Ladies and gentleman, it’s time to give yourself the ramen that you deserve.
This isn’t your college ramen.
I love Sriracha. I’m also a cheapskate. It’s a simply mathematical equation when it comes to my love for this dish. The biggest part is the added nutrition. There’s Kale, tomatoes, fruit, soy, ginger, an egg, and chicken broth to round out the carbs from your noodles. It also makes 2 servings… so don’t cave like I did the first time… and eat the whole portion.
Oh, and it only takes 15 minutes to make.
Don’t let the ingredients list intimate you. You’ll have a lot of it in your pantry or refrigerator already!
- 1 package of ramen noodles
- 6 oz of chicken broth
- 6 oz of water
- 1 egg, sunny-side up
- Juice of 1 Lemon
- 1 small Roma Tomato, diced
- 1 Tbsp Sriracha sauce
- 2 Tbsp Soy Sauce
- 1 tsp ground Ginger
- 1 Tbsp chopped Green Onion
- 1 Shallot, minced
- 1 handful of coarsely chopped Cilantro
- 1 handful of coarsely chopped Kale
- Pour chicken broth and water into a medium sauce pan and set it to boil.
- In the meantime, chop your vegetables, herbs and spices.
- Once the liquid is boiling, put the Ramen noodles in the pot along with the lemon juice, Roma tomato, Sriracha sauce, soy sauce, ginger, shallot, kale and cilantro and stir consistently.
- Prepare your egg in a skillet -- sunny-side up.
- Once the noodles are soft (roughly 5 minutes), pour the contents of the pot into two bowls and top it with a half of the egg, green onion, and any extra ingredients you have left over (a few slices of shallots, kale).