Andrew Purcell; Inset: Getty
Award-winning chef Andrew Zimmern shares an easy way to spice up the low-cost, super-trendy Japanese noodle dish. His show, Bizarre Foods America, airs Mondays at 9 p.m. on the Travel Channel.
Ramen Soup
Makes 1 to 2 servings
• 1 (3-oz.) package
• ramen noodles
• 2 cups chicken broth
• 1½ tbsp. soy sauce
• 1 tbsp. ketchup
• 1 tsp. sugar
• 1 tsp. sesame oil
• 1 tsp. Sriracha
• ½ cup matchstick carrots
• 1 egg, lightly beaten
• 1½ tsp. fresh lime juice
• ¼ cup chopped
• green onions
1. Cook noodles in 2 cups of boiling water for 2 minutes; drain well. Rinse in cold water; drain and set aside.
2. Return saucepan to stove-top. Bring broth to boil over medium-high heat. Reduce heat to medium and whisk in soy sauce and next 4 ingredients. Add carrots; cook 1 minute.
3. Slowly whisk egg into broth. Add noodles to broth; cook 30 seconds. Remove from heat; stir in lime juice and onions. Serve immediately.
