Easy Ramen Soup
Active Time 20 min
Servings 2
Difficulty 2/5

 

    Ingredients

    2 eggs

    1 tablespoon cooking oil, we used avocado

    3 tablespoons grated ginger

    3 tablespoons minced garlic

    8 cups broth – chicken or vegetable

    1 oz. dried shiitake mushrooms

    2 packets of instant ramen, noodles only

    2 tablespoons soy sauce

    1 teaspoon sesame oil

    1 teaspoon sambal chili garlic sauce, optional

    Sea salt, as needed

    2 green onions, thinly sliced

    2 radish, thinly sliced

    1 pack of Gimme Roasted Seaweed Snacks, Chili Lime, thinly sliced

    ½ teaspoon sesame seeds

    Instructions

    1. Bring a small pot of water to a boil then use a spoon to gently lower eggs to the bottom one at a time. Let simmer 7 ½ minutes then remove and place immediately into a bowl of ice water to cool.
    2. In a large pot sauté garlic and ginger in oil over medium heat about 1 minute until fragrant.
    3. Add broth and mushrooms, then simmer for 15-20 minutes until mushrooms are tender.
    4. Add ramen noodles and cook until done.
    5. Stir in soy sauce, sesame oil, and sambal chili paste, if using. Season to taste with sea salt.
    6. Cut eggs in half and divide the soup into 2 bowls.
    7. Top each with an egg, green onion, radish, Gimme, and sesame seeds!
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