This delicious soup from Comfort Food, offers all the Ramen Soup flavour while reducing the salt.
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Ingredients
- 1 tbsp canola oil 15 mL
- 4 garlic cloves, minced
- 11⁄2 tsp grated fresh ginger 7 mL
- 1 large carrot, grated
- 11⁄2 cups sliced shiitake mushroom caps 375 mL
- 4 cups ready-to-use low-sodium beef broth 1 L
- 4 cups ready-to-use low-sodium chicken broth 1 L
- 1 cup water 250 mL
- 1 tbsp each soy sauce and fish sauce 15 mL
- 1 tsp sesame oil 5 mL
- 12 oz dried ramen noodles 375 g
- 1 cup frozen corn, thawed 250 mL
- 4 soft-cooked large eggs, halved
- 3 green onions, sliced
Instructions
- In a large pot, heat canola oil over medium heat. Add garlic and ginger; cook, stirring, for 1 minute. Stir in carrot, mushrooms, broths, water, soy sauce, fish sauce and sesame oil; bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
- Stir in noodles and corn; simmer, uncovered, gently separating noodles, for 3 to 4 minutes or until noodles are just softened.
- Divide noodles, eggs and green onions among four bowls and ladle soup over top.
- Serves 4.
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