"Easy & Light Shoyu Ramen Soup Recipe

By RoketJSquerl

Ingredients

• 1 cup chicken stock
• 1 cup water
• 1/2 tbsp dashi powder
• 1 1/2 tbsp soy sauce
• 1 clove garlic finely chopped
• 1 tbsp ginger thinly sliced
• 1 egg for topping
• 3 heads baby bok choy for topping
• 1/4 pound cremini or shiitake mushroom sliced, for topping
• green onions chopped, for topping
• roasted seaweed for topping
• 1 packet ramen noodle of your choice

Details

Adapted from coupleeatsfood.com

Preparation

Step 1

Instructions
To make ramen eggs, bring water to a boil. Put a cold egg in and reduce water to a simmer. Cook eggs for 8 minutes and remove from water and transfer to bowl of ice water. Gently take off the egg shells and cut egg into two halves. Set aside.

In a pot, bring chicken stock to a boil and put in the baby bok choys and cremini mushrooms. Boil over medium high heat for about 3-5 minutes or until cooked. Remove the baby bok choys and cremini mushrooms from the pot using a slotted spoon. Set aside on a plate.

Add the water, dashi powder, soy sauce, garlic, and ginger into the chicken stock. Bring to a boil over medium high heat. Lower heat to a medium and simmer for 10 minutes.

Cook the ramen noodle according to the package's instructions.

To assemble dish, place the noodles at the center of a bowl. Pour the broth over the noodles and fill up the bowl up to about 2/3. Top with boiled ramen eggs, baby bok choys, cremini mushrooms, roasted seaweed, and green onions.