This soup brings back many memories of my college days; many nights dinner was an instant ramen soup. Being from a small city, the first year at the capital, I lived in a boarding school run by nuns (yes, sappy like that), and we had no kitchen. We have a standard room with a kettle, so after the casino closed, ramen soups were the handiest meals. This version uses only noodles.
You can prepare the broth at the beginning and cook the noodles in the soup or cook the noodles in salted water and prepare the broth aside and add to the bowl at the end.
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Easy Ramen Soup
for 2 people
- 1 package of ramen noodles
- 1 small carrot
- 1 stalk of celery
- 1 egg
- chard cut into strips or baby spinach
- 2 cups vegetable broth
- seasonings: sesame oil, mirin, soy sauce, miso paste, curry paste, ginger finely chopped or grated, curry powder, vegetable bouillon cube, cilantro
- Boil water in a large pot, place the egg and cook for 5 minutes. Remove and let cool. Add salt to the water and add the ramen, stir and cook for 3-5 minutes, until cooked through, follow the package directions. Drain and put aside.
- In the meantime chop the carrot and celery into thin sticks.
- In a small saucepan place the vegetable broth and season to taste. I use mirin and curry paste, a little soy and sesame oil. Try to give the flavors you want. The most typical is to use miso paste, which is added at the end, out of the fire.
- In a soup bowl place the ramen noodles, egg, carrot and chard or spinach.
- Fill with broth and serve immediately. Garnish with cilantro.