EASY JAPANESE RAMEN NOODLES
Easy Japanese Ramen Noodles recipe uses store bought soup and noodles, but the toppings are homemade. With a little bit of effort to make good toppings, you can enjoy great ramen almost like the ones you order at restaurants.The recipe explains how to make ramen with 3 different toppings.
Provided by Yumiko
Categories Main
Time 15m
Number Of Ingredients 28
Steps:
- Open the ramen soup sachet (note 7) and squeeze the contents out into a serving bowl.
- Boil about 600ml (20oz) water in a kettle.
- Boil water in a small to medium pot to cook noodles. If noodles are stack together, untangle as much as possible then add to the boiling water.
- Using chopsticks or a fork, untangle the noodles to separate individual strands. If water starts bubbling and reaching to the rim of the pot, reduce the heat to medium high to medium so that the water is still boiling rapidly but does not overflow.
- Cook for about 30 seconds to 1 minute and drain (note 8).
- Add 400-500ml (13.5 - 16.9oz) of boiling water (note 9) from the kettle to the serving bowl with the condensed soup, then transfer the noodles into the bowl. Tidy up the noodles to submerge in the soup.
- Place topping of your choice and serve immediately with chilli oil and ground pepper if you are using.
EASY RAMEN NOODLE SOUP RECIPE
This easy ramen noodle soup recipe is gluten free and can be made with chicken, beef, shrimp, or even vegetarian. This healthier quick ramen noodle recipe is the best!
Provided by Miriam Reeves
Categories Main Dish
Time 20m
Number Of Ingredients 11
Steps:
- In a large pot, boil water and cook ramen noodles as instructed on the packaging.
- While the noodles cook, in a sauce pan, saute your onions, peas, and garlic in 1 tablespoon coconut oil.
- Once the onions seem translucent and the veggies are cooked and softening, add your broth, tamari, and vinegar and heat over medium/high heat until simmering.
- Turn heat down and add your spices cooking for a few minutes to really get those flavors combined.
- Once done, ladle the broth mixture over the noodles in individual bowls. Keep whatever you don't eat separate so that the noodles don't become soggy and gross.
- Add your choice of yummy toppings and enjoy!
Nutrition Facts : Calories 1014 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 177 milligrams cholesterol, Fat 48 grams fat, Fiber 13 grams fiber, Protein 47 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 3857 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
EASY, SPICY CHICKEN RAMEN NOODLE SOUP
Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.
Provided by KKraft
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
- Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
- Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 14.8 g, Cholesterol 219.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 26.5 g, SaturatedFat 4.8 g, Sodium 2596.3 mg, Sugar 1.9 g
JAPANESE RAMEN NOODLE SOUP
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Time 40m
Number Of Ingredients 17
Steps:
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 4.9 milligram of sodium
EASY SPICY MISO RAMEN NOODLES
Spicy Miso Ramen is one of my favorite Ramen Noodles. It'll be ready in less than 30 minutes - better than the one from the restaurant.
Provided by Izzy
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large pot over medium heat.
- Add minced garlic, ginger, and shallot, and cook until fragrant, about 1 minute, stirring frequently.
- Add ground pork, and stir-fry until no longer pink.
- Add chili bean paste and miso paste.
- Add chicken stock, soy sauce, and green onions.
- Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes.
- Taste and season with salt and pepper to taste. Remove from heat and set aside.
- Cook ramen noodles al dente according to the instructions on the package.
- Drain completely and divide the noodles into 2 bowls.
- Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs. Serve and enjoy!
Nutrition Facts : Calories 645 kcal, Carbohydrate 57 g, Protein 33 g, Fat 32 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 212 mg, Sodium 4054 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
QUICK AND EASY RAMEN SOUP
Quick, easy, affordable, and comforting Asian soup for two. Transfer soup to a bowl and serve with a bowl of kimchi on the side. Soup tastes great when you add kimchi according to your taste.
Provided by TealSantiago
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 37m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil; cook chicken until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain water and shred chicken using a knife and fork.
- Bring 4 cups water to a boil; add noodles and cook until tender, about 5 minutes. Add chicken, peas and carrots, and egg yolks; cook over high heat, stirring constantly, until soup is heated through, about 5 minutes. Add scallions and soy sauce; cook for 2 minutes more.
- Transfer soup to bowls and serve with kimchi on the side.
Nutrition Facts : Calories 725.6 calories, Carbohydrate 67.7 g, Cholesterol 321.9 mg, Fat 23.7 g, Fiber 5.2 g, Protein 60.5 g, SaturatedFat 10 g, Sodium 1537.5 mg, Sugar 1.5 g
QUICK RAMEN NOODLE SOUP
This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
Provided by Joanne Ozug
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
- Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
- Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
- Serve and enjoy!
Nutrition Facts : Calories 505 kcal, Carbohydrate 62 g, Protein 18 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 5 mg, Sodium 2779 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
EASY HOMEMADE RAMEN
The easiest ramen you will ever make in less than 30 min. And it's so much tastier (and healthier) than the store-bought version!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 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 or Dutch oven 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. Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes. Serve immediately, garnished with eggs.
RAMEN NOODLE SOUP
This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 42.4 g, Fat 10.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.9 g, Sodium 1674.6 mg, Sugar 5.7 g
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- Heat the sesame oil in a saucepan over medium heat. Add the garlic and ginger; stir until fragrant (about 2 minutes). Stir in your broth and soy sauce; bring to a simmer. Add in your noodles; simmer for 5 minutes. NOTE: if you don’t like slurping up long strands of noodles, you can crunch up the noodles while they’re still in the package. Otherwise, stir as they soften in the broth to break them up. Squirt in the Sri Racha.
- If you are using an egg in the broth, you can add it now (or see Recipe Note #1). Note that you have a couple of different options here: 1) you can crack the egg into a ramekin and drop it into the broth, in which case you’ll have a perfectly poached egg hiding out beneath your noodles; or 2) you can beat the egg and swirl it slowly into the broth, which will give you little ribbons of egg strewn like confetti throughout your broth.
- In either case, allow two minutes to let the eggs set, then stir in the carrots and cabbage (if using). NOTE: If you went the poached egg route, stir only very gently so that you don’t break your yolk. Cook for an additional two minutes.
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