This simple homemade broth is easy to make and extra delicious. Plus, it produces zero waste.
Serves: 4Prep: 30 minutesCook: 1 hour 15 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 2 tbsp. olive oil, divided
- 6 cloves garlic, divided
- 1 onion
- 2 ribs celery
- 3 carrots, unpeeled and divided
- 4 cups water
- 2 bay leaves
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 tsp. salt
- 1⁄2 tsp. pepper
- 2 tsp. fresh ginger, grated
- 1⁄2 cup shiitake mushrooms, sliced
- 1 tbsp. rice vinegar
- 3 tbsp. soy sauce
- 2 packages (3 oz. each) ramen noodles, flavor packets discarded
- 1 green onion, chopped
- 1 tbsp. sesame seeds
- 4 soft boiled eggs, peeled and halved
- First, make the broth. In a large saucepan over medium heat, add 1 tablespoon olive oil. Roughly chop 4 cloves garlic with skin on, 1 onion with skin on, celery with ends and 2 carrots. Place in the saucepan and saute until tender. Add water, bay leaves, parsley, thyme, salt and pepper. Reduce heat to a simmer and cook about 45 minutes.
- Pour broth through a fine mesh strainer into a heat-proof bowl. Discard solids.
- Meanwhile, mince 2 cloves garlic and shred 1 carrot. Set aside.
- In a separate saucepan over medium heat, add 1 tablespoon olive oil, then add 2 cloves minced garlic and ginger. Cook until fragrant. Add shredded carrot and mushrooms, then cook until softened.
- Stir in broth, rice vinegar and soy sauce. Bring to a simmer and cook 5-10 minutes.
- In a separate saucepan, prepare noodles according to package directions. Drain, then divide into bowls.
- Top each bowl with broth mixture, green onion, sesame seeds and eggs. Serve and refrigerate leftovers.
- Tip: When making soft boiled eggs, use older eggs instead of throwing them out. They can be easier to peel and taste just as good as fresher eggs.