Easy & Light Shoyu Ramen Soup Recipe
Servings 1 person
Ingredients
- 1 cup chicken stock
- 1 cup water
- 1/2 tbsp dashi powder
- 1 1/2 tbsp soy sauce
- 1 clove garlic finely chopped
- 1 tbsp ginger thinly sliced
- 1 egg for topping
- 3 heads baby bok choy for topping
- 1/4 pound cremini or shiitake mushroom sliced, for topping
- green onions chopped, for topping
- roasted seaweed for topping
- 1 packet ramen noodle of your choice
Instructions
- To make ramen eggs, bring water to a boil. Put a cold egg in and reduce water to a simmer. Cook eggs for 8 minutes and remove from water and transfer to bowl of ice water. Gently take off the egg shells and cut egg into two halves. Set aside.
- In a pot, bring chicken stock to a boil and put in the baby bok choys and cremini mushrooms. Boil over medium high heat for about 3-5 minutes or until cooked. Remove the baby bok choys and cremini mushrooms from the pot using a slotted spoon. Set aside on a plate.
- Add the water, dashi powder, soy sauce, garlic, and ginger into the chicken stock. Bring to a boil over medium high heat. Lower heat to a medium and simmer for 10 minutes.
- Cook the ramen noodle according to the package's instructions.
- To assemble dish, place the noodles at the center of a bowl. Pour the broth over the noodles and fill up the bowl up to about 2/3. Top with boiled ramen eggs, baby bok choys, cremini mushrooms, roasted seaweed, and green onions.