This Quick Ramen Noodle Soup only takes 15 minutes to make, and has a few tricks that give the broth a great depth of flavor!
|Grapeseed oil||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Grated ginger||1/2 Teaspoon|
|Scallions||4 , slice (white and green parts)|
|Chilli sauce/Sriracha||1/2 Teaspoon|
|Chicken stock||3 Cup (48 tbs)|
|Beef broth||3 Cup (48 tbs)|
|Fish sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Ramen noodle||12 Ounce|
1.Place the grapeseed oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
2.Add the chicken stock, beef stock, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
3.Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
4.Serve and enjoy!