This ramen soup is an easy way to transform simple noodles into a rich and flavorful dish.
Ramen can mean a lot of different things these days. We’re all familiar with the ramen noodle packets from our college days, but recently high-end ramen places have been popping up all over the place.
Some ramen packages are better than others, but for the most part the sodium levels are completely off the charts. On top of that, a ramen packet will never really satisfy the craving for that really good ramen you get at a noodle bar – and to make that at home is a ton of work.
This recipe falls somewhere in between a ramen packet and a bowl of that fancy stuff, but is super easy to make at home. It’s the perfect thing to have if you really want good ramen but don't have the money or time or ability to go out and get it (and you don't want to simmer a bone stock for 24 hours).
Start with chicken stock and add a flavor bomb of ginger, garlic, soy sauce, sriracha and rice vinegar.
Pick apart a rotisserie chicken and add that to the broth, along with a handful of spinach.
Boil your noodles and add them to the bowl, followed by a ladle of the broth. Try and get good fresh ramen noodles from an Asian market.
Load it up with all your favorite ramen toppings! My favorite part is the egg. The soft yolk makes the broth so rich. This soup satisfies so many cravings and is perfect for this freezing weather!
Dan Whalen (@tFimB) wants to put an egg in all his soups. He has been blogging for over 6 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!