Traditionally Ramen has been thought of as college food, but over the past couple years it has grown into a gourmet dish. Restaurants all over are popping up serving noodle bowls that are a million times better than their pre-packaged counterpart. I decided to try my own take on this tasty dish and I’ve decided that it will become a staple in our house from now on. With the perfect amount of spice and option for variability in ingredients, this bowl of goodness will be your new favorite food.
Serves: 2 +/- – Cooktime: 45 minutes +/-
- 2 Tablespoons Ginger, Minced
- 2 Garlic Cloves, Minced
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Olive Oil
- 4 Cups Chicken Broth
- 1/4 Cup Soy Sauce
- 4 Teaspoons Chili-Garlic Sauce
- 1/2 Tablespoon White Vinegar
- 1/2 Tablespoon Sriracha
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Ground Ginger
- Handful Matchstick Carrots
- Handful Bean Sprouts
- 1/2 Pound Chorizo Sausage
- 8 Ounces Dried Ramen Noodles
- 3 Green Onions, Sliced
- 4 Eggs, Cooked to a Soft-Boil,
- Sesame Seeds
- Matchstick Carrots
- Green Onions
1.) To prep, smash and mince garlic cloves. Mince ginger. Slice green onions and separate the green end from the white end. The green ends will be used as a garnish whereas the white stems will be used to flavor the broth.
2.) Place a medium saucepan on medium-low heat. Don’t turn the heat up too high or the ginger and garlic will burn when added to the pan. Add sesame oil and olive oil to pan and let come to temperature. Add garlic and ginger, stirring constantly to avoid sticking & browning. Cook for 30 seconds. Add matchstick carrots to pan, and let cook stirring constantly for an additional minute.
3.) Add chicken broth to pan and turn heat up to medium. At this point also add soy sauce, chili garlic sauce, vinegar, sriracha, ground ginger, black pepper, and bean sprouts. Simmer for 3-4 minutes then add white part of green onions to broth. Cook covered, stirring occasionally for 10 minutes or so.
4.) Meanwhile, place a medium frypan on medium-high heat and let come to temperature, Add 1 tbsp. olive oil to pan and add ground chorizo. Cook for 6-7 minutes, stirring occasionally, until chorizo is browned and cooked through. Separate meat from oil and set aside in a bowl. At this point, fill a small saucepan with salted water and let come to a boil. Once boiling, place eggs in water and cook for 5-6 minutes for a soft-medium boil. Prepare an ice bath for the eggs once they’re done cooking. This will stop them from cooking and keep them at the desired doneness.
5.) Once broth is boiling, add noodles to broth and cook until tender. This may depend on the type of noodles used. Mine were cooked in 6-7 minutes. Turn off heat below broth and add chorizo into broth. Stir well to incorporate all ingredients.
6.) Peel eggs and slice carefully down the middle. Serve ramen into dinner bowls and top with eggs, sesame seeds, green onions, and a handful of carrots. Enjoy!