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Easy Ramen Noodle Soup

Easy ramen noodle soup in bowl with soft boiled eggs, mushrooms, and green onions
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This comforting ramen noodle soup features a flavorful broth infused with garlic, ginger, and miso, tender ramen noodles, and customizable toppings. Quick and satisfying.

Ingredients

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  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • 2 packs ramen noodles (without seasoning packet)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 1 teaspoon rice vinegar
  • 1 tablespoon chili paste (optional)
  • 2 soft-boiled eggs, prepared in advance
  • ½ cup sliced mushrooms (fresh)
  • 1 cup baby spinach
  • ½ cup corn kernels
  • 1 green onion (scallion), sliced
  • ½ cup cooked chicken breast or tofu
  • Sesame seeds (optional)
  • Seaweed sheets (optional)

Instructions

  1. Combine chicken or vegetable broth and water in a large pot over medium heat. Bring to a gentle simmer with small bubbles breaking the surface.
  2. Stir in sesame oil, minced garlic, and grated ginger. Let simmer for 2-3 minutes to infuse flavors.
  3. Whisk miso paste with a ladle of hot broth until smooth, then pour back into pot. Mix in soy sauce, rice vinegar, and chili paste if using. Taste and adjust seasoning.
  4. Let the broth simmer gently on low heat for 8-10 minutes to develop flavors. Do not boil vigorously.
  5. While broth simmers, prepare toppings. Soft-boil eggs if not done in advance (6-7 minutes), slice in half. Clean and slice mushrooms, wash spinach, slice chicken if using.
  6. In a separate pot, bring water to a boil. Add ramen noodles and cook for 2-3 minutes, about 1 minute less than package directions for al dente texture. Drain and rinse briefly under cold water.
  7. Divide cooked noodles into 2-4 serving bowls. Ladle hot broth over noodles until fully submerged.
  8. Arrange egg halves, mushrooms, spinach (will wilt from broth heat), corn, green onions, and protein on top. Sprinkle with sesame seeds and add nori if desired. Serve immediately.

Notes

  • Store broth and noodles separately to prevent sogginess. Broth keeps for up to 3 days refrigerated or 2 months frozen.
  • Use fresh ginger instead of powdered for best flavor. White miso is mild, red miso is stronger.
  • Soft-boil eggs in advance for quicker assembly. Cook 6-7 minutes for jammy centers.
  • Make it vegan by using vegetable broth and replacing eggs with tofu or extra vegetables.
  • Dissolve miso paste in a ladle of broth first to prevent lumps.
  • Cook noodles 1 minute less than package directions – they continue to soften in hot broth.

Nutrition

Find it online: https://www.benefitiany.com/easy-ramen-noodle-soup/