Description
A warming and comforting recipe for spicy ramen noodles, perfect for hectic weeknights, filled with rich flavors and nostalgic memories.
Ingredients
Scale
- 2 Tbsp. sesame oil
- 1 Tbsp. minced fresh garlic
- 2 tsp. freshly grated ginger
- 1 1/2 tsp. chili flakes
- 1 to 2 Tbsp. vegetable oil
- 6 oz. shiitake mushrooms, tough stems removed
- 1 bunch green onions, divided
- 1 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 2 tsp. fish sauce
- 4 cups vegetable broth
- 4 (3-oz.) packs dry ramen noodles (seasoning packs discarded)
- 3/4 cup frozen shelled edamame, thawed
- Optional toppings: fresh basil or cilantro, bean sprouts, soft-boiled egg
Instructions
- Heat the sesame oil in a stockpot over medium-low heat. Add garlic, ginger, and chili flakes, and simmer for about 5 minutes until fragrant; transfer to a bowl and set aside.
- In the same pot, increase the heat to medium-high, add vegetable oil, and sauté shiitake mushrooms for 6-7 minutes until golden brown and tender. Chop two-thirds of the green onions and add them to the pot, sautéing for another 2 minutes.
- Stir in rice vinegar, soy sauce, fish sauce, and vegetable broth, bringing to a gentle boil.
- Add ramen noodles, reduce heat, and simmer uncovered for 3-5 minutes until noodles are cooked through.
- Stir in reserved garlic-chili oil and thawed edamame. Ladle ramen into bowls and top with remaining chopped green onions and optional toppings.
Notes
For extra depth of flavor, consider adding a splash of sesame oil to the broth before serving. Customize with fresh vegetables or protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg