Description
Enjoy this quick and easy ramen recipe for a delicious, satisfying meal in no time. With savory broth and flavorful toppings, it’s the perfect go-to dish for busy days or a cozy dinner!
Ingredients
Scale
- 2–4oz filets of fresh fish
- Light olive oil
- 8oz Buckwheat Soba Noodles
- 4 cups fish or vegetable stock
- 2 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tbsp Soy sauce
- 1 1/2 tbsp rice vinegar mixed with 1/2 tbsp honey
- Salt to taste
- 1 medium egg
- For serving: Sliced mushrooms, sliced scallions, shredded carrots, chopped fresh kale, and cooked corn
Instructions
- In a large pot on medium heat, combine fish/vegetable stock, ground ginger, garlic powder, onion powder, soy sauce, rice vinegar, and honey mixture.
- Bring broth to a boil and simmer for 10 minutes. Salt to taste
- Fill another pot with water and bring to a boil. Gently add eggs and simmer for 10 minutes.
- Prepare ice water in a large bowl and place cooked eggs in the bowl when finished cooking.
- Use boiling water from eggs to cook 4 oz noodles as directed on the package.
- In a large skillet, lightly coat the bottom of the pan with olive oil.
- Lightly season fish with a sprinkle of salt and cook evenly on both sides until internal temperature is 145 degrees Fahrenheit, then set aside.
- Divide noodles into 2 serving bowls. Add fish filet, ramen broth, peeled egg sliced in half, and top with assorted vegetables.
Notes
Buckwheat is rich in protein and fiber and is naturally gluten-free!
