Ramennoodlesoupwithegggarnish Recipes

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RAMEN NOODLE SOUP WITH EGG GARNISH



Ramen Noodle Soup With Egg Garnish image

I spotted this in the Chicago Tribune and found it to be an excellent way to use up some Easter leftovers. This is very easy and it's also 'after-work' friendly.

Provided by Hey Jude

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans chicken broth
1/2 lb baby bok choy, halved lengthwise
2 green onions, cut into 2-inch lengths
fresh ginger, minced
1 garlic clove, minced
1 1/2 teaspoons soy sauce
1 (3 1/2 ounce) package ramen noodles
1/4 lb sliced ham or 1/4 lb roast pork
4 hard-boiled eggs, peeled and quartered
1 teaspoon sesame oil

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.

Nutrition Facts : Calories 285, Fat 13.3, SaturatedFat 4.6, Cholesterol 201.3, Sodium 1838.1, Carbohydrate 19.3, Fiber 1.4, Sugar 2.5, Protein 21

JAPANESE RAMEN NOODLE SOUP



Japanese ramen noodle soup image

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

700ml chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
1 tsp Worcestershire sauce
thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
pinch of chilli powder
1 tsp white sugar (optional)
375g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil
100g baby spinach
4 tbsp sweetcorn
4 boiled eggs, peeled and halved
1 sheet dried nori, finely shredded
sliced green spring onions or shallots
sprinkle of sesame seeds

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

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