Ramennoodlesoupwithegggarnish Recipes

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.

Steps:

• Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
• Stir in the noodles; cook until noodles are tender, about 3 minutes.
• Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.

Steps:

• Bring broth and water to a boil in a large sauce pan.
• Add Ramen noodles (discard flavor packet).
• Return to a boil and simmer, uncovered, until nearly done (about 3 minutes).
• Beat eggs in a small bowl and pour into simmering soup.
• Do not stir (eggs will serface in a cluster.
• Heat 30 seconds.
• Stir in spinach.
• Simmer until wilted, about 1 minute.
• Stir in 1 tablespoon of soy sauce.
• Garnish with green onions.

Steps:

• Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8-10 minutes.
• Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.
• Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.
• Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger.
• Simmer, uncovered, for 10 minutes.
• Stir in sesame oil and garnish with green onions.

Steps:

• Place all ingredients, except the veg-all, in a stove top pan with lid.
• Simmer about 20-30 minutes to give the ingredients time to blend and the noodles and vegetables time to cook.
• About 10 minutes before serving, add the can of veg-all--I add the can here so that the veggies don't get mushy from simmering but get heated through.
• Stir occasionally.
• Serve when veggies are heated through.

Steps:

• Bring 2 cups water to a boil in a saucepan. Cook noodles in boiling water until tender, about 3 minutes. Stir garlic powder, onion powder, and ginger into the noodles and water; season with salt and black pepper.