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INGREDIENT
4 cups chicken or vegetable broth
2 packs of ramen noodles[discard seasoning packets if included]
2 cups shredded cooked chicken or tofu for vegetarian option
2 cups baby spinach or kale
2 green onion, thinly sliced
2 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2-3 tablespoons super saucy chinese chili oil[adjust to taste]
salt and pepper, to taste
optional toppings: soft-boiled eggs, sliced mushrooms, bean sprouts, nori seaweed ,
METHOD
In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
Add the ramen noodles to the boiling broth and cook according to package instructions, typically 3-4 minutes until noodles are tender.
Stir in the shredded chicken (or tofu) and baby spinach or kale. Cook for 1-2 minutes until the greens are wilted and the chicken (or tofu) is heated through.
Add soy sauce, rice vinegar, sesame oil, and season with salt and pepper to taste. Adjust the seasoning as needed.
Ladle the ramen into bowls. Drizzle each serving with 1-2 tablespoons of super saucy chinese chili oil, depending on your spice preference.
Top with sliced green onions and any optional toppings you like, such as soft-boiled eggs, sliced mushrooms, bean sprouts, or nori seaweed.
Serve hot and enjoy the comforting warmth of winter ramen with a delicious kick from the chili oil!
This recipe is versatile and allows for customization with your favorite ramen toppings. The chinese chili oil adds a wonderful spicy flavor that complements the richness of the broth and the freshness of the greens. Adjust the amount of chili oil according to your preference.
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