Ramen Soup With Farm Fresh Eggs And Spring Vegetables Recipe

Name: Ramen Soup With Farm Fresh Eggs And Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken-Based Ramen Broth; 1 leek; 2 tablespoons olive oil; 4 peeled garlic cloves; 6 pieces sliced fresh ginger; 6 cups chicken broth (homemade or store bought); 1/2 cup soy milk (optional); Ramen and Topping Options; 4 packets fresh ramen noodles; 2 cups corn kernels (fresh or frozen) (optional); 4 eggs (optional); salt and pepper to taste; sesame oil (for drizzling); pea tendrils (optional); scallions (optional); squash blossoms (optional)

Servings: persons

Chicken-Based Ramen Broth
1 leek
2 tablespoons olive oil
4 peeled garlic cloves
6 pieces sliced fresh ginger
6 cups chicken broth (homemade or store bought)
1/2 cup soy milk (optional)
Ramen and Topping Options
4 packets fresh ramen noodles
2 cups corn kernels (fresh or frozen) (optional)
4 eggs (optional)
salt and pepper to taste
sesame oil (for drizzling)
pea tendrils (optional)
scallions (optional)
squash blossoms (optional)

1
Cut leek into quarters, then halves. Saute in 1 tbsp. olive oil with garlic and ginger over medium heat until dark brown (about 20 minutes).
2
Add chicken broth and simmer with sauteed ingredients for about 1 hour. Strain broth to remove leek mixture. Add salt (to taste) and soy milk (optional).
3
Meanwhile, saute corn (or your favorite vegetables) with remaining 1 tbsp. olive oil and a little sea salt and cook noodles in boiling water until al dente. Drizzle noodles with sesame oil for extra flavor.
4
For perfectly medium-boiled eggs, gently add each egg to a pot of boiling water and cook for 7 minutes. Transfer to an ice bath for 4 minutes, making sure eggs are completely cool before removing. Peel and slice.
5
To curl scallions, cut cleaned and trimmed stalks lengthwise into very thin strips. Add to an ice bath and refrigerate for about an hour.
6
Add corn and ramen to broth. Assemble bowls with toppings or let each family member create his/her own.

1565

kcal

Calories

Fat

159

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chicken-Based Ramen Broth, 1 leek, 2 tablespoons olive oil, 4 peeled garlic cloves, and more.

Yes, Ramen Soup With Farm Fresh Eggs And Spring Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ramen Soup With Farm Fresh Eggs And Spring Vegetables

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