Author Notes
This recipe is so hearty and delicious and it is super fast to make (<15 minutes!!!!!). The great thing about this recipe is there is a lot of room for change and variation. Don't be afraid to throw in your favorite veggies and seasonings! I used Nona Lim's Red Miso Broth and Whole Wheat Ramen noodles for this recipe which were so amazing and I can't recommend them enough, but feel free to use your favorite ingredients! —HealthTea
Ingredients
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120 ounces
Nona Lim's Miso Ramen Broth
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5 ounces
Nona Lim's Whole Wheat Ramen Noodles
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1
Soft Boiled Egg
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1
Shredded Sheet of Toasted Seaweed
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1
Chopped Green Onion
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1 bunch
Sliced Shiitake Mushrooms
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1 bunch
Shredded Carrots
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1
Chopped Chile Pepper
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1 tablespoon
Sesame Seeds
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1 teaspoon
Chile Flakes
Directions
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Boil your broth over the stove. Once it is boiling, add your vegetables and bring your temperature down to a simmer. Cook for 10 minutes.
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As your broth and veggies cook, soft boil your egg in another pot. Once your egg is done cooking, using the same boiling water, add your ramen noodles and cook for 1 minute. Strain your noodles and run them under cold water.
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Put your soup together! In a bowl, combine your broth, veggies, and ramen noodles. Top with your shredded soft boiled egg, seaweed sheet, sesame seeds, chili flakes, and salt. Enjoy!
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