"Souped-Up" Lunch Ramen
with Nori
It's as simple as boiling a kettle and assembleing all your favourite ramen toppings in one bowl! Umami packed and full of chewy ramen noodles for a lunch everyone will be jealous of!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Oignon vert
2 cc
Sriracha
(Peut contenir Sésame, Soya, Blé, Poisson, Moutarde, Lait, Oeuf, Sulfites, Crustacés)
4 cs
Sauce hoisin
(Contient Moutarde, Sésame, Soya Peut contenir Sulfites, Crustacés, Oeuf, Poisson, Lait)
1 pièce(s)
Bok choy de Shanghai
2 pièce(s)
Radis
7 g
Coriandre
Informations nutritionnelles
Ustensiles
Instructions
Bring 2 1/2 cups of water to a boil in a kettle or small pot over high heat. While water comes to a boil, halve egg. Thinly slice or cut the green onion. Tear or cut nori into bite-sized pieces.
Add noodles, broth packet, carrots, half the green onions and half the nori to a large soup bowl. Carefully pour boiling hot water, over top. Cover with plastic wrap or foil. Allow noodles to steep, until tender, 2-3 min.
Top ramen with eggs, remaining nori and remaining green onions. Drizzle sriracha over top, if desired.