Description
Indulge in a warm bowl of Ramen Noodle Soup, a comforting dish that’s perfect for any occasion. This easy recipe combines rich vegetable or chicken broth with tender ramen noodles and an array of fresh vegetables, making it both flavorful and nutritious. Garnished with boiled eggs, green onions, and a hint of red chili flakes, this soup is not only satisfying but also customizable to suit your taste preferences. Whether you’re enjoying a cozy night at home or preparing meals for the week, this ramen soup will surely delight everyone at the table.
Ingredients
Scale
- 1 tablespoon sesame oil
- 2 medium carrots (peeled and thinly sliced)
- 1 bunch bok choy (chopped)
- 1 teaspoon chopped garlic
- 6 cups vegetable or chicken broth
- 1 teaspoon soy sauce
- 12 oz uncooked ramen noodles
- Boiled eggs (for garnish)
- Green onions (for garnish)
- Sesame seeds (for garnish)
- Red chili flakes (for garnish)
- Lime wedges (for garnish)
Instructions
- In a large pot, heat sesame oil over medium heat until it shimmers.
- Add sliced carrots and sauté for about 1 minute until softened. Stir in bok choy and minced garlic until fragrant.
- Pour in the vegetable or chicken broth and bring to a simmer. Add soy sauce and uncooked ramen noodles.
- Let cook for about 4 minutes or according to package instructions, ensuring noodles remain al dente.
- Remove from heat and ladle soup into bowls. Top each bowl with boiled eggs, green onions, sesame seeds, red chili flakes, and lime wedges.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Feel free to add proteins like grilled chicken or tofu for extra heartiness. Customize the vegetables based on your preferences; mushrooms and spinach are great additions.