My love for Ramen Soup is deep. It started a few years ago when I went to the largest Ramen festival of all time in Los Angeles. They had chef’s from around the world and their passion began mine.
Ramen restaurants are popping up everywhere, in fact they’re becoming so popular the wait can be almost two hours long. The first thing that comes to mind when Ramen is mentioned is the square red bag with dehydrated noodles and overly salty boullion that we all enjoyed during our college years.
This Ramen Recipe is not the Ramen from our college years, but don’t worry it’s sooo much better!
- 4 cups of water
- 2 tablespoons good chicken base
- 2 tablespoons soy sauce
- 2-3 whole eggs, peeled and cooked to soft –medium**
- 2-3 green onions, slice everything but the root
- 2 cremini mushrooms, thinly sliced
- ¼ cup of spinach
- Asian noodles
- In a soup pot add 4 cups of water, chicken base and soy sauce.
- Bring the liquid to a boil and simmer.
- Add in the sliced green onion slices and simmer for 10 minutes.
- Add in the noodles, sliced mushroom, spinach and continue simmering for 10 more minutes.
- Cut the eggs in
- Add the soup to a bowl and add the egg halves to the soup.
**Add 2-3 eggs to a pot of cold water and simmer for 12 minutes. Peel the egg shells under cold water and then soak the peeled eggs in soy sauce for 5 minutes. Serve them with the soup.