Description
This recipe delivers heat and flavor in minutes. You get chewy noodles in a savory broth. Chili paste provides a strong kick. Customize the toppings to fit your taste. It makes a quick and satisfying dinner.
Ingredients
Scale
- 2 packs instant ramen noodles (discard seasoning packets)
- 4 cups chicken broth
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon chili paste (sambal or gochujang)
- 1 teaspoon sesame oil
- 2 large eggs, soft-boiled
- 2 green onions, sliced
- 1 tablespoon chili oil
- 1 cup spinach
Instructions
- Bring a pot of water to a boil.
- Cook noodles for 3 minutes until tender.
- Drain noodles and set them aside.
- Heat vegetable oil in a soup pot over medium heat.
- Sauté garlic and ginger for 1 minute.
- Pour in chicken broth.
- Stir in soy sauce and chili paste.
- Simmer the broth for 5 minutes.
- Add spinach to the broth and cook for 1 minute.
- Divide the cooked noodles between two bowls.
- Pour the hot broth and spinach over the noodles.
- Slice soft-boiled eggs in half.
- Top bowls with eggs, green onions, and chili oil.
- Serve immediately while hot.
Notes
- Add sliced pork, chicken, or tofu for extra protein.
- Adjust the amount of chili paste to control the heat.
- Corn kernels add a nice sweetness to the spicy broth.
- Use vegetable broth to make the base meat-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 1400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 190mg
Keywords: Spicy ramen bowls, homemade ramen, noodle soup, spicy broth, quick dinner, Japanese recipe