Ingredients
- Chicken or Vegetable Broth: 6 cups (Low sodium preferred – you can always adjust the seasoning). You can use store-bought broth for convenience, but homemade is always superior!
- Soy Sauce: 3 tablespoons (Use low-sodium if desired)
- Sesame Oil: 1 tablespoon (Adds a wonderful nutty aroma and flavor)
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Dried Shiitake Mushrooms: 2, rehydrated (Adds umami depth – optional but highly recommended)
- Noodles: 8 oz dried ramen noodles (Look for good quality noodles – they hold up well!) You can also use other types of noodles like udon or soba.
- Protein: 1 cup cooked chicken, pork, tofu, or shrimp (Choose your favorite! Rotisserie chicken is a lifesaver)
- Green Onions: 2, thinly sliced (For garnish)
- Sesame Seeds: 1 tablespoon (For garnish)
- Chili Oil or Sriracha: To taste (For spice)
- Optional Veggies: Sliced carrots, spinach, bean sprouts, mushrooms – get creative!
Instructions
- Step 1: Prepare the Broth: In a large pot or Dutch oven, combine the chicken or vegetable broth, soy sauce, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- Step 2: Add the Aromatics & Mushrooms (if using): Add the rehydrated shiitake mushrooms (if using) to the simmering broth. Let it simmer for at least 10 minutes to allow the flavors to meld. The longer it simmers, the richer the broth will become.
- Step 3: Cook the Noodles: While the broth is simmering, cook the ramen noodles according to the package directions. Be careful not to overcook them – you want them firm but not mushy. Drain the noodles thoroughly.
- Step 4: Assemble the Ramen: Divide the cooked noodles among four bowls.
- Step 5: Add Toppings: Ladle the hot broth over the noodles. Top with your chosen protein, sliced green onions, sesame seeds, and any other desired toppings (vibrant vegetables are always a plus!). Add chili oil or sriracha to taste for a kick.
Pro Tips & Notes
- Pro Tip 1: Broth Boosters: For an even deeper flavor, add a teaspoon of fish sauce or a pinch of MSG to the broth. (Don't worry, you won't taste it much!)
- Storage: Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days. Leftover ramen can be stored in the refrigerator for up to 2 days, but the noodles may become a bit softer. You can also freeze individual portions of broth for future use.
Nutrition Facts (per serving)
- Calories: Approximately 500-700 (depending on toppings)
- Protein: Approximately 25-35g
Frequently Asked Questions
- Q: Can I use canned mushrooms? A: While canned mushrooms can be used, dried shiitake mushrooms offer a much more intense and complex umami flavor. If you don’t have dried shiitake, you can omit them altogether.
- Q: What kind of protein should I use? A: The beauty of this recipe is its flexibility! Chicken, pork, tofu, shrimp – it’s all delicious. Consider using leftover roasted chicken or pork for a quick and easy protein source.
- Q: Can I make this vegetarian/vegan? A: Absolutely! Use vegetable broth, tofu as your protein, and omit the fish sauce or use a vegan fish sauce alternative.
- Q: How spicy can I make this? A: Add more chili oil or sriracha to your liking! You can also add a pinch of red pepper flakes for an extra kick.
- Q: Do I need to rehydrate the shiitake mushrooms? A: Yes, rehydrating them adds a significantly better flavor. Just soak them in warm water for about 20 minutes, then drain and slice.
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