Simple Ramen with Egg and Vegetables
0.0
Japanese, Asian
•A quick, comforting ramen-style noodle soup with soft egg, vegetables, and a savory broth. Perfect for an easy weeknight meal.
Ingredients
2
SERVINGSBroth
1 l chicken or vegetable stock
3 cl soy sauce
miso paste
1 tsp sesame oil
1 pcs garlic clove
grated fresh ginger
MSG
Noodles & Toppings
2 pcs ramen noodles
2 pcs eggs
1 pcs carrot
2 handfuls leafy greens
2 pcs spring onions
neutral oil
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Bring water to a boil.
3
Add eggs and cook for 6–7 minutes for soft centers.
Ingredients For This Step
2 pcs eggs
4
Transfer to cold water, peel, and set aside.
Ingredients For This Step
2 pcs eggs
5
Heat a pot over medium heat.
6
Add stock, soy sauce, garlic, ginger, sesame oil, and miso if using.
Ingredients For This Step
1000 ml chicken or vegetable stock
30 ml soy sauce
1 pcs garlic clove
5 ml sesame oil
miso paste
grated fresh ginger
7
Simmer gently for 5–10 minutes to develop flavor.
8
Cook noodles according to package instructions. Drain and divide between bowls.
Ingredients For This Step
2 pcs ramen noodles
9
Add carrot and greens to the simmering broth for 1–2 minutes until just tender.
Ingredients For This Step
1 pcs carrot
2 handfuls leafy greens
10
Pour hot broth and vegetables over noodles.
Ingredients For This Step
1000 ml chicken or vegetable stock
1 pcs carrot
2 handfuls leafy greens
11
Halve eggs and place on top.
Ingredients For This Step
2 pcs eggs
12
Garnish with spring onions.
Ingredients For This Step
2 pcs spring onions
13
Serve immediately.
Ready to eat!
