Description
Savor the rich, velvety goodness of this creamy ramen, featuring tender noodles and an array of vibrant toppings—perfect for a cozy night in or impressing your guests.
Ingredients
Scale
- 4 cups low-sodium chicken broth
- 1 cup coconut milk
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 8 oz fresh or instant ramen noodles
- 2 soft-boiled eggs, halved
- 1/4 cup chopped green onions
- 1 cup sliced mushrooms (button or shiitake)
Instructions
- In a large pot over medium heat, add a splash of oil. Once hot, sauté minced garlic for about 2 minutes until fragrant.
- Pour in chicken broth and coconut milk. Stir well and let it simmer gently for about 5 minutes.
- Add soy sauce to taste, adjusting for saltiness as desired.
- While the broth simmers, cook ramen noodles according to package instructions until al dente (about 3 to 4 minutes).
- Drain and set aside.
- Divide noodles among bowls and ladle the creamy broth over them.
- Top each bowl with halves of soft-boiled eggs, chopped green onions, and sliced mushrooms.
- Optionally, drizzle a little sesame oil on top for added flavor.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 220mg
Keywords: Customize your toppings with fresh vegetables like spinach or bok choy. Store leftovers in an airtight container for up to three days; reheat gently on the stove with a splash of water.