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    25 Minute Chili Oil Egg Ramen

    4 servings

    porciones

    10 minutes

    tiempo activo

    25 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    2 tablespoons butter

    4 cloves garlic, finely chopped

    1 tablespoon fresh chopped ginger

    2-3 teaspoons chili oil, plus more for serving

    6 cups low sodium chicken ore vegetable broth

    1/3 cup coconut milk

    1/4 cup low sodium soy sauce

    3 cups chopped baby bok choy or spinach

    1/4 cup white miso paste

    3 squares ramen noodles

    3-4 eggs

    green onions, for serving

    Instrucciones

    1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy and miso, bring everything to a boil. Add the ramen, let cook until just soft, about 1-2 minutes. 2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook 30 seconds, then cover the pot and remove from the heat. Let the eggs poach 2-3 minutes, until the yolk is your desired consistency. 3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    1499 kcal

    Grasa Total

    -

    Grasa Saturada

    -

    Grasa No Saturada

    -

    Grasa Trans

    -

    Colesterol

    -

    Sodio

    -

    Carbohidratos Totales

    -

    Fibra Dietética

    -

    Azúcares Totales

    -

    Proteína

    -

    4 servings

    porciones

    10 minutes

    tiempo activo

    25 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    2 tablespoons butter

    4 cloves garlic, finely chopped

    1 tablespoon fresh chopped ginger

    2-3 teaspoons chili oil, plus more for serving

    6 cups low sodium chicken ore vegetable broth

    1/3 cup coconut milk

    1/4 cup low sodium soy sauce

    3 cups chopped baby bok choy or spinach

    1/4 cup white miso paste

    3 squares ramen noodles

    3-4 eggs

    green onions, for serving

    Instrucciones

    1

    1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy and miso, bring everything to a boil. Add the ramen, let cook until just soft, about 1-2 minutes. 2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook 30 seconds, then cover the pot and remove from the heat. Let the eggs poach 2-3 minutes, until the yolk is your desired consistency. 3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.