Easy Ramen Recipes (ft. Sprouting Ramen)
This is one of those easy ramen recipes that you'll want to make again and again. It's comforting and absolutely delicious.
Servings 1 -2
Calories 411kcal
Ingredients
- 1-2 soft boiled eggs
- 1 tbsp olive oil
- 1 tbsp white miso
- 5 brussels sprouts, thinly sliced
- 2 tbsp tamari or soy sauce
- 1 tbsp vegetable stock paste
- 3 cups water
- 1 package ramen noodles
- 1 garlic clove, pressed
- 150-200 g silken tofu, cut into cubes
- 1/2 tbsp chili sauce
- 1/4 cup chopped green onion
- 1/2 cup bean sprouts
Instructions
- To a medium pot add 1 tbsp olive oil over medium heat. Add thinly sliced brussels sprouts and white miso, saute for 4-5 minutes until softened.
- Stir in the tamari or soy sauce, vegetable paste and 2 1/2 cups water, bring to a simmer.
- While waiting for the ramen to simmer, make a soft-boiled egg (if using). Bring a small pot of water to a boil. Add the egg and cook for 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water. After a few minutes, peel the shells off and place in a shallow bowl with soy suace (if desired). Keep in the soy for a few minutes per side, then slice the egg in half lengthwise.
- Once simmering, add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. When ramen is done cooking, stir in pressed garlic, tofu and taste and adjust seasoning with more tamari or soy sauce if desired.
- Pour into a bowl or two for serving. Garnish each ramen bowl with green onion, half egg, chili sauce and bean sprouts.
Video
Notes
Instead of an egg, add any protein of your choice! You could even add in leftover turkey from Thanksgiving dinner.
If you don't have vegetable stock paste, use vegetable stock instead of water.
Nutrition
Calories: 411kcal | Carbohydrates: 48.8g | Protein: 23.6g | Fat: 16.2g | Saturated Fat: 3g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 7.7g | Cholesterol: 186.5mg | Sodium: 946.9mg | Fiber: 10.6g | Sugar: 8.3g
