3packetsramen noodles, seasoning packet reserved (1 packet per person)
2largecarrots, sliced
2onions (yellow or red)
2stalkscelery, chopped
2tbspfresh minced ginger
1clovegarlic, pressed or minced
1bunchscallions, sliced for garnish
4cupschicken broth
1/2cupwater
1/2cupcoconut aminos (or low sodium soy sauce)
1tbsphoisin sauce
1tspgarlic chili paste
2tbsprice vinegar
1tbspsesame oilor olive oil
115ozcan of corn
2eggs
scallions and sesame seeds for garnish
Instructions
Instructions for soft boiled egg:
Boil water in a pot, and add the eggs, without breaking (you can do this by placing the egg on a spoon and slowly lowering the spoon into the pot). Boil for 7 minutes, then drain and place eggs in a bowl filled with ice water. Let sit 10 minutes.
Instructions for Ginger Ramen Soup:
Fill a pot with water (enough to cover noodle packets), and place over burner on high. This will be for cooking your ramen noodles.
Heat oil in deep pot. Toss in onions, carrots and celery and cook about 5 minutes. Add shiitakes and cook until onions are translucent, about 5 more minutes.
Toss in minced ginger and garlic into the pot and stir until fragrant, about 30 seconds.
Now add the chicken broth and 1/2 cup of water. In a separate bowl or measuring cup, mix together coconut aminos, garlic chili paste, hoisin and rice vinegar. Add to the broth and stir to combine. Bring soup to a simmer and lower to low.
Drain the liquid from your can of corn and rinse the corn. Toss into your soup and continue to heat the soup on low heat.
*Once the water you started at the beginning of the recipe is boiling, toss in your ramen noodles. I recommend using 1 pack per person. Cook until fully cooked, about 4 minutes. Drain and rinse with cold water. Toss with sesame oil to keep from sticking.
Now ladle your broth into a bowl and place your noodles on top. Assemble your bowl with 1/2 of a soft boiled egg, sesame seeds and chopped scallions. Enjoy!
Notes
Tips
Coconut aminos taste like a slightly sweeter soy sauce, and they contain 90 mg of sodium per teaspoon, while traditional soy sauce contains about 280 mg of sodium per teaspoon. I like the flavor of the coconut aminos, but if you only have soy sauce, that's fine!
If you don't have shiitake mushrooms, don't worry about it! Use what you have. That is the beauty of soups, you can add pretty much whatever you want! A can of peas would also go great in this.
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