why make this recipe
Ramen soup is a warm and comforting dish that is loved by many. It’s easy to make and packed with flavors. This recipe is perfect for a quick lunch or a cozy dinner. Plus, you can customize it with your favorite toppings!
how to make ramen soup
Ingredients:
- 4 cups of chicken or vegetable broth
- 2 packs of ramen noodles
- 1 cup of sliced mushrooms
- 1 cup of chopped green onions
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of ginger, grated
- Optional: boiled eggs, cilantro, or seaweed for topping
Directions:
- In a large pot, heat the sesame oil over medium heat.
- Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Pour in the chicken or vegetable broth and bring it to a boil.
- Add the sliced mushrooms and soy sauce. Let it simmer for about 5 minutes.
- While the broth is simmering, cook the ramen noodles according to the package instructions.
- Drain the noodles and add them to the pot with the broth.
- Stir in the chopped green onions and let everything cook together for another 2 minutes.
- Serve hot, and top with your favorite garnishes if desired.
how to serve ramen soup
Ramen soup is best enjoyed hot. Serve it in large bowls and add toppings like boiled eggs, cilantro, or seaweed for extra flavor. You can also sprinkle some extra green onions on top for a fresh touch.
how to store ramen soup
If you have leftovers, let the soup cool down. Store it in an airtight container in the fridge. It will last for about 3 days. When ready to eat, just reheat it on the stove and enjoy!
tips to make ramen soup
- Feel free to add more vegetables like spinach, carrots, or bell peppers to make it even healthier.
- For extra protein, you can add cooked chicken, shrimp, or tofu.
- Adjust the soy sauce according to your taste; if you like it saltier, add a bit more.
variation
You can easily switch up the flavor of this ramen soup. Try using spicy miso paste for a little kick, or add coconut milk for a creamy version. The possibilities are endless!
FAQs
1. Can I use instant ramen noodles?
Yes, you can use instant ramen noodles for a quicker version. Just cook them as directed on the package and add to the broth.
2. Is this soup vegetarian?
Yes, you can make it vegetarian by using vegetable broth and skipping any meat toppings.
3. Can I freeze ramen soup?
It’s best to freeze only the broth. Noodles can become mushy. Thaw and enjoy the broth with fresh noodles when ready to eat!
Ramen Soup
Ingredients
For the Soup
- 4 cups chicken or vegetable broth
- 2 packs ramen noodles
- 1 cup sliced mushrooms
- 1 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Optional: boiled eggs, cilantro, or seaweed for topping
Instructions
Preparation
- In a large pot, heat the sesame oil over medium heat.
- Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Pour in the chicken or vegetable broth and bring to a boil.
- Add the sliced mushrooms and soy sauce. Let it simmer for about 5 minutes.
- While the broth is simmering, cook the ramen noodles according to the package instructions.
- Drain the noodles and add them to the pot with the broth.
- Stir in the chopped green onions and let everything cook together for another 2 minutes.
- Serve hot, and top with your favorite garnishes if desired.
