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Tara Townsend: "Turned out pretty well. I made stock with leftove…" Read More
14Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. sesame oil
- 2 tsp. fresh ginger (minced)
- 2 cloves garlic (fresh, minced)
- 1/3 cup Kikkoman Soy Sauce (low-sodium)
- 2 Tbsp. rice wine vinegar
- 4 cups vegetable broth
- 2 Tbsp. Sriracha sauce (more or less depending on your heat tolerance)
- 1 cup shredded carrots
- 1/2 cup fresh shiitake mushrooms (sliced)
- 1/2 cup scallions (sliced)
- 1 tsp. kosher salt (to taste)
- 6 oz. ramen noodles (discard the flavor packets)
- soft-boiled egg (sliced in half)
- sambal oelek (A dollop of, for an extra kick, optional)
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Reviews(2)
Tara Townsend 5 years ago
Turned out pretty well. I made stock with leftover Thanksgiving turkey. I used harissa instead of Siracha since it was what I had. My 13 year old son who is a ramen fan says it is a keeper
Jennifer Long 8 years ago
Such a great recipe, The flavors come together to make the most delicious broth. I highly recommend this ramen soup. I often substitute whatever noodles I have on hand for the ramen noodles.This has taken the place of traditional chicken noodle soup in our house.