Spring Ramen Noodle Soup

I’ve been craving ramen noodles for a few days now, and thought it would be a fun recipe to try out with all the Spring vegetables I had stalked in my fridge. I was going to go even further and attempt homemade noodles, but opted for the dry ones to save some time. Maybe on a weekend I’ll go the extra mile, but weeknights I need fast and easy! This ended up being one my favorite things I’ve made in a while. I was sad when I ate all the leftovers for lunch and knew there wouldn’t be more for dinner.

Ingredients: (serves 2)
Olive oil
1 tablespoon fresh ginger, minced
2 garlic cloves, thinly sliced
4 ramps, ends and greens separated
1 cup shiitake mushrooms, stems removed and sliced
3 tablespoons low-sodium soy sauce
3 cups chicken broth
2 (3 oz) packs dried ramen noodles (noodles only, toss the flavor packets!)
1-2 baby bok choy, separated
Salt and pepper, to taste
Chives, for serving
2 small radishes, for serving
sriracha, for serving
2 eggs

Add a little olive oil to a pot and saute the ginger, garlic, and white parts (only) of the ramps for about 2 minutes. Add the mushrooms and cook for another 3 minutes or so. Next toss in the soy sauce and cook for an additional minute or so. Pour in the chicken broth and bring to a boil, then reduce to a simmer. Cook for about 5 more minutes, then salt and pepper to taste. Turn off the heat and add your bok choy and ramp greens.

In the meantime, boil a small pot of water and gently add your eggs. Cook them for 7 minutes, then remove immediately and place in a bowl of ice water. This will help stop the cooking process and will leave you with the perfect semi-runny egg! To save dishes, I tossed my noodles into the same water I boiled my eggs in and cooked them per the package instructions. Once the noodles are done cooking, drain and rinse under some cool water.

To plate, add some noodles to each bowl, then cover with the broth and vegetables. Slice the egg and place on top, then garnish with fresh chives, radishes, and a few squirts of sriracha!

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