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- 2 packs instant ramen noodles - 4 cups vegetable broth - 4 tablespoons garlic chili oil - 1 tablespoon soy sauce - 1 teaspoon sesame oil - Soft-boiled eggs - Sesame seeds - Chili flakes - Green onion - Baby spinach - Shiitake mushrooms Start with the main ingredients for your Minute Garlic Chili Oil Ramen. This dish is quick, tasty, and full of flavor. The instant ramen noodles cook fast, making them perfect for busy days. The vegetable broth gives the ramen a rich base. I like to use a good-quality broth for the best taste. Garlic chili oil adds heat and depth. You can make your own or buy it from the store. Soy sauce brings a savory note. It works well with the chili oil. Sesame oil adds a nutty flavor that ties everything together. For garnishing, you can choose optional ingredients to enhance your ramen. Soft-boiled eggs add creaminess and protein. Sesame seeds give a nice crunch. Chili flakes offer extra heat for spice lovers. Green onions add freshness and color. Baby spinach adds nutrients and a pop of green. Shiitake mushrooms give earthy flavor and texture. With these ingredients, you are ready to make a delicious bowl of ramen. The mix of flavors will impress everyone. 1. Begin by boiling the vegetable broth. Use a medium pot and place it over medium heat. Bring it to a rolling boil. This should take just a few minutes. 2. Once the broth is boiling, add the instant ramen noodles. Cook them according to the package instructions, which is usually about three minutes. Stir occasionally to prevent sticking. 1. While the noodles cook, take a small skillet. Heat the garlic chili oil over medium-low heat. You want it to be fragrant but avoid burning it. This step adds depth to your dish. 2. Next, add the sliced shiitake mushrooms to the skillet. Sauté them for about two to three minutes. They should become tender and soak in that delicious oil. 1. Drain your ramen noodles when they are done. Then, mix them with the sautéed mushrooms and garlic chili oil mixture in the pot. Stir them gently to combine well. 2. Now add the baby spinach right into the pot. Let it wilt for about thirty seconds while you stir. This adds a nice pop of color and nutrients. 3. Taste your broth and adjust the seasoning if needed. You can add more soy sauce or chili oil based on your taste. This is your chance to make it just right! 4. Finally, ladle the ramen into bowls. Top with sliced green onion and any optional garnishes like soft-boiled eggs, sesame seeds, or chili flakes for an extra kick. - Avoid burning garlic chili oil: Heat the oil on medium-low. Watch it closely. Once it smells great, it's ready. If it smokes, turn down the heat. Burnt oil can ruin your ramen. - Adjust cooking times for different noodle types: Instant ramen cooks fast, usually 3 minutes. For other noodles, check their package. Adjust the broth timing to match. You want everything to be ready at once. - Adding proteins like chicken or tofu: Want more taste? Add protein. Cook chicken or tofu separately. Slice it up and toss it in at the end. It adds texture and makes your meal heartier. - Exploring flavor variations with different sauces: Play with sauces! Try teriyaki or sriracha for a kick. Just mix in a teaspoon when you add the soy sauce. This makes each bowl unique. {{image_2}} You can easily make this ramen vegan. Start by using vegetable broth as your base. It gives the soup a rich flavor without any animal products. Next, explore plant-based proteins. Tofu is a great option; just cube it and add it to the broth. You can also use edamame or chickpeas for a protein boost. For toppings, think about using sliced avocado or roasted vegetables like zucchini or bell peppers. These add texture and taste without meat. Want to switch up the flavor? You can add different spices or sauces. Try a splash of sriracha for heat or a dash of tamari for depth. If you like a sweeter note, a bit of hoisin sauce works wonders too. You can also use other types of mushrooms. Oyster or button mushrooms can replace shiitake for a different taste. For veggies, consider adding bok choy or carrots. They not only taste great but also add color to your bowl. To keep your Minute Garlic Chili Oil Ramen fresh, store leftovers in an airtight container. This helps keep moisture in and prevents spoilage. Place it in the fridge within two hours of cooking. When you want to reheat, add a splash of broth or water before warming it in a pot. This keeps the noodles from getting too dry and helps maintain their texture. Stir gently as you heat it up until it’s warm. You can freeze the garlic chili oil and mushrooms for later use. To do this, pour the garlic chili oil into ice cube trays, then freeze. For mushrooms, slice and sauté them first, then let them cool completely before freezing in a bag. When you’re ready to use them, just take out what you need. Thaw the garlic chili oil in the fridge overnight or place it in warm water. For mushrooms, reheat them in a pan or microwave before adding them to your ramen. This keeps the flavors and textures just right. Making garlic chili oil is easy. Start with these steps: - Gather ingredients: You need garlic, dried chili flakes, and oil. Use a neutral oil like vegetable or canola. - Heat oil: Pour oil into a small pot. Heat it on low. - Add garlic: Chop garlic and add it to the hot oil. Cook until golden brown. - Mix in chili flakes: Stir in the chili flakes. Let them cook for a minute. - Cool and store: Remove the pot from heat. Let it cool down. Pour it into a jar for storage. This oil adds great flavor to your ramen. You can adjust the spice level by using more or fewer chili flakes. Yes, you can use different noodles. Here are some options: - Soba noodles: These are made from buckwheat. They add a nutty taste. - Udon noodles: Thick and chewy, udon noodles bring a hearty touch. - Rice noodles: Gluten-free and light, they soak up flavors well. - Zoodles: If you want a low-carb option, spiralized zucchini works great. Feel free to experiment with your favorite noodles. Each type will give a unique twist to your ramen. To make your ramen heartier, consider these additions: - Protein: Add soft-boiled eggs, grilled chicken, or tofu for extra nutrients. - Veggies: Toss in broccoli, bell peppers, or bok choy for more color and crunch. - Nuts and seeds: Sprinkle sesame seeds or crushed peanuts for a nice texture. - Herbs: Fresh cilantro or basil adds a burst of freshness. These ingredients not only boost flavor but also make your meal more satisfying. Customize it to suit your taste! You learned how to make a tasty ramen dish with simple steps and great ingredients. Start with instant ramen noodles and a flavorful broth. Use garlic chili oil for heat and soy sauce for depth. Add your favorite toppings, like soft-boiled eggs or spinach, to make it special. Try customizing your ramen to suit your taste. Store leftovers well, or even freeze them for later. This dish can adapt to any diet or mood. Enjoy your cooking and the delicious results!

Minute Garlic Chili Oil Ramen

Craving a quick and flavorful meal? Try this Minute Garlic Chili Oil Ramen! This simple recipe combines instant ramen, savory garlic chili oil, and fresh veggies for a deliciously satisfying dish ready in just 15 minutes. Perfect for busy nights or a cozy lunch. Don’t miss out on the step-by-step guide that will transform your mealtime! Click to explore the full recipe now! #RamenRecipes #QuickMeals #ComfortFood #SpicyNoodles
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Ingredients
  

2 packs instant ramen noodles

4 cups vegetable broth

4 tablespoons garlic chili oil (store-bought or homemade)

1 tablespoon soy sauce

1 teaspoon sesame oil

1 green onion, sliced

1 cup baby spinach

1 cup shiitake mushrooms, sliced

Optional: Soft-boiled eggs, sesame seeds, and chili flakes for garnish

Instructions
 

In a medium-sized pot, bring the vegetable broth to a boil over medium heat.

    Once boiling, add the instant ramen noodles and cook according to package instructions (usually about 3 minutes).

      While the noodles are cooking, heat the garlic chili oil in a small skillet over medium-low heat until aromatic. Avoid burning the oil.

        Add the sliced shiitake mushrooms to the skillet and sauté for about 2-3 minutes until they become tender.

          Stir in the soy sauce and sesame oil with the mushrooms, mixing well to coat.

            Once the ramen noodles are cooked, add the sautéed mushrooms and chili oil mixture directly into the pot with the noodles.

              Add the baby spinach and let it wilt for about 30 seconds, stirring gently.

                Taste the broth and adjust seasoning if necessary, adding more soy sauce or chili oil according to personal preference.

                  Ladle the ramen into bowls, and top with sliced green onion and optional garnishes like soft-boiled eggs, sesame seeds, and a sprinkle of chili flakes for extra kick.

                    Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 2