Warm & Delicious Breakfast Ramen Noodle Soup
This is off the beaten path. I don’t know about you but it’s not every day that I have soup for breakfast. Come to think of it I’ve never had soup for breakfast… until now. And let me tell you, this was the perfect breakfast ramen soup recipe to try out.
No to mention, it’s the ideal time to get in on this cozy deliciousness too. Because as the weather starts to get colder and Fall becomes Winter you’ll be so glad you started to perfect this recipe into the perfect bowl of breakfast ramen soup.
Here’s what you’ll need to get started with this recipe:
- Sesame Oil
- Minced Garlic
- Chili Pepper Flakes
- Vegetable Broth
The best thing about this recipe is it’s so easy to make too! You’ll start by heating the sesame oil in a large heavy-bottomed saucepan. Once this is gets warmed and the garlic and begin to cook until fragrant. Then add the chili pepper flakes. What you’re doing here is basically making your own chili garlic oil. A super quick method that won’t be pungent but the flavor will still be enjoyable.
Next, add your vegetable broth. I like to use the Better Than Bouillon Roasted Garlic Base. So, what I do here is add 8 cups of water and then stir in 4 Tablespoons of the bouillon base. Now you let it simmer together. I let it simmer on low for about 20 – 30 minutes. The longer the better to let all the flavors infuse and merry together.
Then turn off the heat and add the tahini right before serving. I used these organic ramen noodles and ensured they were cooked al dente or even a little less than al dente. Because they will continue to cook more in a hot broth.
Here are a few topping suggestions:
What other ways would you spice this breakfast ramen up and make it your own?!