Creamy Chili Garlic Ramen
You only need one thing to make a perfect homemade bowl of ramen noodles: this recipe. Creamy Chili Garlic Ramen is a creamy, spicy upgrade on a classic, using a handful of ingredients and hardly any time- only 30 minutes. The secret to the broth is the condensed cream of mushroom soup. It's rich and savory and provides the perfect base for the spicy garlic chili sauce, ginger and soy sauce.
Ingredient
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 teaspoon minced peeled ginger root
- 4 cups Swanson® Unsalted Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon garlic chili sauce
- 6 ounces uncooked ramen noodles
- 3 hard cooked egg and/or diced extra-firm tofu, sliced bok choy, green onions, lime wedges (great optional toppings for the ramen)
Direction
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the garlic and ginger and cook and stir for 1 minute.
- Stir in the broth, soup, soy sauce and chili sauce and heat to a boil. Add the noodles and cook for 3 minutes or until tender.
- Spoon the noodle mixture into 4 bowls. If desired, serve optional toppings over the noodle mixture or on the side to customize at the table.
