Super Quick Ramen Bowls Recipe

A slightly Americanized version of Ramen Bowls, this one-dish dinner comes together super quick and easy for those busy weeknights.

Ingreadient

• 2 teaspoons toasted sesame oil
• 5 cloves garlic (minced)
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon crushed red pepper ((double this if you like a little kick))
• 4 carrots ( shredded or finely diced)
• 8 ounces shiitake mushrooms (caps thinly sliced)
• 6 to 7 cups low-sodium chicken broth (can sub vegetable broth, amount depends on how soupy you like it)
• 1/2 cup low-sodium soy sauce (reduce amount if using regular soy sauce)
• 1 teaspoon fish sauce
• 10 ounces dried whole-grain ramen noodles (4 "cakes" of noodles, about 2.5 oz each)
• 2 green onions (thinly sliced (white and green parts), for garnish)
• 1 handful kale (thinly sliced, for garnish)
• 2 soft-boiled eggs ( sliced in half, for garnish)

Step by step

1. Heat the sesame oil in a large pot over medium heat. Stir in the garlic, ginger, red pepper, carrots, and mushrooms until fragrant and the veggies begin to soften, 3 to 5 minutes.
2. Pour in the broth, soy sauce, and fish sauce and bring to a boil. Add the ramen noodles and stir until completely broken up. Boil for 3 minutes and then turn off the heat.
3. Divide soup among four bowls and garnish each one with green onion, sliced kale, and soft-boiled eggs.
4. Place 2 eggs in the bottom of a small pot and cover with a few inches of cold water. Bring to a boil then immediately cover with a lid and remove from heat.
5. Let sit for 6 to 7 minutes (depending on how runny/firm you like them!). Drain most of the water, add ice to cool the eggs, then peel and slice in half.