Easy Homemade Ramen Bowls

For the broth:
Heat oil in a large pot over medium heat. Add garlic and ginger, and simmer until fragrant. Do not brown the garlic, or else you’ll get a bitter flavor. Add soy sauce and rice wine vinegar. Cook for 1 minute, stirring to blend thoroughly and prevent burning. Add chicken stock and Sriracha sauce. Bring to a rolling boil, then lower to a simmer.

Add mushrooms and carrots. Simmer lightly for another 10–15 minutes. Add salt to taste and adjust to your preference. Reduce heat to low and cover.

Approximately 3 minutes before serving, carefully place ramen noodles into the pot and allow to cook for. 2–3 minutes or until cooked and tender.

Ladle the soup/noodles into bowls and garnish with sliced scallions, soft-boiled egg (see note), and/or cooked chicken slices. Finish off with a dollop of sambal oelek if you like extra heat.

Note: If you’re including a soft-boiled egg, the best way to do it is to bring a small saucepan of water to a rolling boil. Once boiling, carefully lower the egg into the water. Boil for 7 minutes. While the egg is boiling, prepare an ice bath in a bowl for the egg. After 7 minutes, carefully remove the egg from the boiling water and immerse it into the ice bath immediately to stop the cooking process. Once the egg has cooled, peel it under cold running water. Slice, and place on top of soup/noodle.