This was my first foray into homemade ramen, and it was absolutely delicious!
Ingredients
- 2 packets instant ramen noodles, seasoning packets discarded
- 4 Eggs
- 8 ounces mushrooms
- 1 heaping teaspoon grated ginger
- 1 heaping tablespoon diced garlic
- 4 cups chicken broth
- 2 Tablespoons Soy Sauce
- Squeeze Sriracha, plus more for serving
- 1 Tablespoon plus 2 splashes Rice Vinegar
- 4 dashes Fish Sauce
- Olive Oil
- Green Onions for garnish
- Furikake for garnish
- Fresh Bean Sprouts for garnish
To make the eggs and noodles:
Boil water in a small sauce pan. Add the eggs to the boiling water and boil for 5 minutes uncovered. Immediately remove from water and transfer to an ice bath. Break each brick of noodles in half and place into the boiling water. Boil according to package directions (likely 3 minutes), then drain.
To make the broth:
Heat 1 tablespoon of oil in a large stock pot. Add the ginger and garlic and fry until fragrant, about 1 minute. Add the sliced mushrooms to the pot and cook for 7 minutes. Next, add the chicken broth, soy sauce, fish sauce, rice vinegar and a splash of sriracha to the pot. Bring to a boil, then simmer for 15 minutes.
Assemble all ingredients into two bowls and top with sliced green onions, bean sprouts and furikake. Enjoy!
Optional Addition of Chicken Breast:
Heat 1 tablespoon of oil in a skillet. Slice the chicken breast in half so you have two thinner strips. Season on both sides with salt and pepper. Place chicken in skillet and sear on both sides, approximately 2 minutes each. To the chicken add 1 tablespoon soy sauce, 1 teaspoon sriracha, and 1 tablespoon rice vinegar. Continue cooking until chicken is cooked through.