JAPANESE RAMEN NOODLE SOUP
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
Provided by Lina Croft
Categories Dinner, Lunch, Main course, Pasta
Time 40m
Number Of Ingredients 17
Steps:
- Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
- Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g ramen noodles following the pack instructions, then drain and set aside.
- Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
- Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
- Strain the stock into a clean pan, then bring to the boil once again.
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 4.9 milligram of sodium
RAMEN NOODLE SOUP
This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 42.4 g, Fat 10.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.9 g, Sodium 1674.6 mg, Sugar 5.7 g
EASY, SPICY CHICKEN RAMEN NOODLE SOUP
Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.
Provided by KKraft
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
- Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
- Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 14.8 g, Cholesterol 219.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 26.5 g, SaturatedFat 4.8 g, Sodium 2596.3 mg, Sugar 1.9 g
RAMEN NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes.
- Meanwhile, make the broth: Put the bacon and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes.
- Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.)
- Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes.
- Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired.
- Toppings Bar
- Take your pick: These taste great in just about any combination.
- Shredded rotisserie chicken
- Sauteed mushrooms
- Nori strips (seaweed)
- Shredded kale
- Cubed firm tofu
- Snow peas
- Toasted sesame seeds
- Sliced radishes
- Sliced scallions
- Bean sprouts
- Kimchi
- Watercress
- Sliced jalapeno
- Pickled ginger
- Wasabi paste
- Fried egg
- Sesame oil
- Sriracha
- Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.
- Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.
- Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven. Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees F,3 hours; slice.
INSTANT POT® JAZZED-UP INSTANT RAMEN NOODLE SOUP
I've loved instant ramen noodles since I was a kid, but as an adult I wanted to incorporate some nutrition into them and also more flavor. Sure, you can make this on the stovetop but the beauty of using the Instant Pot® is that you throw it all in, walk away, and the veggies all get evenly cooked. No more mushy peas and underdone carrots. I like to make a batch and separate it into "to go" containers for weekday lunches.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
- Ladle into bowls and top with chopped scallions.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 13 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 477.3 mg, Sugar 2.3 g
RAMEN NOODLE EGG DROP SOUP
Make and share this Ramen Noodle Egg Drop Soup recipe from Food.com.
Provided by MeliBug
Categories Low Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, boil water.
- Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
- Add noodles and cook for 3-5 minutes or until noodles are tender.
EGG DROP RAMEN NOODLE SOUP
This might seem like a wierd recipe to post...But I myself had never thought to add an egg to Ramen Noodles before, So thought I'd share incase someone else had never thought of it either...lol I wasn't feeling well today, but felt I needed something, so decided to make chicken Ramen and add a little spinach. (gotta get in the...
Provided by Wendy Rusch
Categories Other Soups
Number Of Ingredients 7
Steps:
- 1. In a saucepan add water and spinach, bring to a boil. Add ramen noodles. Cook and stir for 3 minutes. Then add ramen seasoning pkt, garlic powder, soy sauce and sesame oil if desired, stir well. Remove from heat and stir in beaten egg. It will cook on it's own as you stir it. Let stand 3-5 minutes, pour into your bowl and enjoy!
SLOW-COOKER CHICKEN AND RAMEN NOODLE SOUP
Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- In 3 1/2 or 4-quart slow cooker, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix. Pour broth over top.
- Cover; cook on Low setting for 7 to 8 hours.
- About 10 minutes before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or until noodles are tender.
- Just before serving, stir in onions. If desired, add salt and pepper to taste.
Nutrition Facts : Calories 295, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1000 mg, Sugar 3 g
RAMEN CHICKEN NOODLE SOUP
This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 7.4 g, Cholesterol 30.7 mg, Fat 4 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 1057.2 mg, Sugar 2.6 g
RAMEN NOODLE SOUP
This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores. Try different flavors and broth.
Provided by Luvs 2 Cook
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger.
- Simmer, uncovered, for 10 minutes.
- Stir in sesame oil and garnish with green onions.
Nutrition Facts : Calories 226.6, Fat 7.8, SaturatedFat 3.8, Sodium 1189.5, Carbohydrate 33.6, Fiber 1.6, Sugar 1.2, Protein 5.8
GRANDMA'S SOUPED UP RAMEN NOODLE SOUP
This is a fast and simple dish. It's a glam version of ramen noodles. We grew up with ramen noodles and always added ingredients like kimchi, eggs and scallions. Grandma's version was extra special with fancy ingredients. For more recipes like this, visit www.yobodish.com.
Provided by yobodish
Categories Korean
Time 15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Whisk rice wine vinegar and soy sauce. Set aside.
- Heat a medium-size pot and add oil. Stir in the garlic and pork and cook until the pork is no longer pink. Add water, noodles soup base and vinegar mix. Bring to a boil. Add the onions, fish cakes, and mushrooms. Season with pepper. Cook for 2 minutes. Add the Ramen noodles and bean curd. Cook for 3 minutes. Top with scallions and egg.
Nutrition Facts : Calories 334.4, Fat 13.4, SaturatedFat 4.8, Cholesterol 128.8, Sodium 1444.6, Carbohydrate 32.2, Fiber 2.3, Sugar 2, Protein 21.2
GINGER BEEF AND RAMEN NOODLE SOUP RECIPE - (4.2/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- 1. Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and temperature registers 125 degrees for medium-rare, six to eight minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for five minutes. Slice steak in half lengthwise, then slice thin against grain. 2. Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes. 3. Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about three minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into four serving bowls and divide steak and cilantro evenly among bowls. Serve.
RAMEN NOODLE VEGETABLE SOUP
Make and share this Ramen Noodle Vegetable Soup recipe from Food.com.
Provided by Juenessa
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients, except the veg-all, in a stove top pan with lid.
- Simmer about 20-30 minutes to give the ingredients time to blend and the noodles and vegetables time to cook.
- About 10 minutes before serving, add the can of veg-all--I add the can here so that the veggies don't get mushy from simmering but get heated through.
- Stir occasionally.
- Serve when veggies are heated through.
CROCKPOT CRISPY CARAMELIZED PORK RAMEN NOODLE SOUP W/CURRY ROASTED ACORN SQUASH
Steps:
- Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/2 cup soy sauce, 1/2 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow). About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F. In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp. Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands. Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm. Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!
RAMEN NOODLE BRATWURST SOUP
Provided by Robert Irvine : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grapeseed oil over medium-high heat in a skillet. Cook bratwurst for a few minutes and drain on paper towels.
- Bring 8 cups water to a boil. Stir in ramen noodles and let cook for 2 minutes. Stir in chicken flavor pack and cook for 2 more minutes. Add bratwurst and let sit covered for 1 minute.
- Serve hot sprinkled with chopped fresh parsley or chives.
RAMEN NOODLE SOUP WITH EGG GARNISH
I spotted this in the Chicago Tribune and found it to be an excellent way to use up some Easter leftovers. This is very easy and it's also 'after-work' friendly.
Provided by Hey Jude
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
- Stir in the noodles; cook until noodles are tender, about 3 minutes.
- Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.
Nutrition Facts : Calories 285, Fat 13.3, SaturatedFat 4.6, Cholesterol 201.3, Sodium 1838.1, Carbohydrate 19.3, Fiber 1.4, Sugar 2.5, Protein 21
BEEF RAMEN NOODLE SOUP WITH CHOY SUM AND ENOKI MUSHROOMS RECIPE - (4.8/5)
Provided by LaurenBoyle
Number Of Ingredients 11
Steps:
- Prepare the ingredients: Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Finely chop the stems of the choy sum into small pieces, then roughly chop the leaves into large bite-sized pieces. Peel and mince the garlic and ginger. Thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root end of the enoki mushrooms.Cook the flank steak: Cook the flank steak: Season the flank steak with salt and pepper on both sides. In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Cook the steak 3 to 4 minutes per side, or until it reaches your desired degree of doneness. (Loosely cover the pot with aluminum foil to help the steak cook faster.) Transfer the steak to a plate, leaving any drippings in the pot. Let the steak rest for at least 5 minutes, loosely covering the plate with aluminum foil to keep warm. Cook the aromatics: To the pot with the steak drippings, add 2 teaspoons of olive oil and heat on medium until hot. Add the garlic, ginger and white parts of the scallions, and cook 1 to 2 minutes, or until fragrant and slightly softened, stirring frequently. Add the choy sum and season with salt and pepper. Cook 1 to 3 minutes, or until the choy sum is slightly softened and wilted. Add the seasonings: Increase the heat to high. Stir in the enoki mushrooms, beef demi-glace, miso paste, soy sauce and 4 cups of water. Bring the soup to a boil, then reduce the heat to medium and simmer 4 to 5 minutes to develop the flavors. Slice the flank steak: While the soup is boiling, find the lines of muscle (or the grain) of the cooked flank steak and thinly slice the beef against (perpendicular to) the grain. Add any steak juices from the cutting board into the soup. Transfer the sliced steak to a small bowl and toss with the hoisin sauce until well coated. Cook the noodles & plate your dish: To the large pot of boiling water, add the fresh ramen noodles and cook 1 to 2 minutes, or until the noodles are tender, stirring frequently to prevent sticking. Drain the noodles thoroughly. Stir the cooked noodles into the soup and remove from heat. To plate your dish, divide the soup and noodles between 2 bowls and lay the coated flank steak on top. Garnish with the green parts of the scallions. Enjoy!
EXTRA SPECIAL RAMEN NOODLE SOUP
I learned to make Ramen Noodle in college extra special as I ate it alot. This is one of my favorites. This one is best with either Pork Flavored or Oriental Flavored Ramen Noodles
Provided by Lucky Chef
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Add 3 cups water to pan.
- Chop cabbage and meat into slivers.
- Put in all ingredients except noodles.
- Cook till cabbage is crisp tender.
- Add ramen noodles.
- Cook for additional 5 minutes.
- Makes about 3 servings.
Nutrition Facts : Calories 145.9, Fat 4.9, SaturatedFat 2.2, Sodium 341.2, Carbohydrate 22.6, Fiber 1.6, Sugar 2.4, Protein 3.7
GLUTEN FREE RAMEN-STYLE NOODLE SOUP
Make and share this Gluten Free Ramen-Style Noodle Soup recipe from Food.com.
Provided by Az B8990
Categories Clear Soup
Time 10m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Place the noodles, bouillon cubes, and water in a smal pot. Bring to a boil. Add the vegetables if using.
- Cook for approximately 3 minutes, until the noodles are tender.
- If desired, add cayenne to spice up the soup.
- If desired, break the egg into the soup and stir quickly to mix. Cook for just a minute or so, until the egg is cooked.
- To make into a meal - add some left over chicken, beef, or shrimp.
BEEF RAMEN NOODLE SOUP
Number Of Ingredients 15
Steps:
- Heat the olive oil in dutch oven or other large soup pot over medium high heat. When the oil is hot, add the onion, carrots, and celery and cook for about 10 minutes until the vegetables are getting soft and the onions are translucent. Add the garlic and parsley and cook for another minute. Add the beef stock, chicken stock, water, soy sauce, and sriracha. Season to taste with salt and pepper. Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes. Add the Ramen noodles and cook for 3 minutes.
- Season steak with a mixture of garlic powder, onion powder, salt, pepper, and a tiny bit of ginger powder. You can really use any blend of seasoning that you like to your tastes. We used really thin cut (approx 1/2") steaks and just seared in a skillet for a couple minutes on each side and then sliced thinly on a bias. You could substitute the beef for chicken breast, pork loin, sausage, tofu, etc.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #soups-stews #easy #number-of-servings #3-steps-or-less
You'll also love