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HOMEMADE RAMEN
Ingredients:
Protein: your choice, we used ~3 cups of shrimp (w/ tails) or use hard or soft boiled eggs
4 cloves garlic, minced (or use 1-2 teaspoons ground)
1 tablespoon freshly grated ginger (or use 1-2 teaspoons ground)
4 cups reduced sodium chicken broth
1/2 cup shiitake mushrooms or your favorite kind
3 cup of vegetables such as: Bok Choy, mixed vegetables, green or purple cabbage, etc.
1 tablespoon reduced sodium soy sauce
3 (5.6-ounce) packages refrigerated packed ramen noodles (discard seasoning packets), udon, soba, or rice noodles, etc.
Salt & pepper, to taste (1-2 pinches)
Optional toppings: seaweed, sesame seeds, pickled ginger.
Directions:
1. If using fresh garlic & ginger: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. If not using, fresh proceed to step 2 and add the ground/powdered to the broth.
2. Whisk in chicken broth, mushrooms & other vegetables, soy sauce, protein and 2 cups water. Bring to a boil; reduce heat and simmer until vegetables & protein have softened. If using pre-cooked protein, then leave for 10 minutes. If using uncooked protein, leave for 20 minutes or until protein is throughly cooked.
3. Stir in noodles until loosened and cooked through, about 2-3 minutes. Add additional quantities of the spices and seasonings here if needed. Enjoy!