Serves 6
25 min
Quick Homemade Ramen
Recipe GLPR08d78e1d392da9
A vibrant, quick ramen bowl bursting with savory depth. Ginger and garlic infuse sesame oil, building an aromatic base that combines with rich broth and tender shiitake mushrooms. Instant ramen noodles cook right in the seasoned liquid, then fresh kale and carrots soften slightly from residual heat, creating a wholesome one-pot meal. Top with crispy panko crumbs and sriracha for heat and crunch. Ready in under 30 minutes.
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Ingredients
1 tablespoon sesame oil
3 teaspoons grated fresh ginger
4 teaspoons grated fresh garlic
4 cups chicken or vegetable broth
4 cups water
1 ounce dried shiitake mushrooms
2 packages instant ramen noodles (noodles only, discard flavor packets)
1/2 cup chopped scallions or chives
2 cups chopped fresh kale
1 cup shredded carrots
Sriracha hot sauce to taste
1/4 cup panko breadcrumbs, golden brown and crispy
Directions
Pour the sesame oil into a large pot or deep skillet and place over medium-low heat. Allow it to warm for about 1 minute.
Add the grated ginger and garlic to the warm oil and stir constantly for approximately 2 minutes, until the aromatics become soft, fragrant, and begin to deepen in color.
Carefully pour in the broth and water, stirring to combine with the ginger-garlic mixture. Increase heat to medium and bring the liquid to a gentle simmer.
Add the dried shiitake mushrooms to the simmering broth. Continue simmering for 10 minutes, allowing the mushrooms to rehydrate and release their umami flavor into the broth.
Add the instant ramen noodles directly to the hot liquid, breaking them apart gently with a spoon or chopsticks as they soften. Simmer for an additional 5 minutes, stirring occasionally, until the noodles are tender and cooked through.
Stir in the chopped scallions or chives, combining them thoroughly with the broth and noodles.
Remove the pot from heat and gently stir in the chopped kale and shredded carrots. The residual heat will begin to soften them without overcooking.
Ladle the ramen and broth into serving bowls. Top each bowl with crispy panko breadcrumbs. Season to taste with sriracha, soy sauce, and salt. Serve immediately while hot.
