Author Notes
Ginger-infused chicken broth makes for a soul-satisfying base to this easy weeknight ramen recipe. Feel free to get creative with the toppings! For more information on the recipe, including a video of the cooking process, visit https://www.youtube.com... —FTTBabyMama
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Ingredients
- Chicken-Based Ramen Broth
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1
leek
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2 tablespoons
olive oil
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4
peeled garlic cloves
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6 pieces
sliced fresh ginger
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6 cups
chicken broth (homemade or store bought)
-
1/2 cup
soy milk (optional)
- Ramen and Topping Options
-
4 packets
fresh ramen noodles
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2 cups
corn kernels (fresh or frozen) (optional)
-
4
eggs (optional)
-
salt and pepper to taste
-
sesame oil (for drizzling)
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pea tendrils
-
scallions
-
squash blossoms
Directions
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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).
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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).
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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.
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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.
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To curl scallions, cut cleaned and trimmed stalks lengthwise into very thin strips. Add to an ice bath and refrigerate for about an hour.
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Add corn and ramen to broth. Assemble bowls with toppings or let each family member create his/her own.
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