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Ramen Noodles In a Bowl with Quick Broth, Poached Egg, and Scallion Curls

Quick Ramen Noodle Soup

Servings: 4
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
 This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!

Ingredients

  • 1 tbsp neutral oil
  • 1 tbsp minced garlic
  • 1/2 tsp grated ginger
  • 4 scallions sliced (white and green parts)
  • 1/2 tsp chili sauce or sriracha
  • 3 cups chicken stock
  • 3 cups beef broth
  • 1 tbsp fish sauce*
  • 1 tbsp soy sauce
  • 1 cup water
  • 4 eggs optional
  • 12 ounce package ramen noodles

Instructions

  • Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
  • Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
  • Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
  • Serve and enjoy!

Notes

*Fish sauces vary in quality. Red Boat and Tiparos are both very nice.
You can also use chicken broth and beef broth instead of stock.

Nutrition

Calories: 505kcal, Carbohydrates: 62g, Protein: 18g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 5mg, Sodium: 2779mg, Fiber: 3g, Sugar: 6g