Enhanced Tomato Ramen

Ingredients

Ramen noodles

2 packs

Vegetable broth

4 cups

Fresh tomatoes

4 medium, diced

Onion

1 medium, chopped

Garlic

3 cloves, minced

Fresh ginger

1-inch piece, grated

Sesame oil

2 tablespoons

Soy sauce

3 tablespoons

Sugar

1 teaspoon

Salt

to taste

Pepper

to taste

Green onions

2, sliced

Bean sprouts

1 cup

Eggs

2, for soft-boiling

Instructions

1. Begin by soft-boiling the eggs. Place them in a pot of boiling water for 6-7 minutes, then transfer to an ice bath to cool. Once cooled, peel and set aside.
2. Cook the ramen noodles according to package instructions. Drain and set aside.
3. In a large pot, heat the sesame oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent, about 3-4 minutes.
4. Add the diced tomatoes to the pot. Cook for about 5 minutes, allowing them to break down and release their juices.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes to meld the flavors.
6. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches. Season with soy sauce, sugar, salt, and pepper to taste.
7. Divide the cooked ramen noodles into bowls. Ladle the tomato broth over the noodles.
8. Top each bowl with sliced green onions, bean sprouts, and halved soft-boiled eggs.
9. Serve hot and enjoy your delightful Tomato Ramen!