Easy Homemade Ramen

Tax season is coming up on us, this, just like the holidays is another stressful time of year for everyone, especially when you have to worry about paying your taxes and still feed you and your family on a budget.

Let’s be real, Ramen Noodles are not everyone’s favorite cheap food, but i have found ways to dress them up because, my love Jeff and I have had to survive on them ourselves plenty of times and they get boring, so I’ve been researching different things to do with them. I know College aged people that have probably been in the same boat and looking for new ways to make them in a Dorm room. so i hope this reaches out to them and gives them inspiration to just try new ways and different things as add-ins to make them to taste better. Enjoy.

Easy Homemade Ramen:

2 large eggs
1 T. Olive Oil
4 cloves garlic, minced
1 T. freshly grated ginger
4 c. Reduced sodiumchichen broth
4 oz. shiitake mushrooms
1 T. reduced sodium soy sauce
3 pkgs. ramen noodles without the seasoning packet
3 c. baby spinach
1 carrot, grated
2 T. chopped chives
1.Pace eggs in a large saucepan& cover with cold water by 1 inch. Bring to a boil & cook
for 1 minute. Cover eggs with a tight fitting lid & remove from heat; set aside for 8 to 10
minutes. Drain well & let cool before peeling and halving.

  1. Heat olive oil in a large stock pot or dutch oven over medium heat. Add garlic &
    ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Whisk in chicken broth, mushrooms, soy sauce & 3 c. water.
  3. Bring to a boil; reduce heat & simmer until mushrooms have softened, about 10
    minutes. Stir in ramen noodles until softened and cooked thru about 3 to 5 minutes.
  4. Stir in Spinach, carrots & chives until the spinach begins to wilt, about 2 minutes
  5. Serve immediately, garnish with eggs.

This is sooo good.


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