What better way to spend your cold and rainy day than to curl up in front of the TV with a loved one and a steaming bowl of delicious ramen!
These delicious noodles are comforting, satisfying, and savory.
The broth helps warm any soul and the noodles are sure to keep you full for hours.
When it comes to ramen, most of us imagine styrofoam cups filled with noodles and packets of dry high sodium seasoning.
But, did you know that ramen can be made fresh and healthy? You can even adjust the ingredients to match your mood and cravings.
This is an easy to cook recipe anyone can cook in under 30 minutes.
You can make use of the vegetables you already have to make that perfect hot savory ramen of your choice. Be sure to add that hard-boiled egg into the bowl!
What You Will Need:
- 2 large eggs
- 1 tablespoon olive oil
- 2 tablespoons chopped chives
- 3 (5.6-ounce) packages refrigerated Yaki-Soba (don’t include seasoning)
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 cups reduced sodium chicken broth
- 4 ounces shiitake mushrooms
- 1 tablespoon reduced sodium soy sauce
- 3 cups baby spinach
- 1 carrot, grated
How To Cook:
- Put eggs in a big saucepan and cover with cold water by 1 inch. Bring to a rolling boil and cook for about 1 minute.
- Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
- Drain well and let cool before peeling and halving.
- Heat olive oil in a large stockpot over medium heat.
- Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
- Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes.
- Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
- Add-in spinach, carrot and chives until the spinach begins to wilt, about 2 minutes.
Serve while hot and add eggs on top. Enjoy your steaming bowl of savory ramen today!