Stir until the vegetables are tender.
Step 3: Assemble the Bowls
- Serve: Ladle the spicy ramen into bowls.
- Add Toppings: Top each bowl with sliced green onions, a soft-boiled egg (if using), sesame seeds, and fresh cilantro.
- Prep Time: 10
- Cook Time: 15