Ingredients
Equipment
Method
- Start by heating the sesame oil in a large skillet over medium heat. The oil will shimmer when it’s ready, releasing its nutty aroma.
- Add in the minced garlic and grated ginger. Sauté for about 2 minutes or until fragrant. You’ll know it’s done when the aroma fills your kitchen and the garlic just begins to turn golden.
- Next, pour in the chicken broth and water. Stir to combine and bring to a gentle boil. Pay attention to the bubbles forming; once they start to rise, it’s time to move on.
- Now, toss in the dried shiitake mushrooms. Let them simmer for about 10 minutes. You’ll see the mushrooms soften, and the broth will become rich and flavorful.
- Add the instant ramen noodles to the pot. Simmer for an additional 5 minutes, or until the noodles are tender. You’ll notice they soak up the wonderful broth.
- Stir in the green onions, kale, and shredded carrots. Remove the pan from the heat. The vibrant colors will pop, and the fresh veggies will brighten the dish.
- It’s time to dish out the ramen! Use a ladle to serve the ramen into bowls, ensuring each bowl gets a good amount of broth and noodles. This is the moment you’ve been waiting for!
- Finally, top each bowl with the soft boiled eggs, a drizzle of chili paste if desired, and sprinkle some toasted panko crumbs for that extra crunch.
Notes
Here are some additional tips to help you get the most out of your Homemade Ramen experience!
- Storage: Store leftover ramen in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the broth separately for up to 2 months. Just reheat and add fresh noodles and veggies when ready to serve.
- Pairing: Serve with a side of steamed dumplings or a simple salad for a complete meal.
- Serving Temperature: Ramen is best served piping hot; enjoy it immediately after preparation for the best flavor.
- Garnishing: Add fresh herbs or a sprinkle of sesame seeds for extra flavor and presentation.