Instant Ramen Noodles (with real broth and vegetables)
This is the best way I have found to improve instant ramen noodles! Super simple, delicious, cheap, and fast!
Ingredients
- 1 pkg instant ramen noodles (any flavour; I usually use chicken or beef)
- 2 cups low sodium (or unsalted) chicken broth (see note)
- 1/2 Tbsp soy sauce
- 1 handful cabbage thinly sliced (or another vegetable of your choice)
- 1 handful bean sprouts washed
- 1 Tbsp green onions sliced
- 1 large egg softly boiled (optional)
Instructions
To softly boil the egg (optional):
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Place the egg in a small saucepan and cover it with water. Bring the pan to a gentle boil and cook, uncovered, on medium-low heat (just enough heat to keep the water simmering) for 6-7 minutes. Remove the egg from the water with a spoon to begin cooling it in a separate bowl. Set aside.
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Rinse out the saucepan you used for the egg, and add the chicken broth, chopped cabbage, seasoning packet from the instant noodles package, and 1/2 Tbsp of soy sauce. Cook on low-medium heat until the cabbage is tender, (about 3 minutes).
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Add the noodles, and cook for 3 minutes more, separating the noodles with a fork as they begin to soften.
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While the noodles are cooking, peel the egg. Slice in half lengthways.
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Once the noodles are finished cooking, immediately pour the soup into a large bowl and top with fresh bean sprouts, sliced green onions, and the soft boiled egg. Serve immediately.
Recipe Notes
Most instant ramen noodles packages call for 2 cups of water. For this recipe, you should use a 1:1 substitute of chicken broth for the water. In other words, if your particular package calls for 3 cups of water, make this recipe with 3 cups of chicken broth (instead of the recommended 2 cups in the recipe).