Creamy Ramen
A quick and comforting creamy ramen that comes together in about 20 minutes, utilizing pantry-friendly ingredients for a delicious meal.
Ingredients
For the broth
- 4 cups chicken or vegetable broth Use vegetable for vegetarian.
- 1 cup heavy cream Can substitute with full-fat coconut milk for dairy-free.
- 2 tablespoons soy sauce Use tamari for gluten-free option.
- 1 tablespoon miso paste Dissolve in a little warm broth first.
- 1 teaspoon sesame oil
Main ingredients
- 2 packs ramen noodles Discard the seasoning packets.
- 1 cup sliced mushrooms Shiitake or cremini work great.
- 1 cup fresh spinach
- 1 cup sliced green onions Use white and light green parts.
Garnish
- 2 pieces soft-boiled eggs Optional; cook for 6–7 minutes for jammy yolks.
- to taste nori For garnish.
Instructions
Preparation
- In a large pot, combine the broth, heavy cream, soy sauce, miso paste (dissolved if needed), and sesame oil. Bring to a gentle simmer over medium heat.
- Add the sliced mushrooms to the simmering broth. Cook for 4–6 minutes, until mushrooms are tender and have released flavor.
- While mushrooms cook, boil the ramen noodles per package instructions. Drain and set aside.
Assembly
- When mushrooms are tender, stir in the spinach and sliced green onions. Cook just until the spinach wilts, about 1 minute.
- Divide the drained noodles between bowls. Ladle the creamy broth and vegetables over the noodles.
- Top each bowl with a soft-boiled egg and torn nori if desired. Serve hot.
Notes
For a leaner soup, use reduced-fat cream or replace half the cream with more broth. Miso adds savory depth—don’t skip unless allergic. Store leftovers in an airtight container and consume within 3 days. Reheat gently on the stovetop over low heat.