I’ve been meaning to post this ramen recipe for weeks now. I recently started a new job and went on a vacation with my best friend and just got back Monday. Needless to say, life’s been a little crazy. I made this ramen for lunch for my boyfriend and I a few weeks ago when it was ridiculously cold. It was the perfect cozy meal, it is SO easy to make and it feels fancy. I know we’ve all had plain ramen noodles with the 8194390 mg sodium flavor pack at 2 in the morning or during broke college days….but this ramen recipe is just as easy. With just a few additional steps, it is totally worth it and it’s WAY healthier.
2 packages ramen noodles, flavor packets discarded
2 large eggs, soft boiled (method shown below)
8 oz. cremini mushrooms, diced
2 T. sesame oil
1 clove garlic, chopped
1 T. rice wine vinegar
1 T. black sesame seeds
1 quart chicken broth
1 1/2 c. water
2 tsp. red curry paste
2 scallions, thinly sliced
couple handfuls baby spinach
sriracha to garnish, optional
Begin by bringing a small saucepan to boil 2/3 full with water. Once it boils, reduce to a gentle simmer, and very gently lower eggs into water. I usually lower them in on a spoon carefully so they don’t crack. Cover, and cook for 7 minutes. Immediately remove from water and put into an ice bath while you prepare the rest of the soup.
Next, heat the sesame oil in a medium skillet over medium/high heat. Add garlic and sauté for 1-2 minutes until fragrant. Add mushrooms and cook for 5-6 minutes until caramelized and golden. Add rice wine vinegar and sesame seeds and stir to combine. Season with salt and pepper to taste.
Bring chicken broth, water, and red curry paste to a boil, whisking to combine to make sure paste is incorporated. Add noodles and cook according to package directions. Add handfuls of spinach and stir to wilt into soup.