Ingredients
Scale
- 2 packs of instant ramen noodles (preferably spicy flavor)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon chili flakes (adjust to heat preference)
- 1 teaspoon sugar
- ½ cup sliced green onions
- ½ cup sliced mushrooms (optional)
- ½ cup shredded carrots (optional)
- Soft-boiled eggs (for topping)
Instructions
- Sauté Aromatics: Heat sesame oil in a skillet and add minced garlic and grated ginger. Sauté until fragrant, about 1 minute.
- Prepare the Broth: Pour in chicken or vegetable broth, then stir in soy sauce, gochujang, chili flakes, and sugar. Bring to a gentle boil.
- Cook the Noodles: Add ramen noodles to the boiling broth. Cook for 3-4 minutes until tender, stirring occasionally.
- Add Vegetables and Finish: In the last minute, add sliced mushrooms and shredded carrots if desired. Once cooked, turn off heat and garnish with sliced green onions and soft-boiled eggs.
Notes
- Adjust the chili flakes and gochujang quantities to control spiciness.
- Add a splash of sesame oil at the end for extra richness.
- Use fresh garlic and ginger for maximum flavor.
- Include protein like sliced beef or tofu for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian friendly if using vegetable broth and egg-free noodles
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 1500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 110 mg