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
Continue After Advertisement
Ingredients
-
120 ounces
Nona Lim's Miso Ramen Broth
-
5 ounces
Nona Lim's Whole Wheat Ramen Noodles
-
1
Soft Boiled Egg
-
1
Shredded Sheet of Toasted Seaweed
-
1
Chopped Green Onion
-
1 bunch
Sliced Shiitake Mushrooms
-
1 bunch
Shredded Carrots
-
1
Chopped Chile Pepper
-
1 tablespoon
Sesame Seeds
-
1 teaspoon
Chile Flakes
Directions
-
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.
-
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.
-
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!
See what other Food52ers are saying.