SIMPLE SEAWEED RAMEN

image of simple seaweed ramen

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INGREDIENTS:

  • 1 Tbsp. cooking oil
  • 3 Tbsp. white miso paste
  • 2 cloves of garlic, minced
  • 6 cups chicken of vegetable stock
  • 2 Tbsp. soy sauce
  • 10 oz. of Sun Noodle Kaedama Ramen Noodles
  • 1/3 cup coconut milk
  • 1/2 cup Fermented Seaweed Salad, plus 2 Tablespoons set aside
  • 5 oz. baby spinach
  • 2 large eggs
  • Toasted sesame seeds for topping
  • Chili crisp for topping (optional)

STEPS:

  1. Bring a small pot of water for the eggs to a boil. Once the water is boiling, reduce it to a low simmer. Gently lower your eggs in and simmer for 7 minutes if eggs are at room temperature (8 minutes if they were refrigerated) – once you remove the eggs place them in a bowl of cold water to stop the cooking process. Peel eggs once they are cooled, and halve them lengthwise and set aside.
  2. Meanwhile, place a saucepan over medium heat, and add your oil. When the oil is hot, add miso and garlic. Stir for a minute, slowly pour stock and coconut milk over miso while stirring to fully dissolve all of the miso. Stir in soy sauce, bring the broth to a simmer and hold it at a simmer (make sure it doesn’t come to a strong boil).
  3. Once the broth is simmering, add your spinach and allow it to wilt for a minute. Then, add 1/2 cup of the Fermented Seaweed Salad directly to the saucepan. Stir to combine while the spinach continues to wilt.
  4. Add your Sun Noodle ramen noodles to the saucepan and cook for 2 minutes, stirring occasionally so that the noodles don’t stick to each other.
  5. Serve hot, topped with eggs, a tablespoon of Fermented Seaweed Salad, sesame seeds, and chili crisp. Enjoy!