Easy Ramen Recipe By Tasty

Steps:

• Heat butter in a saucepan, fry corn until warm. Set aside.
• Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
• Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
• Add the chicken, simmer for 20 minutes. Remove, and set aside.
• Dissolve the miso paste in the chicken broth.
• Shred the chicken.
• Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
• Enjoy!

Steps:

• To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
• Top the prepared ramen with the fried egg, bacon, and scallions and season with salt and pepper.
• Enjoy!

Steps:

• Fry garlic and ginger in oil in a small pan on medium heat until fragrant. Set aside in a bowl.
• To that bowl add mayo, egg, and Maruchan seasoning packet and stir well. Divide into two bowls.
• Boil water in a pot and add noodles to cook for 3 minutes or until noodles are cooked through. Then, add half of the boiling water to one bowl and the rest in the second bowl.
• Stir well to make the broth, then add half of the noodles to each bowl.
• Heat up another small pan with butter on medium heat and cook frozen corn for 5 minutes.
• Add corn, 1 tsp of sesame oil, sesame seeds and green onions to each bowl.
• Serve warm.

Steps:

• In a small bowl, add one whole egg, one egg yolk, parmesan cheese, and pepper to taste. Whisk with fork until well combined.
• Cut two strips of bacon crosswise into half-inch strips. Fry until cooked but not yet crispy.
• Boil water and cook ramen very al dente, or just until it can be loosened from it's block form.
• Add 1-2 tablespoons of olive oil to the bacon and stir, lifting any bacon bits that are stuck to the pan. Once the oil is hot, remove the pan from heat.
• Pour a small amount of the water the ramen was cooked in and stir. Add the ramen noodles and stir some more, coating the noodles in the bacon/olive oil mixture.
• Next, add the egg mixture, making sure to pour it onto the noodles and not straight onto the pan. Stir vigorously. The heat from the pan and ingredients need to turn the egg mixture into a creamy sauce. But, if the eggs get too hot they will cook too much and become scrabbled eggs. Add additional ramen water as needed to create a smooth but creamy sauce.
• Plate and top with additional parmesan cheese and pepper.
• Enjoy!

Steps:

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
• Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
• Uncover the pot, add the miso paste, and stir.
• Ladle the broth into a bowl and add noodles and toppings of your choice.
• Enjoy!