Make Ahead
Ramen Soup with Farm Fresh Eggs and Spring Vegetables
- Serves 4
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... —FTTBabyMama
What You'll Need
Ingredients
- 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)
Directions
- 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).
- 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).
- 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.
- 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.
- To curl scallions, cut cleaned and trimmed stalks lengthwise into very thin strips. Add to an ice bath and refrigerate for about an hour.
- Add corn and ramen to broth. Assemble bowls with toppings or let each family member create his/her own.
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