Ingredients
Scale
- 2 packs of instant ramen noodles (preferably spicy for extra kick)
- 4 cups chicken or vegetable broth
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cup sliced mushrooms
- 1 cup chopped green onions
- 1 soft-boiled egg (optional)
- Vegetables like spinach or bok choy (optional)
- Sesame seeds and sliced chili for garnish
Instructions
- In a large pot, combine chicken or vegetable broth with gochujang, soy sauce, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat for about 5 minutes.
- Add ramen noodles and sliced mushrooms to the broth. Cook for 3-4 minutes until noodles are tender. If using greens like spinach or bok choy, add them during the last minute of cooking.
- While noodles cook, prepare a soft-boiled egg by boiling for 6-7 minutes. Peel and halve the egg. Finely chop green onions.
- Divide the noodles and broth into serving bowls. Top each with a halved soft-boiled egg, green onions, sesame seeds, and sliced chili if desired. Drizzle with sesame oil for extra flavor before serving.
Notes
- Adjust spiciness by varying gochujang or adding chili flakes.
- Use fresh ingredients to enhance flavor.
- For added protein, include slices of cooked beef, chicken, or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 1500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg