Japanese Ramen Soup
|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|
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.