OK, it takes a few minutes longer—but it’s SO much better than your standard microwave-and-eat, sodium explosion ramen soup. I sometimes rehydrate about 1/2 cup of mushrooms ahead of time to chop up and add to the soup. Then I use the strained mushroom liquid as part of the broth. I like the Asian ramen noodles that you find in the ethnic aisle as opposed to the 50-cents-a-pop kind that you find in the soup aisle. These often have a separate package of dried vegetable matter that you can add to the soup if you’d like. You can make this an even more substantial soup by adding some chopped Napa cabbage or bok choy during the final 3 minutes of cooking.
1package of Ramen noodles(throw away the flavor packet)
Heat the sesame oil in a saucepan over medium heat. Add the garlic and ginger; stir until fragrant (about 2 minutes). Stir in your broth and soy sauce; bring to a simmer. Add in your noodles. NOTE: if you don’t like slurping up long strands of noodles, you can crunch up the noodles while they’re still in the package. Otherwise, stir as they soften in the broth to break them up. Squirt in the Sri Racha.
If you are using an egg, you can add it now. (Note that you have a couple of different options for how to use the egg (see Recipe Note #1).
In either case, allow two minutes to let the eggs set, then stir in the carrots and cabbage (if using). NOTE: If you went the poached egg route, stir only very gently so that you don’t break your yolk. Cook for an additional two minutes.
Dish the soup into bowls, garnish will scallions, and enjoy!
Ramen soup egg options:
You can crack the egg into a ramekin and drop it into the broth, in which case you’ll have a perfectly poached egg hiding out beneath your noodles;
You can beat the egg and swirl it slowly into the broth, which will give you little ribbons of egg strewn like confetti throughout your broth.
You can also work in advance to soft-boil and marinate the egg in a soy sauce mixture, as I've done here. This is by far my favorite use of eggs for ramen soup.