Ramen Noodle Soup
recipe

A delicious ramen noodle soup, perfect for cold days, with versatile flavors and nutritious ingredients.
Preparation time: 30 minutes
Serving size: 4
Ingredients:
- 200 g ramen noodles
- 1 l chicken broth
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 carrot, sliced
- 100 g mushrooms, sliced
- 2 green onions, chopped
- 2 eggs
- 100 g frozen vegetables (e.g., peas or bamboo shoots)
- Fresh cilantro or basil for garnish
- Salt and pepper to taste
Instructions:
1. In a pot, bring the chicken broth to a boil and add soy sauce and miso paste. Mix well.
2. Add the sliced carrot and mushrooms to the broth and let simmer for about 5 minutes.
3. Add the ramen noodles and frozen vegetables to the soup. Cook according to package instructions, usually about 3-4 minutes.
4. Meanwhile, boil the eggs in a separate pot for about 6-7 minutes for desired doneness.
5. Once the noodles are cooked, ladle the soup into bowls and top with chopped green onions.
6. Peel and halve the boiled eggs, placing them atop the soup.
7. Garnish with fresh cilantro or basil and serve immediately.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 22 g
- Carbohydrates: 60 g
- Fat: 15 g

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