A rich, creamy and spicy broth with quick-cooking ramen noodles, infused with irresistible Asian flavors. This versatile recipe allows for endless possibilities and is ready in just 15 minutes. The perfect quick and hearty weeknight meal.
4scallionsfinely chopped, white and green parts separated
6garlic clovesgrated or pressed
1tbspgrated ginger
4cupslow sodium chicken broth
1tspmaple syrup
1tbspoyster sauce
1tbsplow sodium soy sauce
2tbsplime juice
2tbsptomato paste
1tbspGochujang pastemore to taste
1can (14 oz/400 ml) coconut milkfull fat
1tbspwhite miso pastedissolved in 2 tbsp hot water
9ouncesinstant ramen noodles
4eggs
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Instructions
Get your prep done before you start cooking. Set a large pot with water over medium high for the noodles. And set a small sauce pan over medium high to boil the eggs.
Finely chop the scallions, grate the ginger and garlic cloves.
Combine chicken broth with soy sauce, maple syrup, oyster sauce and lime juice. Set aside.
Heat sesame oil over medium low in a pot. Add the white parts of the scallions and cook for 30 seconds. Add garlic and ginger, cook for another 30 seconds. Pour in chicken broth and bring to a boil.
Stir in Gochujang paste and tomato paste. Add coconut milk, bring to a boil and simmer for 10 minutes.
In the meantime, boil the eggs for 6 minutes in the small sauce pan, then rinse under cold water. Add noodles to the large pot with boiling water, cook for 2 minutes, then drain and run under cold water to prevent from further cooking.
Dissolve the miso paste in hot water. Remove soup from heat and add miso. Serve with noodles and soft-boiled eggs, garnish with remaining scallions. Add toppings of your choice. Enjoy!