The best thing about ramen is that it is customisable. The important thing is the soup base, but the protein and vegetables can be switched around for whatever you have in the pantry.
- Broth and seasonings - vegetable stock, ginger, garlic, sesame oil, soy sauce, mirin or rice wine vinegar
- Noodles - dried ramen noodles
- Vegetables - mushrooms and baby spinach
- Protein - eggs. You can add whatever protein you want. Tofu goes really well in this ramen. If you are not vegetarian, then shredded chicken or beef is an option.
- Toppings - green onions or scallions, shredded carrots, sesame seeds (optional)
- Prepare the soup base. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes. Add the mushrooms and simmer for another 10 minutes.
- Prepare the perfect soft-boiled eggs. Bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
- Cook the spinach. Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
- Add noodles. Add ramen noodles to the soup base and cook for 2-3 minutes or according to package instructions. Then, add hot sauce, to taste (optional).
- Serve. Divide the soup into 2 large bowls. Top with an egg, spinach, carrots and green onions.
- Sprinkle with sesame seeds (optional) and serve immediately.