FOR BROTH:
Big thing of vegetable broth
1/2 chicken bullion cube
2-4 cups water
Crushed red pepper
Fresh Garlic(4 cloves)
Fresh ginger(1 inch)
Soy sauce
Rice cooking wine 1/4 cup
Hoisin sauce
Siracha
Salt
Pepper
Sesame oil
FOR FILLERS:
Protein of choice (sautéed and sliced)
Baby bok choy
Shredded carrots
Frozen peas
FOR GARNISH
Spring onions
Cilantro
Fresh basil
Bean sprouts
Fried or boiled egg
- sauté grated ginger and garlic in sesame oil
- Add sliced spring onions and sauté for 1 minute
- Add vegetable broth, water, chicken Bullion and chinese cooking wine
- Add seasonings to taste(sorry I don’t have measurements I just kind of know when to stop after cooking for so long)
- Add soy sauce, siracha and hoisin sauce to taste
- While that’s simmering on low for 3-6 hours(more time means more flavor😁) sauté up your protein of choice in garlic, salt, pepper, and soy sauce and sesame oil
- Cook ramen noodles and drain
- After your broth has cooked for however long you decide to cook it add the carrots carrots and cook for 10-20 minutes depending on how soft you like them
- Add frozen peas and baby bok choy and cook until bok choy is nice and tender but still has a small crisp bite to it
- Lastly put. Oodles into bowl then top with broth. top with protein, garnish’s and fried egg