Roxanne Ritchi's Reporter Ramen
A quick, satisfying, and deeply flavorful ramen dish, perfect for a busy investigative reporter on the go. This recipe focuses on fresh ingredients and a rich broth, delivering a comforting meal that's both nourishing and delicious.
Directions
- 1
In a medium saucepan, combine the broth, soy sauce, mirin, grated ginger, and minced garlic. Bring to a simmer over medium-high heat.
- 2
Reduce heat to low and let the broth gently simmer for 5-7 minutes to allow the flavors to meld.
- 3
While the broth simmers, cook the ramen noodles according to package directions. Drain thoroughly.
- 4
Divide the cooked noodles between two large serving bowls.
- 5
Add the sliced cooked chicken or tofu to the simmering broth and heat through for 2-3 minutes.
- 6
Carefully ladle the hot broth and chicken/tofu over the noodles in each bowl.
- 7
Garnish each serving with sliced scallions, a soft-boiled egg half, and corn kernels.
- 8
Serve immediately while hot, encouraging a quick and satisfying meal.
- 9
For a spicier kick, add a dash of sesame chili oil to the broth before serving.