Hangover Helper Ramen
User Reviews
5
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Prep Time
3 mins
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Cook Time
7 mins
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Total Time
10 mins
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Servings
2 Servings
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Calories
235 kcal
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Course
Lunch
Hangover Helper Ramen
Description
The recipe builds a warm noodle soup characterized by a flavorful broth made from vegetable broth, white miso, and soy sauce. Miso paste dissolves into the broth giving it umami depth without overwhelming saltiness due to low-sodium ingredients. The broth simmers to combine flavors before ramen noodles cook directly in it until tender but still firm.
Two soft-boiled eggs are prepared separately by boiling them 7 minutes, then chilling them in ice water to stop cooking and facilitate peeling. Halving the eggs exposes the creamy yolks, which add richness to the bowl. Fresh shredded carrot and thinly sliced green onions contribute texture contrast and brightness.
This ramen is served immediately with optional sriracha for heat, creating a layered flavor experience. It makes a practical meal for a light but satisfying option when recuperating or needing something warm and easy to prepare. The combination of miso and soy contributes savoriness balancing the fresh vegetables and eggs.
Ingredients
- 2 egg large
- 4 cups vegetable broth low-sodium
- 3 tablespoons white miso if you don't have miso on hand, it's okay to omit and add a little extra soy sauce
- 1 tablespoon soy sauce low-sodium
- ramen noodles seasoning packets discarded, two 3-ounce packages
- carrot divided, heaping 1/2 cup shredded
- 2 green onions sliced into thin ribbons or rounds, divided
- sriracha optional and to taste, for serving
Instructions
- Set up a small ice bath by pouring cold water and ice cubes into a small bowl; set aside.
- Fill a small sauce pan with water and bring it to a boil. Add the eggs and simmer over moderate heat (boiling but not an insanely rapid boil) for exactly 7 minutes for soft-boiled eggs; if you prefer more set yolks boil another couple of minutes. Use a slotted spoon to remove the eggs and immediately place into the ice bath.
- While the eggs are cooking, to a separate medium saucepan add the broth, miso, soy and bring to a boil over medium-high heat. Whisk as necessary to dissolve the miso.
- After the mixture is boiling, add the noodles, and cook for about 2 minutes, or just until tender; break them up with a fork while they cook. Transfer and divide among two serving bowls.
- Peel and halve the eggs, and divide between the serving bowls.
- Add the carrots, onions, and optional sriracha to each bowl, and serve immediately.
- Adapted from Food and Wine
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 235kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 186mg | 62% |
| Sodium | 2115mg | 88% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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