Charred Onion & Garlic Ramen Soup

This super fragrant, no-fuss ramen noodle soup is next level. Pro tip: broil the aromatics until charred for a deep flavor!

This super fragrant, no-fuss ramen noodle soup is next level. Pro tip: broil the aromatics until charred for a deep flavor!

1

Line a baking tray with parchment paper. Add onion, ginger, and garlic in a single layer. Place on top rack in the oven and broil until charred (~3-5 mins).
2

Place a deep pot on a medium-high heat. Add cinnamon sticks, star anise, cloves, fennel seeds, coriander seeds, peppercorns, and cardamom pods and heat for 30 seconds, stirring often.
3

Add broiled onions, ginger, and garlic together with the water, vegetable broth, shiitake stems, sugar, soy sauce, sea salt, and rice vinegar. Stir until well mixed, then bring to a simmer, place the lid on, and cook for at least 1 hour, up to 6 hours. The longer you cook the broth, the more flavorful it will be.
4

Strain veggies and spices.
5

Add in mushroom caps and bok choy, then cook for a further 5-6 mins, until mushrooms and bok choy are tender. Remove from heat.
6

To cook the noodles, bring salted water to a boil in a medium-sized pot, add noodles, cook for 1 minute, then separate with a fork. Cook for a further 3-4 mins, until tender. Drain and rinse under cold water.
7

Divide noodles between bowls and top with the broth, bean sprouts, mint, cilantro, basil, chopped chilies (if using), and a wedge of lime. Serve immediately.