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Simple Brothy Ramen-style noodle bowl Recipe

Japanese-inspired · Main course · 25 min total

A quick and comforting ramen-style noodle bowl with a savory soy-ginger broth, perfect for a weeknight dinner.

Ingredients

• 4 cups low-sodium chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 soft-boiled eggs, halved
• 1 cup baby spinach
• 2 green onions, sliced
• 1 sheet nori, torn into pieces
• 1 teaspoon toasted sesame seeds

Instructions

1. In a medium pot, combine broth, soy sauce, mirin, sesame oil, garlic, and ginger. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes to blend flavors.
3. Meanwhile, cook ramen noodles according to package directions (about 3 minutes). Drain and divide between two bowls.
4. Add baby spinach to the broth and cook for 1 minute until wilted.
5. Ladle the hot broth and spinach over the noodles.
6. Top each bowl with a soft-boiled egg half, green onions, nori pieces, and sesame seeds. Serve immediately.

Tips

• For a richer broth, add 1 teaspoon of white miso paste dissolved in a little broth.
• To make soft-boiled eggs, boil eggs for 6.5 minutes, then transfer to ice water.
• Customize with toppings like sliced mushrooms, corn, or chili oil.

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