A hot bowl of ramen is what you need on a cold evening! Ramen cooked in a chicken or vegetable stock with sauteed veggies and a hard boiled egg is a satisfying meal in itself. It’s simple to make and requires very less time. You can alter it according to your liking and also add in some chicken or red meat! Try this out and let me know what you think!
(prep time + cook time = 20 minutes )
- Eggs – 2 large
- Sesame oil – 1 tablespoon
- Vegetable oil – 1 tablespoon
- Ginger – 2 teaspoons, grated
- Garlic – 2 large cloves, grated
- Mushrooms – 1 cup, thinly sliced
- Baby bok choy – cut in half (optional)
- Water – 5 cups
- Udon noodles or instant ramen – 2 packages (skip the seasoning)
- Low sodium Soy sauce – 2 tablespoons
- Salt and pepper to taste
- Low sodium Chicken bouillon – 3 tablespoons
For garnish :
- Shredded carrots – ⅓ cup
- Sesame seeds – 2 teaspoons
- Spring onion greens – ¼ cup chopped
- Boil two large eggs until firm, peel them and keep aside.
- In a large saucepan, heat sesame oil and vegetable oil and saute ginger, garlic, mushrooms and bok choy on medium-low heat until tender.
- Add in 3 tablespoons of chicken bouillon to the sauteed veggies and pour about 5 cups of water and bring to a boil.
- Add soy sauce, salt & pepper to taste and let the vegetables cook for 10 minutes.
- Add the instant ramen or udon noodles (don’t add the seasoning) to the boiling stew and cook for 5 to 7 minutes until well-cooked but firm. Don’t overcook the noodles as they might turn soggy and absorb all the soup.
- Remove from heat and transfer the noodles along with the soup onto a serving bowl and garnish with shredded carrots, green onions and sprinkle sesame seeds. Top it with a boiled egg cut in half.