Spicy Ramen In 15 Minutes

How Do You Make It?

1. Cook your eggs right now, or prepare them ahead of time and keep them refrigerated until needed.
2. In a saucepan, combine broth, ginger, garlic, miso, sambal oelek, soy sauce, sesame oil, and vinegar. Bring everything to a boil, then reduce to low heat and allow it to simmer. Simmer for 10 minutes, then remove the ginger and garlic pieces with a spoon.
3. Cook, stirring occasionally until the dry noodles are tender. Toss the noodles evenly between two bowls with tongs. Cover with broth and garnish with half eggs, scallions, togarashi (black sesame seeds), and nori

Chef’s Advice

• Cook for 6-7 minutes in boiling water for ideal soft-boiled eggs. If you have an Instant Pot, cook for 1 minute at low pressure before quick-releasing the pressure.
• Cook for 7-9 minutes at 300°F in an air fryer. Immediately after frying the eggs in any of the three techniques, place them in a dish of icy water.
  Use vegetable broth, skip the eggs, and add tofu if preferred for vegan ramen.

So, what are these various ingredients?

A typical Japanese condiment is miso paste.

It’s prepared using fermented soybeans, salt, and a mold called koji, which is used to make soy sauce, sake, and other dishes. It has a savory flavor that is often referred to as “umami” in Japanese cuisine.

Sambal oelek is an Indonesian chili sauce or paste that often includes ginger, rice vinegar, garlic, and lime juice. It gives your ramen the perfect kick and is easy to find in supermarkets or prepare at home.

Nori, which translates to “sea vegetable” in Japanese, is a type of edible seaweed. It is most commonly supplied in sheets. You’ve probably had nori before if you’re a sushi aficionado.

Shichimi togarashi is a seven-spice seasoning mix that includes red chili peppers, Japanese peppers, orange peel, sesame seeds, ginger, nori, and other seeds.

If you can’t find any, you can substitute black sesame seeds, though shichimi togarashi is readily available online for a reasonable price.

Spicy Ramen in 15 Minutes

This simple 25-pack ramen trick is the ultimate Japanese comfort food.

Ingredients

• 4 cups broth like chicken or vegetable broth
• 1 cup water or an additional cup of broth
• 1 1″ knob ginger cut into 4 slices
• 2 cloves of garlic peeled and smashed
• 1 tablespoon miso paste
• 1 tablespoon sambal oelek
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• rice wine vinegar dash
• 2 blocks of ramen or servings of fresh ramen

Toppings

• 2 soft-boiled eggs sliced in half
• scallions thinly sliced
• black sesame seeds or togarashi
• 1/2 piece nori thinly sliced
• shredded or chopped chicken or pork or cubed tofu optional

Instructions

1. Cook your eggs right now, or prepare them ahead of time and keep them refrigerated until needed. (See the footnotes.)
2. In a saucepan, combine the broth, ginger, garlic, miso, sambal oelek, soy sauce, sesame oil, and vinegar. Bring the water to a boil. Reduce the heat to low and cook for 10 minutes. Remove the ginger and garlic slices using a spoon.
3. Cook until the dry noodles are tender. Divide the noodles between two dishes evenly. Cover with broth and garnish with half eggs, scallions, togarashi (black sesame seeds), and nori.

Notes

• To create ideal soft-boiled eggs, follow these steps: In boiling water, cook for 6-7 minutes. If you have an Instant Pot, cook for 1 minute at low pressure before quick-releasing the pressure. Cook for 7-9 minutes at 300°F in an air fryer.
• Immediately after frying the eggs in any of the three techniques, place them in a dish of icy water.
  Use vegetable broth instead of chicken stock, and add tofu if desired.

Nutrition Information

Calories: 194kcal, Carbohydrates: 12g, Protein: 11g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 174mg, Sodium: 3302mg, Potassium: 142mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1271IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 2mg, Net Carbs: 11g.