Tomato Ramen
This flavorful tomato ramen is a twist on the traditional Japanese ramen, featuring a rich tomato-based broth and topped with fresh vegetables and tender noodles.
Ingredients - Serves 2
- Soft-boiled eggs - 2
- Bean sprouts - 1 cup
- Green onions - 2, thinly sliced
- Salt and pepper - To taste
- Sugar - 1 teaspoon
- Sesame oil - 1 tablespoon
- Soy sauce - 2 tablespoons
- Vegetable broth - 4 cups
- Ginger - 1 tablespoon, grated
- Garlic - 3 cloves, minced
- Onion - 1 medium, thinly sliced
- Tomatoes - 4 medium, diced
- Ramen noodles - 2 packs
Let's Get Started
- Cook the ramen noodles according to package instructions. Drain and set aside.
- In a large pot, heat the sesame oil over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant and the onion is translucent.
- Add the diced tomatoes to the pot and cook for 5 minutes, until they start to break down.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
- Using an immersion blender or a regular blender, blend the soup until smooth. Season with soy sauce, sugar, salt, and pepper to taste.
- Divide the cooked ramen noodles into bowls. Ladle the tomato broth over the noodles.
- Top with sliced green onions, bean sprouts, and soft-boiled eggs.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 8g
- Carbs: 60g
- Protein: 15g
- Sodium: 1200mg
- Sugar: 10g
