Easy Homemade Ramen
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(43)
Ingredients
4 servings
- 2 large eggs
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 cups reduced sodium chicken broth
- 4 ounces shiitake mushrooms
- 1 tablespoon reduced sodium soy sauce
- 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
- 3 cups baby spinach
- 8 slices Narutomaki, optional
- 1 carrot, grated
- 2 green onions, thinly sliced
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Preparation
Step 1
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
Step 2
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Step 3
Whisk in chicken broth, mushrooms, soy sauce, and 3 cups water.
Step 4
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
Step 5
Stir in spinach, Narutomaki, carrot, and green onions until the spinach begins to wilt, about 2 minutes.
Step 6
Serve immediately, garnished with eggs.
Step 7
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Chef's notes
Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
Narutomaki is a type of kamaboko fish cake and is mainly used as a garnish in noodle soups such as ramen or soba.
Adapted from Pinch of Yum
