Ramen Soup with Farm Fresh Eggs and Spring Vegetables

By • March 28, 2014 0 Comments

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Ramen Soup with Farm Fresh Eggs and Spring Vegetables


Author Notes: Homemade ginger-infused chicken broth makes for a soul-satisfying base to this easy weeknight ramen. Feel free to get creative with the toppings! For more on the recipe, including a video of the entire process, check out https://www.youtube.com/watch?v=tnbSeoBreVkFTTBabyMama

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Serves 4

Chicken-Based Ramen Broth

  • 1 leek
  • 2 tablespoons olive oil
  • 4 peeled garlic cloves
  • 6 pieces sliced fresh ginger
  • 6 cups chicken broth (homemade or store bought)
  • 1/2 cup soy milk (optional)

Ramen and Topping Options

  • 4 packets fresh ramen noodles
  • 2 cups corn kernels (fresh or frozen) (optional)
  • 4 eggs (optional)
  • salt and pepper to taste
  • sesame oil (for drizzling)
  • pea tendrils (optional)
  • scallions (optional)
  • squash blossoms (optional)
  1. Cut leek into quarters, then halves. Saute in 1 tbsp. olive oil with garlic and ginger over medium heat until dark brown (about 20 minutes).
  2. Add chicken broth and simmer with sauteed ingredients for about 1 hour. Strain broth to remove leek mixture. Add salt (to taste) and soy milk (optional).
  3. Meanwhile, saute corn (or your favorite vegetables) with remaining 1 tbsp. olive oil and a little sea salt and cook noodles in boiling water until al dente. Drizzle noodles with sesame oil for extra flavor.
  4. For perfectly medium-boiled eggs, gently add each egg to a pot of boiling water and cook for 7 minutes. Transfer to an ice bath for 4 minutes, making sure eggs are completely cool before removing. Peel and slice.
  5. To curl scallions, cut cleaned and trimmed stalks lengthwise into very thin strips. Add to an ice bath and refrigerate for about an hour.
  6. Add corn and ramen to broth. Assemble bowls with toppings or let each family member create his/her own.

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