The ramen craze hasn't yet died down-and there is no reason that it should! Good ramen soothes the soul. Since I have been feeling under the weather lately, I thought I needed that kind of magic in my life.
I had never concocted a "healthy" homemade ramen before and this one incorporates made-from-scratch broth (yum!). I'm sharing with you a chicken broth ramen recipe I crafted out of craving and curiosity. I guarantee this recipe is slurp-worthy!
2 TBS olive oil
1/2 large yellow onion, sliced
1- 1 1/2 tsp ginger, minced
2-3 cloves garlic, minced
garlic and onion powder
4 c. chicken broth
1 1/2-2 TBS soy sauce
1/2 c. celery, chopped
1/2 c. carrots, chopped
1 c. mushrooms, sliced
1 1/2-2 c. kale, coarsely chopped
2 TBS miso paste
3 packages of instant ramen (discard seasoning packets), or soba noodles
1/4 c. green onions, coarsley chopped
1/4 c. cilantro, minced
3 eggs, hard-boiled
In a large stock-pot, heat olive oil and add onions, ginger, garlic and onions powders, and minced garlic until light brown. Carefully add chicken broth and stir in soy sauce and bring to a boil. Once boiled, add celery, carrots, mushrooms, and let simmer, covered. After about 5 minutes, melt miso paste into soup. Add noodles and cook for 2-3 minutes or until softened. Add kale until wilted. You can add more soy sauce or even salt to taste at this point. Cover and let simmer. Cook eggs in the meantime.
Serve HOT in a bowl and garnish with green onions; cilantro; cooked eggs, halved; and Sriracha if desired.