Ramen Noodle Soup

Here's a simple recipe for making Ramen Noodle Soup:

Ingredients:

• Four cups of chicken or vegetable broth.

• 1 cup water

• 2 packs instant ramen noodles (discard the seasoning packets)

• 1 tablespoon soy sauce

• 1 tablespoon miso paste (optional, for extra depth of flavor)

• 1 tablespoon grated ginger

• 2 cloves garlic, minced

• 1 cup sliced mushrooms

• 1 cup of spinach or bok choy

• 1 carrot, julienned

• 2 green onions, sliced.

• 2 soft-boiled eggs (optional)

• 1 tablespoon of sesame oil

• Sriracha or chili oil (optional, for heat)

• Salt and pepper to taste

Instructions:

1. Prepare the broth.

   • In a large pot, heat the chicken or vegetable broth and water over medium heat.

   • Add the soy sauce, miso paste (if using), grated ginger, and minced garlic. Stir to combine and bring to a simmer.

2. Cook the vegetables.

   • Add the sliced mushrooms and julienned carrot to the broth. Simmer for about 5 minutes until the vegetables start to soften.

3. Cook the noodles.

   • Add the ramen noodles to the broth. Cook according to the package instructions. This usually takes about 3-4 minutes. Stop when the noodles are tender.

4. Add Greens:

   • Stir in the spinach or bok choy and cook for another minute until wilted.

5. Finish the soup.

   • Add the sesame oil and stir. Taste and adjust the seasoning with salt, pepper, and optional sriracha or chili oil for heat.

6. Serve:

   • Divide the ramen soup into bowls.

   • Top each bowl with sliced green onions and half of a soft-boiled egg, if using.

Optional Soft-Boiled Eggs:

1. Bring a pot of water to a boil.

2. Place eggs in boiling water with care and cook 6-7 minutes.

3. Transfer the eggs to a bowl of ice water to stop the cooking process.

4. Peel the eggs and cut them in half before adding to the ramen.

Enjoy your homemade Ramen noodle soup!