Easy Instant Ramen Noodle Soup with Beer Battered Fish
Spruce up your instant ramen by adding boil eggs, spinach, carrots and swap the katsu for beer battered fish fillets. Easy meal under 30 minutes
Equipment
- 4 qt Dutch Oven
- Measuring Cup + Spoons
- Spatula
- Cutting Board + Knife
- Baking Sheet
- 2 Soup Bowls + Chopsticks + Spoons
Ingredients
- 8 cups Water
- 1 tsp Vegetable Broth Paste
- 1 tbsp Adobo
- 1 tbsp Sesame Oil
- 1 med Carrot julienned
- 1 cup Spinach
- 1 package Instant Ramen
- 1 package Gorton's Seafood Beer Battered Fillets
- 2 Boiled Eggs
- Red Pepper Flakes + Cilantro Sprigs + Scallions + Lemon Slices
Instructions
- In a baking Sheet place 4 fish fillets and cook according to package.
- In a 4 qt Dutch Oven add water, vegetable broth paste, abodo + half the seasoning package from the ramen & add sesame oil. Add the white part of the scallions and about a few sprigs on cilantro.
- Simmer for about 10 minutes.
- Add Ramen Noodles. Simmer until noodles are cooked.
- In a bowl add ramen noodles and broth.
- Top with eggs, spinach, carrots, Beer Battered filets. Garnish with cilantro, scallions, red pepper flakes and a squeeze of lemon.
- You can always add Sriracha or additional Red Pepper Flakes. Drizzle with additional Sesame Oil.
- Buen Provecho!
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