Quick Homemade Ramen
Quick Homemade Ramen could be just the dairy free recipe you've been looking for. One serving contains 196 calories, 5g of protein, and 7g of fat. This recipe serves 6. For $1.15 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 216 people were glad they tried this recipe. If you have sriracha, kale, dried shiitake mushrooms, and a few other ingredients on hand, you can make it. Plenty of people really liked this Japanese dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Pinch of Yum. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is excellent. If you like this recipe, take a look at these similar recipes: Quick Ramen Bowl, Quick Chicken Ramen, and Quick Ramen Noodle Soup.
Servings: 6
Ingredients:
4 cups broth (I used chicken, but vegetable would also work)
1 cups shredded carrots
1 ounce dried shiitake mushrooms
4 teaspoons grated garlic
3 teaspoons grated ginger
2 packages instant ramen (noodles only!)
2 cup chopped kale
crunchy golden panko crumbs for topping (see notes)
½ cup chopped scallions or chives
1 tablespoon sesame oil
Sriracha to taste
4 cups water
Equipment:
frying pan
Cooking instruction summary:
Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and hot sauce to taste.
Step by step:
1. Heat the sesame oil in a large skillet over medium low heat.
2. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
3. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
4. Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened.
5. Add the scallions and stir to combine.
6. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and hot sauce to taste.
Nutrition Information:
covered percent of daily need
