Quick and Easy Homemade Ramen Soup

Ingredients

• Egg noodles for wok 5 oz
• Chicken Egg 1 piece
• Champignons 5 oz
• Chicken Broth 25 fl oz
• Olive Oil 1 tablespoon
• Garlic 2 cloves
• Soy Sauce 2 spoons
• Carrot ½ pieces
• Spinach 5 oz
• Scallions 2 pieces
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Boil the egg hard. Remove from heat, drain the water, and immediately place the egg under cold running water until completely cooled.

Step 3

In a large pot, bring salted water to a boil.

Step 4

Add the egg noodles to the pot and cook for 40 seconds.

Step 5

Then drain the noodles in a colander and quickly rinse them under cold running water. Set aside.

Step 6

Finely chop the garlic. Slice the mushrooms.

Step 7

Grate the carrot using a medium grater.

Step 8

In a pot, combine the chicken broth and mushrooms, add soy sauce and 100 ml of water.

Step 9

Heat the olive oil in a skillet and reduce the heat to medium.

Step 10

Add the garlic to the skillet and sauté, stirring with a spatula, for 30 seconds.

Step 11

Add the contents of the pan to the chicken broth. Taste the broth and add salt if needed.

Step 12

Bring everything to a boil and simmer for 5 minutes.

Step 13

Add the carrots and cook for another 2 minutes.

Step 14

Add the spinach and egg noodles, and bring to a boil.

Step 15

Peel the egg and cut it in half.

Step 16

Ladle the soup into bowls. Add half an egg to each bowl and sprinkle everything with chopped green onions.

Step 17

Serve the hot ramen immediately.