Tonight’s Homemade Ramen had many firsts for me. For starters, I have never had REAL ramen. Always had the “American” style ramen where you add a packet of seasoning to the noodles. I also have never had a soft boiled egg, WHAT HAVE I BEEN MISSING? Wow. This was seriously so great!!
The recipe below is just step by step on how I did this. There are many better recipes out there, I am sure of it. But this is just how I made it and it was very delicious. I hope Mark was happy with it, it was his idea to have this for dinner this week.
Here is how I did this
I started with cutting up my mushrooms and onions, and tossing them into an oiled pot. Sauté those up until nice and tender. Once those are almost tender, add in a spoonful of minced garlic and sauté for a minute and than remove from the pan and set aside.
While those are sautéing, cook up your shrimp in separate pan. I bought the one that were deveined but shell on still. They were cheaper and its not like its that hard to remove the shells once cooked.
Once the shrimp was cooked, I started on the broth. Now I prefer to use “Better than Bouillon” to make broth instead of buying it in the carton. Sometimes I don’t use a whole carton, so this way I can make as much as I need and I’m not wasting.
Pour your broth into the pot you cooked your mushroom, onions and garlic in. Get the broth going to a nice rolling boil.
Once you have boiling broth, you can add in your remans. Again, I chose to use the real ramen noodles instead of the packets. I was trying to make this the least amount of “American” as possible for us.
Allow the ramen to boil for as long as the directions on the package say. With just a minute or two left on the ramens, add in your soy sauce, hot sauce, and lime juice.
You can easily leave out the hot sauce if you aren’t a hot sauce kind of person. But some things just need a little spice to it, its surprising how much flavor comes from the spice. Now again, these are just the 2 sauces I used, you can use whatever kin you chose.
Now that everything is boiling, you can add in your shrimp and your mushrooms. I personally think next time I wont add my shrimp into my broth. I think I will top my ramen with the soup so they don’t lose so much flavor, but again all in preference.
Now that your ramen is done, dish up yourself a bowl and serve. You can top it with green onion, spinach and soft boiled eggs like I did. But whatever you chose will be great.
I really loved the soft boiled egg with the ramen, and I am glad I stepped out of my comfort zone and tried something new. Even Mark loved it even though he was skeptical at first.
I hope you give this a try and tweak it however you would like. This was really great and I’m excited that I have a good amount of left overs. Thanks for checking out my recipe, taking the time to read, sharing and pinning to your pinterest boards.
Much Love & Honey,
Megan
Homemade Ramen
Ingredients
- 8 Oz Shrimp
- 1 Tsp Olive Oil
- 1/2 Yellow Onion - Minced
- 4 Oz Mushrooms - Sliced
- 1 Spoonful Minced Garlic
- 8 Cups Vegetable Broth
- 8 Oz Ramen Noodles
- 1 Tsp Soy Sauce
- 2 Tbsp Hot Sauce
- Green Onions
- Spinach
- 2 Limes
Instructions
1. Add your olive oil to the pot, get nice and hot and add your cut up mushrooms and onions. Sauté those until almost tender and add in your garlic, sautéing for just a minute or two more.
2. Once those are done, remove from the pot and get your shrimp ready.
3. Cook shrimp in a separate pan and get them nice and orange. Allow to cool on the side. Peel the shells off if you chose to go with that kind.
4. Add your broth to your pot and bring to a boil.
5. Once broth is boiling, add in your ramen noodles and cook for the time the package says. With only a minute or two left on the ramen, add in your soy sauce, hot sauce and lime juice.
6. Add in your mushrooms, onions and garlic and stir together. If you chose, you can add your shrimp right now too or you can top your bowl with the shrimps later.
7. Serve up a bowl and top with green onions, spinach, shrimp, lime slices. Whatever you desire.