Homemade Ramen Soup From Pantry Staples
Equipment
- 1 Large pot
- 1 Small saucepan
- 1 Sharp knife
- 1 cutting board
- 1 Grater
- 1 Garlic press
- 1 Ladle
- 1 Tongs
- 1 Slotted spoon
Ingredients
- 1 package Dried ramen noodles
- 4 cups Chicken or vegetable broth Can sub with heavy whipping cream, or for a vegan option, coconut cream
- 4-6 whole Eggs
- 1 cup Kale, fresh or frozen
- 1 bunch Green onion sliced
- 1 8 oz can/ package Mushrooms, fresh or canned
- 2 tbsp Garlic
- 1 tbsp Ginger grated
- 1 whole Yellow onion diced
Instructions
- Pour broth into a large pot and bring to a boil. Add ramen noodles.
- Add thinly sliced yellow onion and cook until softened, stirring occasionally.
- Add mushrooms, crushed garlic, and ginger. Allow to simmer.
- Meanwhile, soft-boil the eggs: lower 2 large eggs into a small pot of boiling water and cook for 7 minutes. Transfer to an ice bath, then peel and set aside.
- Once noodles are soft, stir in kale and allow to wilt.
- Divide noodles and broth between two bowls. Top with halved soft-boiled eggs and sliced green onions. Serve immediately.
Notes
- Cook the noodles directly in the broth, rather than separately.
- Ice baths for the soft-boiled eggs are essential as they stop the cooking immediately.
- For the most consistent results, bring your eggs to room temperature before boiling. If you like a slightly firmer yolk, go the full 8 minutes; for ultra-jammy, pull them at 6.
- Frozen kale is genuinely just as good here as fresh, so don't feel like you need to make a special trip. If using fresh, a quick rough chop is all it needs. Either way, don't overcook it; 2–3 minutes of gentle simmering keeps it vibrant and a little toothsome rather than army-green and limp.
- I prefer to use canned mushrooms for this recipe because they reduce cooking time and are always on hand in my pantry, making them convenient.
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