Wednesday, October 14, 2015

Fridge Clean-Out Ramen Bowl

When the temperature starts to dip, I love making simple, filling soups. This recipe was developed out of a craving for Cup-of-Noodles (hold the artificial stuff) and a need to use up some carrots and cilantro I had sitting in the fridge. When inspiration hits, I typically season everything by taste, so please consider the measurements provided below as suggestions.


  • 8 cups of chicken or vegetable broth
  • 2 packages of Ramen, throw out the seasoning packet
  • Tablespoon(ish) soy sauce
  • Teaspoon(ish) fish sauce
  • 6 small carrots
  • 1 small container mushrooms (I used shiitake)
  • 2 eggs
  • 1/3 of a bunch of cilantro


  1. While waiting for the chicken broth to boil, peel and chop carrots into 1/4"-1/2" coins.
  2. Season the broth to taste with the soy sauce and fish sauce.
  3. Go ahead and add the carrots to the broth even if it hasn't boiled yet. They'll take longer to cook than anything else.
  4. Once broth is boiling, add Ramen and mushrooms. Stir occasionally, and let boil for 2 minutes.
  5. Give the cilantro a rough chop while you wait.
  6. Crack the eggs into the soup. Stir a few times to break up the eggs into bite-size pieces.
  7. Cook for about another minute, adding the cilantro in the last few seconds, giving it a chance to wilt slightly before serving.

Serves 6. Reheats nicely.

No comments:

Post a Comment