Ingredients
Scale
- 2 packages instant ramen noodles
- 4 cups low-sodium vegetable broth
- 2 large eggs
- 4 stalks green onions
- 1 cup sliced fresh mushrooms
- ½ cup fresh corn kernels
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1 tablespoon sesame seeds
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Instructions
- Fill a small pot with water and bring it to a rolling boil.
- Gently lower room-temperature eggs into the boiling water using a spoon.
- Boil eggs for exactly 7 minutes for jammy yolks.
- Transfer eggs immediately to an ice bath to stop the cooking process.
- Peel eggs carefully under cool running water once cooled.
- Pour vegetable broth into a large pot and heat over medium-high heat.
- Add minced garlic and fresh ginger to the broth and stir continuously.
- Simmer the broth for 2 minutes to infuse the flavors.
- Add sliced mushrooms and cook for 3 minutes.
- Stir in soy sauce, sesame oil, and sriracha sauce.
- Increase broth heat to a full boil.
- Break apart instant ramen noodles and add them to the boiling broth.
- Cook noodles for 3 minutes, stirring occasionally to prevent sticking.
- Add fresh corn kernels during the final minute of cooking.
- Ladle broth and noodles into serving bowls.
- Slice soft-boiled eggs in half and arrange them on top.
- Scatter green onions over the ramen.
- Sprinkle sesame seeds generously over each bowl.
- Serve immediately while hot.
Notes
Cook noodles for exactly 3 minutes to keep them tender but chewy. For the best flavor, discard the instant seasoning packets and build the broth with soy sauce, sesame oil, garlic, ginger, and sriracha.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 1240mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 186mg