An Easy Ramen Recipe

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An Easy Ramen Recipe

Avril Avila, contributor

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Ingredients

  • 1 tsp sesame oil

  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1/2 cup shredded carrots
  • 1/2 cup shiitake mushrooms, sliced (optional)
  • 4 cups vegetable broth
  • 1 TBSP rice vinegar (optional)
  • 3 TBSP low-sodium soy sauce (more to taste)
  • 1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
  • 2 3 oz portions of Ramen (discard the flavor packets)

Toppings

  • Sliced scallions
  • Sesame seeds
  • Shredded carrots
  • Soft-boiled egg

Instructions

  • Heat sesame oil and olive oil in a medium-large saucepan over moderate (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you’ll get a bitter flavor.
  • Add the carrots and mushrooms if you’re using them, and simmer until they soften, about a minute, stirring frequently.
  • Add the broth, Sriracha sauce, rice vinegar (if using), and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
  • Carefully place the Ramen noodles into the pot of simmering broth and allow to cook for approx. 2-3 minutes, or until cooked and tender.
  • Carefully transfer the soup and noodles to bowls, and allow them to cool. At this time, make your soft-boiled egg.

Soft-Boiled Egg

  • Bring water to a boil in a small saucepan. Add the eggs, and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once five minutes are up, remove the eggs and dunk them into the ice bath for about a minute to cool them off enough to handle. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.
  • Garnish with your toppings of choice.
  • Fall into a state of bliss.
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