Homemade Ramen - Recipes Blogs

Homemade Ramen

My kids asked me to make ramen for them the other day. Instead of buying the cheap stuff I decided to try making it. I went to my favorite food blog for Asian recipes called Damn Delicious. I found this ramen recipe and both of my kids were excited to try it. My daughter made […]

My kids asked me to make ramen for them the other day. Instead of buying the cheap stuff I decided to try making it. I went to my favorite food blog for Asian recipes called Damn Delicious. I found this ramen recipe and both of my kids were excited to try it. My daughter made the hard boiled eggs and I made the soup. It was a super quick and easy recipe to make and it had less than 10 ingredients. Both of my kids thought it was excellent and so did my husband and I. I will never buy store bought ramen again – this homemade version is so much healthier and tastes way better than the store bought version.

Make hard boiled eggs, if desired.
Heat 1 tablespoon sesame oil in a large Dutch oven over medium heat. Add garlic and ginger along with the carrots and mushrooms, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth and soy sauce. 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. Stir in spinach and cook until it begins to wilt, about 2 minutes. Top with a hard boiled egg. Serve immediately.

 
Homemade Ramen
 
Yield: 5-6
Total Time: 15 minutes
Ingredients:

1 tbsp sesame oil

4 cloves of garlic

1 tbsp of fresh ginger, minced

4 oz shiitake mushroom caps, stems removed, sliced

1/2 cup carrots, shredded

8 cups chicken broth

2 tbsp soy sauce

3 (6 oz) packages of yaki-soba noodles

2 cups baby spinach

1 hard boiled egg half per bowl, if desired

Directions:

Make hard boiled eggs, if desired.
Heat 1 tablespoon sesame oil in a large Dutch oven over medium heat. Add garlic and ginger along with the carrots and mushrooms, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth and soy sauce. 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.
Stir in spinach and cook until it begins to wilt, about 2 minutes. Top with a hard boiled egg. Serve immediately.

Recipe and photos by For the Love of Cooking.net

...
URL: http://www.fortheloveofcooking.net/

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