Easy & Light Shoyu Ramen Soup Recipe

Servings: 1 person

Author: coupleeatsfood

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Instructions

1 To make ramen eggs, bring water to a boil. Put a cold egg in and reduce water to
a simmer. Cook eggs for 8 minutes and remove from water and transfer to bowl of
ice water. Gently take off the egg shells and cut egg into two halves. Set
aside.
2 In a pot, bring chicken stock to a boil and put in the baby bok choys and
cremini mushrooms. Boil over medium high heat for about 3-5 minutes or until
cooked. Remove the baby bok choys and cremini mushrooms from the pot using a
slotted spoon. Set aside on a plate.
3 Add the water, dashi powder, soy sauce, garlic, and ginger into the chicken
stock. Bring to a boil over medium high heat. Lower heat to a medium and simmer
for 10 minutes.
4 Cook the ramen noodle according to the package's instructions.
5 To assemble dish, place the noodles at the center of a bowl. Pour the broth over
the noodles and fill up the bowl up to about 2/3. Top with boiled ramen eggs,
baby bok choys, cremini mushrooms, roasted seaweed, and green onions.