2 – 2 1/2 inches fresh ginger minced
3 garlic cloves minced
3-4 TBS toasted sesame oil
48 oz homemade or store bought broth
32 oz room temperature water
1 yellow onion cut In half and sliced thinly
1 packet preferred noodles (ramen or udon)
2-6 soft boiled eggs (about 8 minutes of boiling)
In a large pot warm sesame oil and add minced garlic and ginger and sauté until fragrant (about 2 minutes).
Add broth, water and onions, bring to a boil.
Meanwhile, In another pot, begin to boil your eggs. I find putting 1 TBS of baking soda in with the eggs helps the peeling process. Cook the eggs for 8-10 minutes and remove promptly.
Meanwhile begin to cut up your fixings and prepare them for the soup. For our chicken, we use the chicken from the broth we make but a rotisserie chicken will do the job just fine. As a tip we typically shred 1 large carrot, cut about 4-5 mushrooms, slice 1 jalapeño and one egg cut in 1/2 for each person.
By now your soup should be boiling. Add your noodles and cook as directed- usually 6-9 minutes.
Use tongs to remove desired amount of noodles for each bowl to be served. Be careful because it’s very HOT.
Use a ladle to spoon out the broth and fill bowl about 3/4’s of the way.
Add your fixings! Chicken, veggies, hot sauce etc..
I know it sounds like a lot but its not I PROMISE!
Remember this is a base and you can take the base and make it what you want like we did!