homemade ramen noodle

gsschulte

2 large eggs

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoon freshly grated ginger

4 cups reduced sodium chicken broth

4 ounces shiitake mushrooms

1 tablespoon reduced sodium soy sauce

3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*

3 cups baby spinach

8 slices Narutomaki, optional*

1 carrot, grated

2 tablespoons chopped chives

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute.

Cover eggs with a tight-fitting lid and remove from heat; set aside for 8 to 10 minutes. Drain well and let cool before peeling and halving.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1 to 2 minutes.

Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.

Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2 to 3 minutes.

Stir in spinach, Narutomaki, carrot and chives until the spinach begins to wilt, about 2 minutes.

Serve immediately, garnished with eggs.

Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

Narutomaki is a type of kamaboko fish cake and is mainly used as a garnish in noodle soups such as ramen or soba.

Page footer