Ramen noodle soup with jammy eggs
6
Points®
Total Time
48 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Ramen noodles are in, and most well-stocked supermarkets will have a number of authentic types to choose from. We’ve packed this soup recipe with veggies, like onions, bok choy, snow peas, and carrots, and give you instructions for simmering up a super-flavorful vegetable broth that's spiked with ginger, garlic, and chili paste. Top it all off with a jammy egg and this fabulous dinner is ready. Also keep in mind that any ramen recipe is a versatile dish that you can change up with whatever you have on hand. Feel free to substitute a few ounces of diced firm tofu for the eggs if you’d prefer a vegan soup.
Ingredients
Egg
4 large egg(s), at room temperature
Canola oil
1½ tsp
Shiitake mushroom
6 oz, stems removed, caps sliced (about 3 cups)
Uncooked onion
1 medium, thinly sliced
Garlic
2 large clove(s), minced
Fresh ginger
1 Tbsp, peeled fresh, minced
Fresh ginger
2 tsp, peeled fresh, minced
Vegetable broth
7 cup(s)
Soy sauce
¼ cup(s), or to taste
Uncooked bok choy
12 oz, (2 heads) baby variety, stalks halved lengthwise and sliced
Fresh ramen noodles uncooked
4 oz
Snow peas
½ cup(s), whole, halved crosswise diagonally
Carrots
1 medium, halved lengthwise and sliced
Scallions
2 medium, sliced
Cilantro
½ cup(s), chopped
Garlic chili paste
2 tsp, or sambal oelek