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
1tbspneutral oil
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 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.