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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=tnbSeoBreVk —FTTBabyMama
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)
- 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.