Ingredients
Scale
Broth
- 5 cups water
- 2 cups chicken broth (affiliate)
- 1 onion, quartered
- 2 cloves garlic, roughly chopped
- 1 cinnamon (affiliate) stick
- 2 whole star anise
- 2 carrots, peeled and roughly chopped
Garnishes
- 1 tablespoon rice vinegar (affiliate)
- 1 tablespoon soy sauce (affiliate)
- 2 teaspoons sriracha (affiliate)
- 2 cups mushrooms
- 3/4 cup shredded purple cabbage
- 2 pkgs ramen noodles
- 2 eggs
- 1 small jalapeno
- 1/4 cup chopped cilantro
Instructions
- In large stockpot, combine water, chicken broth, onion, garlic, cinnamon stick, anise, and carrots. Bring to a boil then simmer for 20-30 minutes.
- Strain broth then add back in onions if you want.
- Pour broth back into saucepan and bring back to a simmer. Stir in rice vinegar, soy sauce, sriracha, sliced mushrooms, and purple cabbage.
- Simmer for 5-7 minutes until mushrooms and cabbage are soft. Create a tornado in your broth by swirling it around with your stirring spoon. Crack in eggs one at a time and continue to swirl as your eggs poach. They will be ready in about a minute.
- Turn off heat
- Place dried ramen noodles into broth and let sit for 3 minutes until noodles are softened. Add sliced jalapeno and cilantro and serve hot!
- Prep Time: 5 mins
- Cook Time: 35 mins