Ramen Noodles Recipe Kit Recipe

Japanese cuisine · 450 calories

Ramen Noodles Recipe Kit recipe

About this recipe

Experience authentic flavors with our Ramen Noodles Recipe Kit, a perfect blend of rich broth, tender noodles, and fresh vegetables. This kit includes everything you need to create a hearty and spicy ramen bowl, complete with soft-boiled eggs and aromatic garnishes. Easy to prepare with step-by-step instructions, it’s ideal for a quick, satisfying meal at home. Elevate your ramen game with our carefully curated ingredients and bold seasonings. Order now on the AnyFeast website or app and enjoy restaurant-quality ramen in the comfort of your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • Pack Tray Of 30 Medium Free Range Eggs
  • 1 Kg Carrots - 1kg
  • 100 G Jumbo Garlic 100g
  • - Nongshim Shin Ramyun 120g
  • 1 Bunch Spring Onions 1 Bunch
  • 30G Dried Sliced Shiitake Mushrooms, 30G
  • 600G Picard Organic Spinach Leaves
  • 230G Long Life Noodles, 230G
  • 160 Ml Cj Bibigo Sesame Oil
  • 500 Ml Haday Signature Dark Soy Sauce, 500Ml
  • 100G Natco Kashmiri Chilli Powder, 100G

Instructions

  1. 1. Boil water in a pot and add vegetable stock cubes and chicken stock cubes, stirring until they are fully dissolved to create a rich broth.
  2. 2. Add the ramen noodles to the boiling broth and cook them for about 3-5 minutes until they are tender but still firm.
  3. 3. In a separate pan, heat a bit of oil and sauté minced garlic cloves until fragrant, then add sliced mushrooms, chopped carrots, and organic spinach leaves. Cook until all the vegetables are tender.
  4. 4. Add the sautéed vegetables to the pot of broth and noodles. Season the mixture with dark soy sauce, a dash of Kashmiri chilli powder, and a splash of chilli oil for a spicy kick.
  5. 5. In another pot, boil water and cook eggs for about 6 minutes for soft boiled or 10 minutes for hard boiled. Once done, cool them in ice water, peel and slice them in half.
  6. 6. Serve the ramen noodles in bowls, spooning over the broth and vegetables. Top each bowl with sliced eggs and a sprinkle of chopped spring onions for garnish.