Ramen Noodle Soup With Egg Garnish Recipes

RAMEN NOODLE EGG DROP SOUP

Steps:

• In a saucepan, boil water.
• Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
• Add noodles and cook for 3-5 minutes or until noodles are tender.

RAMEN NOODLE SOUP

Steps:

• Bring broth and water to a boil in a large sauce pan.
• Add Ramen noodles (discard flavor packet).
• Return to a boil and simmer, uncovered, until nearly done (about 3 minutes).
• Beat eggs in a small bowl and pour into simmering soup.
• Do not stir (eggs will serface in a cluster.
• Heat 30 seconds.
• Stir in spinach.
• Simmer until wilted, about 1 minute.
• Stir in 1 tablespoon of soy sauce.
• Garnish with green onions.

RAMEN NOODLE SOUP WITH EGG GARNISH

Steps:

• Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
• Stir in the noodles; cook until noodles are tender, about 3 minutes.
• Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.

RAMEN SCRAMBLED EGGS

Steps:

• Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.
• Heat oil a non-stick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.
• Whisk eggs, water, and salt together in a bowl; pour into same skillet as noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.

JAPANESE RAMEN NOODLE SOUP

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.

RAMEN NOODLE SOUP

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.

RAMEN NOODLE SOUP

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.

RAMEN NOODLE VEGETABLE SOUP

Steps:

• Place all ingredients, except the veg-all, in a stove top pan with lid.
• Simmer about 20-30 minutes to give the ingredients time to blend and the noodles and vegetables time to cook.
• About 10 minutes before serving, add the can of veg-all--I add the can here so that the veggies don't get mushy from simmering but get heated through.
• Stir occasionally.
• Serve when veggies are heated through.