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Homemade Ramen
A quick and satisfying meal, combining rich, savory broth with springy noodles, enhanced by aromatic spices and customizable toppings for a perfect balance of flavor and texture.
Prep
5 min
Cook
10 min
Total
15 min
Serves
2
Instructions
- 01
Prepare ice bath for eggs.
- 02
Fill a small saucepan with enough water to cover eggs and bring to boil over high heat. Reduce heat to medium and slowly lower eggs into boiling water with a slotted spoon (to avoid cracking). Reduce heat to simmer and cook 7 minutes (or longer if you prefer firmer yolks); transfer eggs to ice bath for 5 minutes or more.
- 03
Meanwhile, bring chicken broth to boil in a large saucepan.
- 04
Add ramen noodles to boiling broth and cook 1 minute. After 1 minute, stir in ginger and garlic and add baby bok choy, cook 2 minutes more, or until bok choy has softened and noodles are tender. Remove from heat and stir in soy sauce and sesame oil.
- 05
Divide noodles evenly between two bowls. Peel and cut eggs in half lengthwise; top each bowl with 1/2 of bok choy, two egg halves and desired amounts of sriracha and green onions. Serve.
Nutrition
per serving · 1 serving
- Calories
- 513
- Protein
- 19g
- Carbs
- 57g
- Fat
- 23g
- Fiber
- 2g
- Sugar
- 4g
- Sat. fat
- 9g
- Sodium
- 3882mg
- Cholesterol
- 195mg
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