Description
This homemade ramen is better than store-bought, healthier, and will be ready in less than 30 minutes!
Ingredients
- 6.70 oz noodles (190 g)
- 2 eggs
- 1 bok choy, chopped or sliced into pieces
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 10.50 oz shrimp (300 g)
- 6 cup vegetable broth (1,50 l)
- 2 tbsp tamari or soy sauce
- 4 green onions, chopped
- 1 tbsp miso paste
- salt to taste
- black pepper to taste
- sesame seeds, to garnish (optional)
Instructions
- Cook the noodles according to package instructions and soft-boil the eggs.
- Meanwhile, bring a small pot of water to a boil, add the bok choy, and cook until tender for about 2 or 3 minutes.
- Heat a large pan over medium to high heat and drizzle a little bit of oil. When hot, saute the garlic for 2 minutes.
- Add the shrimp and stir-fry for 4 minutes until bright and opaque. Stir often to prevent burning.
- Then, add the vegetable broth, soy sauce, and green onions into a pot and bring to a boil. Boil for 2 minutes.
- Next, low the heat, take some of the broth into a small bowl, dissolve the miso, add to the cooking pot and stir to combine.
- Add the noodles, shrimp, and bok choy, and cook on low to medium heat for 2 minutes without boiling. Serve immediately with soft boiled egg, chopped green onions, and sesame seeds on top.
Notes
Don’t throw away the shrimp sauce: The sauce that was released by the shrimp while sauteing is full of flavor. Add it together with the shrimp.
Don’t overcook the bok choy: Overcooking will result in the loss of nutrients, flavor and will become mushy.
Dissolve the miso before adding to the pot: If you add the miso straight to the pot, it will not be easy to dissolve it. Instead, dissolve the miso with some broth in a small bowl, and then add to the cooking pot.
Don’t boil the miso: Adding it to boiling water will kill the miso probiotics that are so beneficial for digestive health. After adding the miso, cook on lower heat.
Keywords: homemade ramen, ramen recipe