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Simple Ramen

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plate

Yield

Makes 2 servings

kikkoman products used:

ingredients

4 cups chicken or beef stock
1 1/2 cups fresh spinach
2 tbsp chopped cilantro
1 tbsp Kikkoman Soy Sauce (this is entirely to your taste, so add more if you’d like)
2 tsp Kikkoman Sesame oil
2 oz. mushrooms (choose your favorite)
6 slices fresh ginger
2 green onions chopped
2 eggs
2 cloves garlic, sliced
2 single serve ramen noodle packages
1 carrot, grated

directions

Prepare the broth:

  • Place your chicken or beef stock in a small pot and begin to heat through.
  • Add the slices of garlic and ginger, allowing them to steep in the stock for 10-15 minutes.
  • Season your broth with Kikkoman soy sauce until the seasoning is to your liking. Add the sesame oil.

 

Soft boil the egg:

  • Fill a pot with water and bring to a boil. Lower to a simmer and gently lower the eggs into the water.
  • After 5 minutes, remove the eggs and allow to cool.

 

Cook the noodles:

  • Follow the noodle package’s directions for boiling the noodles.

 

Assemble the ramen:

  • Ladle broth into each bowl.
  • Place noodles into the broth, carefully adding the mushrooms, spinach, and carrot.
  • Stir to allow the vegetables to wilt in the hot broth.
  • Peel the eggs, slicing them in half lengthwise, and add them to the top of the noodles.
  • Top with cilantro and green onions.
  • Serve immediately, as the noodles will begin to get too soft if you let them sit in the broth.

 

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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