All you *really* need is garlic, ginger, sesame oil, olive oil, vegetable broth (you can use chicken broth, if you’re not pesce/veg), a packet of Ramen noodles, Sriracha or sambal for some heat, and veggies for nutrition. I like to add shredded carrots, sliced scallions, and if I have them, shiitake mushrooms.
- 1 tsp sesame oil
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 tsp freshly grated ginger
- 1/2 cup shredded carrots
- 1/2 cup shiitake mushrooms, sliced (optional)
- 4 cups vegetable broth
- 1 TBSP rice vinegar (optional)
- 3 TBSP low-sodium soy sauce (more to taste)
- 1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
- 2 4oz portions of Hakubaku Ramen (discard the flavor packets)
- Sliced scallions
- Sesame seeds
- Shredded carrots
- Soft-boiled egg
Heat sesame oil and olive oil in a medium-large saucepan over moderate (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you’ll get a bitter flavor.
Add the carrots and mushrooms if you’re using them, and simmer until they soften, about a minute, stirring frequently.
Add the broth, Sriracha sauce, rice vinegar (if using), and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
Carefully place the Ramen noodles into the pot of simmering broth and allow to cook for approx. 2-3 minutes, or until cooked and tender.
Carefully transfer the soup and noodles to bowls, and allow to cool. At this time, make your soft-boiled egg.
Bring water to a boil in a small saucepan. Add the egg(s), and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once five minutes are up, remove the egg(s) and dunk them into the ice bath for about a minute to cool them off enough to handle. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.
Garnish with your toppings of choice.
Fall into a state of bliss.
*In case you were wondering why I use the two oils, it’s because using just sesame oil can bring a bit too much of a potent sesame taste to your broth, depending on what you’re using. But it’s nice to have that hint, so I decided to mix the two. You can definitely use one or the other if you prefer.