Friday, January 22, 2016

Grown up Ramen

My boys adore top ramen. I like the idea, but those packages with the overly salty seasoning packet just makes me cringe. So, I set out to make my own grown up version of ramen. I wanted chicken, egg, spinach and a really flavorful broth. This recipe fit the bill quite well. And, it's amazingly easy to modify based on what's in your fridge and pantry.

Grown up Ramen
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups chicken broth
3 cups water
1 tablespoon soy sauce, or more, to taste
1 tsp. fish sauce
3 pkgs ramen noodles (discard seasoning packets)
3 cups baby spinach
1 carrot, grated
2 tablespoons scallions (the green parts)
1 cup chopped, roasted chicken
2-3 soft-boiled eggs, sliced lengthwise

1. Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

2. Whisk in chicken broth, soy sauce, fish sauce and 3 cups water.

3. Bring to a boil; reduce heat and simmer about 10 minutes. Stir in noodles until loosened and cooked through, about 2-3 minutes.

4. Stir in spinach, carrot and scallions until the spinach begins to wilt, about 2 minutes. Top with chicken and eggs.

5. Serve immediately.

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