Ramen Noodles

Name: Ramen Noodles
Yield: 6 servings
Ingredients: 2 cups (500 mL) All-purpose flour (8.5 oz/240 g), plus more for dusting; 2 tsp (10 mL) baking soda; ¾ cup (175 mL) warm water; ½ tsp (2 mL) salt; 1 tbsp (15 mL) oil; 1½ inch piece fresh ginger, grated (1 tsp/5 mL); 1 garlic clove, pressed; 4 cups (1 L) chicken or vegetable broth; 1 tbsp (15 mL) soy sauce; 1 tsp (5 mL) sesame oil; 4 oz. (125 g) shitake mushrooms, sliced; 3 eggs; 4 green onions, thinly sliced; 2 cups (500 mL) fresh spinach; 1 large carrot, shredded; Optional: Sriracha sauce, sesame seeds

Prep 20 min

Cook 70 min

Ready in 90 min

This delicious ramen noodle soup will have you skipping the takeout this week.

Ingredients

2 cups (500 mL) All-purpose flour (8.5 oz/240 g), plus more for dusting
2 tsp (10 mL) baking soda
¾ cup (175 mL) warm water
½ tsp (2 mL) salt

1 tbsp (15 mL) oil
1½ inch piece fresh ginger, grated (1 tsp/5 mL)
1 garlic clove, pressed
4 cups (1 L) chicken or vegetable broth
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sesame oil
4 oz. (125 g) shitake mushrooms, sliced

3 eggs
4 green onions, thinly sliced
2 cups (500 mL) fresh spinach
1 large carrot, shredded
Optional: Sriracha sauce, sesame seeds

Directions

Add all the noodle ingredients to the Deluxe Stand Mixer. Knead for 5 minutes. Wrap the dough in plastic wrap and chill for 30 minutes or overnight.
Flour your hands and work surface. Divide the dough into quarters and flatten them slightly to form 2" (5-cm) round disks. Generously flour each disk.
Attach the Pasta Roller and turn it to setting 3. Set the mixer to Custom speed 1. Feed the dough through each setting twice, starting with setting 3 and going down to setting 1. Cut the pasta sheets in half or to your desired length.
Attach the Spaghetti Cutter to the mixer. Feed the individual pasta sheets through and lay the noodles in an even layer.
Heat the oil in a medium saucepan over medium-high heat for 2–3 minutes. Add the ginger and garlic; saute for 30 seconds, or until fragrant. Add the remaining soup ingredients and bring to a boil. Cook for 15–20 minutes, or until the mushrooms are tender.
In a separate large pot, bring salted water to a boil. Add the eggs to the pot and cook for 5 minutes for a soft-boiled egg, or longer for a more set yolk. Remove the eggs from the pot and place in an ice bath to cool. Peel the eggs and cut in half once cool enough to handle.
Add the noodles to the boiling water and cook for 2–3 minutes, stirring occasionally. Divide the noodles into 6 bowls. Add some spinach, grated carrot, green onions, and half of an egg. Ladle the boiling soup over the noodles. The spinach will wilt, and the carrots will cook slightly.
To serve, top with sriracha or sesame seeds, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 240, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 95 mg, Sodium 1,450 mg, Carbohydrate 37 g, Fiber 3 g, Sugars 1 g (includes 0 g added sugar), Protein 10 g