Quick Ramen Noodle Soup
Quick Ramen Noodle Soup
Ingredients
For the Broth
- 6 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or to taste
- 2 tablespoons white miso paste, dissolved in 1/4 cup hot water
For the Noodles and Toppings
- 4 ramen noodle blocks, discard seasoning packets
- 1 cup cooked chicken or pork, shredded or thinly sliced
- 4 soft-boiled eggs, halved
- 1/4 cup scallions, thinly sliced
- 2 nori sheets, cut into strips
- 2 cups baby spinach
- 1/2 cup corn kernels, frozen or canned, drained
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large pot, combine chicken or vegetable broth, soy sauce, mirin, sesame oil, grated ginger, minced garlic, and sriracha. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 7 min
- 2
While the broth simmers, cook the ramen noodle blocks according to package directions in a separate pot of boiling water. Drain well and set aside.
⏱️ 5 min
- 3
Stir the dissolved white miso paste into the simmering broth. Add the baby spinach and corn kernels, stirring until the spinach wilts, about 1 minute.
⏱️ 2 min
- 4
Divide the cooked ramen noodles among four serving bowls. Ladle the hot broth over the noodles, ensuring an even distribution of spinach and corn.
⏱️ 1 min
- 5
Arrange the shredded chicken or pork, soft-boiled egg halves, sliced scallions, and nori strips on top of each bowl of ramen. Garnish with toasted sesame seeds and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Ramen Noodle Soup
Ingredients
For the Broth
- 6 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or to taste
- 2 tablespoons white miso paste, dissolved in 1/4 cup hot water
For the Noodles and Toppings
- 4 ramen noodle blocks, discard seasoning packets
- 1 cup cooked chicken or pork, shredded or thinly sliced
- 4 soft-boiled eggs, halved
- 1/4 cup scallions, thinly sliced
- 2 nori sheets, cut into strips
- 2 cups baby spinach
- 1/2 cup corn kernels, frozen or canned, drained
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large pot, combine chicken or vegetable broth, soy sauce, mirin, sesame oil, grated ginger, minced garlic, and sriracha. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 7 min - 2
While the broth simmers, cook the ramen noodle blocks according to package directions in a separate pot of boiling water. Drain well and set aside.
⏱️ 5 min - 3
Stir the dissolved white miso paste into the simmering broth. Add the baby spinach and corn kernels, stirring until the spinach wilts, about 1 minute.
⏱️ 2 min - 4
Divide the cooked ramen noodles among four serving bowls. Ladle the hot broth over the noodles, ensuring an even distribution of spinach and corn.
⏱️ 1 min - 5
Arrange the shredded chicken or pork, soft-boiled egg halves, sliced scallions, and nori strips on top of each bowl of ramen. Garnish with toasted sesame seeds and serve immediately.
⏱️ 2 min