Japanese
Ramen Noodle Soup
by Chef in Camicia · 306K subscribers on YouTube
Quick ramen noodle soup ready in just 15 minutes. A speedy but tasty version with miso, coconut cream, and a creamy egg.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 1
- Difficulty
- easy
Ingredients
17 items- Oilas needed
- 1/2 pcsSpring Onionsliced
- Fresh Gingerto taste, grated
- 1 pcsGarlicclove, minced
- Misoto taste
- Leeksliced
- Vegetable Brothas needed
- Crema di coccococonut cream
- 1 pcsEgg Yolkegg yolk
- 1 tbspSoy Saucesoy sauce
- Pasta di Peperoncinochili paste, to taste
- Pac Choybok choy, roughly chopped
- Mushroomsmushrooms, sliced
- Alga(optional) — seaweed (nori or wakame), crumbled
- 140 gNoodlesramen noodles or other
- 1 pcsEggfor topping, soft-boiled
- Limewedge, for serving
Method
- Cook the noodles according to package directions; drain and set aside.
- In a pan, heat oil and sauté sliced spring onion, grated ginger, minced garlic, and miso paste for 1–2 minutes.
- Add sliced leek and vegetable broth; bring to a simmer.
- In a small bowl, whisk together coconut cream, egg yolk, and soy sauce. Stir in chili paste.
- Pour the coconut mixture into the simmering broth and cook for about 3–4 minutes.
- In the last 5 minutes of cooking, add bok choy, mushrooms, and seaweed (if using).
- To serve, place cooked noodles in a bowl, ladle the hot soup over them, and top with a soft-boiled egg, crumbled seaweed, spicy sauce (optional), sliced spring onion, and a lime wedge.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
