Ingredients
Scale
- 2 packs of ramen noodles
- 4 cups chicken or vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 cup sliced onions
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 1 cup spinach
- Soft-boiled eggs (optional for garnish)
- Sesame seeds for garnish
Instructions
- Boil the ramen noodles in a pot of water until al dente, then drain and set aside.
- In a large frying pan, heat sesame oil, then sauté sliced onions and minced garlic until translucent.
- Add sliced mushrooms, sauté for 2-3 minutes, then pour in the stock, soy sauce, and mirin. Simmer for about 10 minutes.
- Assemble the ramen bowl by dividing noodles into bowls, ladle the broth, and top with spinach, green onions, soft-boiled egg, and sesame seeds.
Notes
- Store leftover broth and noodles separately in an airtight container for up to 3 days.
- For vegetarian option, substitute chicken stock with vegetable stock.
- Customize with additional toppings like shredded carrots or tofu for extra protein.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian-friendly options available
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg