Take the usual ramen up a notch with this quick homemade ramen. Fresh veggies and herbs make this extra delicious, healthy, and cozy!
Ingredients
- 1 tablespoonsesame oil
- 3 teaspoonsgrated ginger
- 4 teaspoonsgrated garlic
- 4 cupsbroth (I used chicken, but vegetable would also work)
- 4 cupswater
- 1ounce dried shiitake mushrooms
- 2packages instant ramen (noodles only!)
- 1/2 cupchopped scallions or chives
- 2 cupchopped kale (or spinach)
- 1 cupsshredded carrots (or another vegetable like bok choy)
- Sriracha to taste
- crunchy golden panko crumbs for topping (see notes below)
Instructions
- 1
Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
- 2
Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
- 3
Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
- 4
Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.