A delicious and refreshing Japanese ramen dish flavored with yuzu citrus and salt.
Prep
10 minutesCook
30 minutesReady In
40 minutesLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 4 cups chicken broth | |
| 2 cloves garlic, minced | |
| 1 inch ginger, grated | |
| 2 tablespoons soy sauce | |
| 1 tablespoon mirin | |
| 1 tablespoon yuzu juice | |
| 1 teaspoon salt | |
| 1/2 teaspoon white pepper | |
| 2 packages ramen noodles | |
| 2 cups baby spinach | |
| 2 green onions, sliced | |
| 2 soft boiled eggs, halved | |
| 2 sheets nori seaweed, cut into strips | |
| 1 tablespoon sesame oil |
| 1. | In a large pot, bring the chicken broth, minced garlic, and grated ginger to a boil. |
| 2. | Reduce heat to low and simmer for 15 minutes. |
| 3. | Stir in the soy sauce, mirin, yuzu juice, salt, and white pepper. |
| 4. | Cook the ramen noodles according to package instructions, then drain and set aside. |
| 5. | Divide the cooked noodles between serving bowls. |
| 6. | Add the baby spinach to the hot broth and cook until wilted, about 1 minute. |
| 7. | Ladle the hot broth and spinach over the noodles in each bowl. |
| 8. | Top with sliced green onions, halved soft boiled eggs, and nori seaweed strips. |
| 9. | Drizzle with sesame oil and serve immediately. |
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