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
  • 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┬áseparate┬áramekins 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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