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Using my go-to bone broth @kettleandfire ‘s lemongrass ginger beef broth (Use code PUMPANDCRUNCH for 20% off) and ooooooieee it was GOOD!
The flavor of the broth did all the cooking for you. Delish!
I’m cooking out of my new @hestanculinary pot, which was the perfect size for a pot of ramen. And honestly perfect for cooking for 1-2 people at home.
This was such an easy meal to throw together and the cleanup was easy peasy too, with the one pot as the cooking vessel & bowl (for me)😈
Hope you give this recipe a try and love it!
Ingredients
- 1 tablespoon of ginger
- 1 tablespoon of garlic
- 1 tablespoon of sesame oil
- One carton (2 cups) of @kettleandfire lemongrass ginger beef bone broth
- 2-3 cups of water to the pot
- 1/2 tablespoon of gochujang
- handful of dried, sliced, shiitake mushrooms
- 1 pack of noodles
- Green onions
- Shredded carrots
- Chopped kale
- 1 egg
Instructions
- Sauté ginger and garlic in sesame oil for one to two minutes, until fragrant.
- Add one carton of @kettleandfire lemongrass ginger beef bone broth and 2-3 cups of water to the pot. Bring to a bubbling simmer.
- * I added 1/2 tablespoon of gochujang red pepper paste for some spice. This is optional!
- Once the broth is bubbling, add a handful of dried, sliced, shiitake mushrooms. I recommend the dried mushrooms in this recipe because by rehydrating them in the simmering broth, you are flavoring it even more. Making a quick, homemade veggie broth right in the pot.
- Once the mushrooms have been simmering for about 10 minutes, add your preferred ramen ingredients.
- I added one pack of noodles, some green onions, shredded carrots, chopped kale, and an egg.
- Cover and simmer for 10 minutes, until the noodles and veggies are cooked.
- Top your soup with a drizzle of sesame oil, sesame, seeds, fresh chopped green onions, and your jammy egg.
- Season to taste and dig in!
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