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
1tbspcooking fat of choice*
1tbspminced garlic
1/2tspgrated ginger
4scallionssliced (white and green parts)
1/2tspchili sauce or sriracha
3cupschicken stock
3cupsbeef broth
1tbspfish sauce**
1tbspsoy sauce
1cupwater
4eggsoptional
12ouncepackage ramen noodles
Instructions
Place the cooking fat, 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
*Lard is my favorite, with duck fat, ghee, or even butter as my backups. However, you may use any cooking fat you prefer. **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. See further discussion in the blog post.Storing leftovers: If possible, I recommend storing the noodles and the broth separately, as otherwise, the noodles will become overly soft. Keep both separately in an airtight container in the fridge for up to 5 days.Freezing: I recommend storing the noodles and the broth separately. Keep in airtight containers for up to 3 months.Reheating: The stovetop and microwave are best. For the stovetop, heat the desired amount of broth in a pot over medium high heat, until boiling. Then add the noodles and serve. For the microwave, heat the desired amount of broth in 30-second intervals until boiling, then add the noodles and serve.