15 mins Veggie Ramen Noodles

13 Dec

Written By Mania V

In the colder months of the year, I really love having soup. Making instant ramen noodle soup has been my guilty pleasure for the last couple of weeks. It is quick, tasty and comforting. I pimp the classic instant noodle soup by adding bok choi and spring onions for nutrition and freshness and sesame and chili oil for added flavor. By stirring an egg into the broth, the texture becomes more creamy. And because I just love eggs I add a soft-boiled one on top as well. All is prepared in under 15 minutes and does taste absolutely yummy!

Ingredients

1 pack of instant ramen noodles (I use: Nissin Demae -Sesame Flavour)
1 bok choi
1 spring onion
2 eggs
1.5 tbsp sesame oil
1 tbsp chili oil (plus more to taste)
3 tbsp soy sauce
2 tbsp sesame seeds
3 tbsp crunchy onion
handful of ice cubes

Method

Bring 500 ml of water to a boil in a medium-sized saucepan.
Fill a small saucepan with enough boiling water to cover an egg. Add 1 egg to the boiling water and cook for 7 minutes. Transfer the egg to a small bowl with cold water and ice cubes. Peel the egg when it has cooled down, then place it in a small bowl and drizzle it with 3 tbsp soy sauce. Let the egg absorb the soy sauce until the soup is ready to be served.
Wash and thinly chop 1 spring onion. Cut off the end of 1 bok choi, then rinse the leaves under running cold water.
Add the instant ramen noodles along with the broth powder that comes with them in the medium-sized saucepan (I don’t use the oil that comes with the noodles, as I add the sesame oil of my choice to the soup). Cook the noodles for 3 minutes, then turn the heat down to a simmer and stir in 1.5 tbsp sesame oil and 1 tbsp chili oil.
Add the bok choi to the soup and let it simmer for about 2 more minutes or until it is tender.
Finally, crack 1 egg into the soup and keep stirring it in until the broth becomes creamy (make sure that the temperature is low enough for the egg not to stock)
Serve the soup in a large bowl. Top it up with the spring onion, 3 tbsp crunchy onion, 2 tbsp sesame seeds, and more chili to taste.
Halve the soft-boiled egg and add it to the soup.