Japanese Ramen Soup
Ingredients
| 2 (3oz) packages of instant Ramen noodles | ||
| 5 cups chicken broth | ||
| 2 ounces shredded chicken or other meat of your choice | ||
| 1 cup of button or other type of mushroom caps, sliced | ||
| 4 scallions, white and green parts, thinly cut on the bias | ||
| 1/2 red bell pepper, thinly sliced | ||
| 2 tsp soy sauce | ||
| 2 eggs (optional) | ||
| kosher salt and fresh cracked black pepper to taste | ||
| Sambal (optional) |
This recipe is a way for you to make some delicious authentic Ramen Soup. To start get rid of the flavor packet that is usually included with the noodles.
- Combine all the ingredients in a large sauce pan and bring to a boil, then reduce heat to a simmer. About 5 minutes
- Crack the eggs into separate ramekins or cups, then gently slide it into the soup. Cook for 1 minute, then turn off the heat, cover and let the soup sit for about 3 minutes.
- If you like spicy add as much Sambal as desired.
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