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- 2 packs of instant ramen noodles (discard seasoning packets) - 4 cups of chicken or vegetable broth - 2 tablespoons sesame oil - 4 cloves of garlic, minced - 1 tablespoon fresh ginger, grated The main ingredients create a strong base for your ramen. Instant ramen noodles are quick, but they need a flavorful broth to shine. I love using chicken or vegetable broth to bring depth. Sesame oil adds a nice nutty flavor. Garlic and ginger give it a fresh, aromatic kick. - 1-2 tablespoons chili paste (adjust to taste) - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 cup baby spinach - 2 green onions, sliced Add chili paste for heat. You can adjust it to your liking. Soy sauce adds umami, while rice vinegar gives a touch of brightness. Baby spinach adds nutrients and color. Green onions bring freshness and crunch. Each ingredient enhances the dish in its own way. - 1 large egg (optional) - Sesame seeds - Salt and pepper to taste A poached egg on top makes it feel special. The creamy yolk adds richness. Sesame seeds give a bit of crunch and look great. Seasoning with salt and pepper is key. It makes every bite flavorful. These garnishes complete your bowl and make it beautiful. First, heat 2 tablespoons of sesame oil in a large pot over medium heat. The oil adds rich flavor. Next, add 4 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté these for about 1-2 minutes. You want to smell their wonderful aroma. Now, mix in 1 to 2 tablespoons of chili paste. Adjust this to your taste. Cook for another minute to blend the flavors well. Once your aromatics smell great, pour in 4 cups of chicken or vegetable broth. Bring this to a gentle boil. When boiling, add 2 packs of instant ramen noodles. Cook the noodles for about 3-4 minutes, following package instructions. While the noodles cook, take a small pot and fill it with water. Bring it to a gentle boil for poaching. Crack in 1 large egg (if you choose to use it) and poach for about 3 minutes. You want the whites set while the yolk stays runny. Remove the egg and drain. After the noodles have cooked, add 1 cup of baby spinach to the broth. Let it wilt for about a minute. Then, stir in 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar. Add salt and pepper to taste. Once the noodles are cooked, turn off the heat. Ladle the ramen soup into bowls. If you poached an egg, place it on top of each bowl. Finish with sliced green onions and a sprinkle of sesame seeds. Serve your delicious ramen hot and enjoy every bite! To boost the flavor of your ramen, start with chili paste. You can adjust the spice level to fit your taste. If you want it spicier, add more chili paste. For a milder dish, use less. You can also add extra aromatics like chopped garlic or ginger. These will make your dish more fragrant and tasty. Timing is key for perfect noodles. Follow the package instructions carefully. Overcooking will make them mushy. Aim for a chewy texture. If you want to add a poached egg, use a separate pot. Bring water to a gentle boil and crack in the egg. Cook it for about three minutes. The whites should be firm, but the yolk must stay runny. Pair your ramen with simple sides like steamed rice or a fresh salad. A cold drink, like iced tea, matches well too. For serving, use deep bowls. This helps keep the soup warm. Garnish with green onions and sesame seeds for a nice touch. It adds color and crunch. Enjoy the beautiful presentation as much as the taste! {{image_2}} To make this ramen vegetarian or vegan, you can swap the broth. Use vegetable broth instead of chicken broth. For the egg, skip it or use a vegan egg substitute. Silken tofu is a great choice as an egg alternative. Adding more veggies boosts flavor and nutrition. Try adding mushrooms, bell peppers, or bok choy. You can sauté these veggies with garlic and ginger for extra taste. If you want to add protein, chicken, tofu, or shrimp work well. For chicken, use cooked pieces and add them just before serving. For shrimp, cook them in the broth for about 3-4 minutes until pink. Tofu can be added right at the end and heated through. This way, you’ll have a hearty meal that satisfies. You can change the flavor by using different sauces or spices. Soy sauce brings umami, but tamari is a gluten-free option. Adding miso paste can deepen the taste. For a spicy kick, try adding Sriracha or fresh chili slices. You could also mix in a dash of fish sauce for a unique twist. Explore different toppings like nori or pickled ginger for a fun Asian flair. To keep your leftover ramen fresh, store it in an airtight container. Let it cool first. Avoid adding toppings to the main dish. This keeps them from getting soggy. Your ramen will last up to three days in the fridge. For best taste, reheat the ramen gently. You can use a pot or microwave. If using a pot, add a splash of broth. Heat on low until warm. If using a microwave, heat in short bursts. Stir between each burst for even warming. Preparing components of the ramen in advance can save time. You can chop garlic and ginger a day ahead. Store them in a small container in the fridge. For the broth, make a large batch. Store it in a jar or container. You can freeze it in portions, too. This way, you can have quick ramen ready anytime. When it comes to storage containers, look for glass or BPA-free plastic. Ensure they seal tightly to keep flavors fresh. Yes, you can use various noodles. Here are some great alternatives: - Soba noodles - Udon noodles - Rice noodles - Whole wheat spaghetti Each option brings its own taste and texture. Soba noodles add a nutty flavor, while udon gives a chewy bite. If you prefer a gluten-free option, rice noodles work well. Just adjust the cooking time based on the noodle type. To lower the heat, try these tips: - Use less chili paste. Start with just one tablespoon. - Add a spoonful of sugar. This can balance the heat. - Mix in coconut milk for creaminess. It cools down the spice. - Serve with a dollop of plain yogurt or sour cream. These changes keep the flavor without too much heat. Yes, you can make this dish gluten-free. Here’s how: - Use gluten-free ramen noodles. Brands like Miracle Noodle or Lotus Foods offer great options. - Check the broth. Make sure it’s labeled gluten-free. - Avoid soy sauce or use gluten-free tamari instead. With these swaps, you can enjoy this dish without gluten. This blog post covered how to make tasty ramen with simple ingredients. You learned about main items like instant noodles and broth, plus optional add-ins and garnishes. The step-by-step guide helps you prepare, cook, and serve the dish. I shared tips to enhance flavor and various options for protein and vegetarian meals. Remember, leftover storage and meal prep can save time. Enjoy mixing flavors to create your perfect ramen, and feel free to explore new variations. Making ramen is fun and allows for a personal touch!

Minute Garlic Chili Ramen

Spice up your mealtime with this delicious Spicy Garlic Chili Ramen recipe! In just 20 minutes, you can create a comforting bowl of flavorful broth enriched with garlic, ginger, and a kick of chili. Perfect for any occasion, this dish is easy to customize and great for warming up on chilly nights. Don't wait, click through to explore the full recipe and bring the taste of spicy ramen to your kitchen!
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Ingredients
  

2 packs of instant ramen noodles (discard seasoning packets)

4 cups of chicken or vegetable broth

2 tablespoons sesame oil

4 cloves of garlic, minced

1 tablespoon fresh ginger, grated

1-2 tablespoons chili paste (adjust to taste)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 cup baby spinach

2 green onions, sliced

1 large egg (optional)

Salt and pepper to taste

Sesame seeds, for garnish

Instructions
 

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1-2 minutes).

    Stir in the chili paste and cook for another minute, allowing the flavors to meld together.

      Pour in the chicken or vegetable broth and bring to a gentle boil.

        Once boiling, add the ramen noodles, cooking them according to package instructions (usually about 3-4 minutes).

          While the noodles are cooking, in a separate small pot, bring water to a gentle boil. Crack in the egg (if using) and poach for about 3 minutes until the whites are set, but the yolk is still runny. Remove and drain.

            Add the baby spinach to the broth in the main pot and let it wilt for about a minute. Add soy sauce and rice vinegar. Season with salt and pepper to your liking.

              Once the noodles are cooked, turn off the heat and ladle the ramen soup into bowls.

                Top each bowl with a poached egg (if using), sliced green onions, and a sprinkle of sesame seeds.

                  Serve hot and enjoy!

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2