Ramen Noodle Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Ramen noodles: The main component of the dish, these noodles cook quickly and absorb the flavors of the broth.

Mushrooms: Adds a meaty texture and earthy flavor to the soup.

Garlic: Provides a pungent and aromatic depth to the broth.

Soy sauce: Adds umami and saltiness to the soup.

Sesame oil: Contributes a nutty flavor and richness to the dish.

Green onions: Used as a fresh and crunchy garnish.

Boiled eggs: Adds protein and a creamy texture when halved and placed on top.

When preparing ramen noodles, it's essential to cook them separately from the broth to avoid overcooking. Once the noodles are cooked to your desired texture, drain them and rinse briefly under cold water to stop the cooking process. This ensures that the noodles remain firm and don't become mushy when added to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a great option for vegetarians.

• ramen noodles - Substitute with rice noodles: Rice noodles offer a gluten-free alternative and have a similar texture.

• sliced mushrooms - Substitute with zucchini slices: Zucchini slices add a different texture and absorb the flavors well.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that complements the soup.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it has a different flavor profile.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• boiled eggs - Substitute with tofu cubes: Tofu cubes provide a protein-rich, vegan-friendly alternative.

• Allow the ramen noodle soup to cool completely before storing. This prevents condensation, which can make the soup watery.
• Transfer the soup to an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.
• Store the soup in the refrigerator for up to 3-4 days. For longer storage, place the container in the freezer, where it can be kept for up to 2-3 months.
• When reheating, thaw the frozen soup in the refrigerator overnight. This ensures even reheating and maintains the texture of the noodles and vegetables.
• Reheat the soup on the stove over medium heat until it reaches a simmer. Avoid boiling, as this can overcook the noodles and make them mushy.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
• For best results, store the boiled eggs separately and add them to the soup just before serving. This keeps them from becoming rubbery.
• Similarly, store the green onions separately and add them fresh to maintain their crisp texture and vibrant flavor.

• For a quick and easy method, use the microwave. Place your ramen noodle soup in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious as the bowl may be hot.

• If you prefer a more traditional approach, reheat on the stovetop. Pour the leftover soup into a pot and heat over medium heat. Stir occasionally to prevent sticking and to distribute the heat evenly. Once it starts to simmer, it's ready to serve.

• For those who love the convenience of modern kitchen gadgets, use an instant pot. Transfer the leftover soup to the pot, set it to the sauté function, and heat until it reaches your desired temperature. Stir occasionally to ensure even heating.

• If you have a steamer, you can reheat the noodles separately to maintain their texture. Place the noodles in the steamer basket and steam for about 3-5 minutes. Meanwhile, heat the broth on the stovetop or in the microwave. Combine them just before serving.

• For a more gourmet touch, reheat the broth and noodles separately. Heat the broth on the stovetop until it simmers. Place the noodles in a colander and pour boiling water over them to warm them up. Combine the hot broth and noodles in a bowl, and add your toppings like green onions and boiled eggs just before serving.

• Pot: Used to bring the chicken broth to a boil and cook the ingredients together.

• Knife: Essential for slicing mushrooms, mincing garlic, and cutting green onions.

• Cutting board: Provides a safe surface for slicing and mincing ingredients.

• Measuring cups: Used to measure the chicken broth and other liquid ingredients accurately.

• Measuring spoons: Used to measure the soy sauce and sesame oil precisely.

• Stirring spoon: Used to stir the soup and ensure all ingredients are well combined.

• Tongs: Useful for handling the ramen noodles and placing them into the soup.

• Ladle: Used to serve the hot soup into bowls.

• Bowls: For serving the ramen noodle soup.

• Timer: Helps keep track of cooking times for the broth, mushrooms, and noodles.

• Colander: Optional, for draining the ramen noodles if needed.

• Egg slicer: Optional, for neatly halving the boiled eggs.

Prepare ingredients in advance: Mince garlic and slice mushrooms ahead of time to streamline cooking.

Use pre-boiled eggs: Boil eggs earlier and store them in the fridge to save time.

Quick broth heating: Use a microwave to heat chicken broth quickly before transferring to the pot.

Instant ramen noodles: Opt for instant ramen noodles that cook in just a few minutes.