Toasted Sesame Ramen Soup

This sesame spinach ramen is done in just few minutes and it's absolutely delicious.

Ingredients

Ingredients
Servings:
tbsp
Sesame Oil
tbsp
Sesame Seeds
tsp
Lime Juice
tsp
Sweet Smoked Paprika Powder
Shallots
Garlic Clove
cm
Fresh Ginger
ml
Vegetable Broth
ml
Coconut Milk
ml
Soy Sauce
g
Baby Spinach
g
White Miso
g
Ramen Noodles
Eggs
Spring Onion

Instructions

Preparing In The Kitchen
  1. Peel and finely slice the shallots and garlic. Peel and grate the ginger.
  2. Place a big pot over medium high heat and drizzle 2 tablespoons of sesame oil. Once hot, add the shallots, garlic, and ginger. Stir well and lower down the heat. Cook for about 4-5 minutes. until fragrant. Pour in the broth, coconut milk, miso, and soy sauce. Stir in the spinach and bring to a boil.
  3. In the meantime, heat up a small sauce pan over medium high heat with the remaining sesame oil. Once warm, add the sesame seeds and paprika powder, toast them for 1-2 minutes. Stir frequently to avoid burning. Add in the lime juice and mix well. Set aside.
  4. Prepare the ramen noodles according to package instructions. Drain them and add them into the ramen soup.
  5. In the end, crack the eggs into small bowls (each egg in one bowl). Pour the eggs one by one into the ramen. Do not stir. Cook for about 30 seconds, then cover the pot and remove from the heat. Let the eggs poach for 2-3 minutes.
  6. Ladle the soup and noodles into bowls, top with the egg. Garnish with toasted sesame seeds and spring onions.

Preparing In The Kitchen
  1. Peel and finely slice the shallots and garlic. Peel and grate the ginger.
  2. Place a big pot over medium high heat and drizzle 2 tablespoons of sesame oil. Once hot, add the shallots, garlic, and ginger. Stir well and lower down the heat. Cook for about 4-5 minutes. until fragrant. Pour in the broth, coconut milk, miso, and soy sauce. Stir in the spinach and bring to a boil.
  3. In the meantime, heat up a small sauce pan over medium high heat with the remaining sesame oil. Once warm, add the sesame seeds and paprika powder, toast them for 1-2 minutes. Stir frequently to avoid burning. Add in the lime juice and mix well. Set aside.
  4. Prepare the ramen noodles according to package instructions. Drain them and add them into the ramen soup.
  5. In the end, crack the eggs into small bowls (each egg in one bowl). Pour the eggs one by one into the ramen. Do not stir. Cook for about 30 seconds, then cover the pot and remove from the heat. Let the eggs poach for 2-3 minutes.
  6. Ladle the soup and noodles into bowls, top with the egg. Garnish with toasted sesame seeds and spring onions.

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