Yuzu Shio Ramen

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4 cups chicken broth
2 cloves garlic, minced
1 inch ginger, grated
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon yuzu juice
1 teaspoon salt
1/2 teaspoon white pepper
2 packages ramen noodles
2 cups baby spinach
2 green onions, sliced
2 soft boiled eggs, halved
2 sheets nori seaweed, cut into strips
1 tablespoon sesame oil


1.In a large pot, bring the chicken broth, minced garlic, and grated ginger to a boil.
2.Reduce heat to low and simmer for 15 minutes.
3.Stir in the soy sauce, mirin, yuzu juice, salt, and white pepper.
4.Cook the ramen noodles according to package instructions, then drain and set aside.
5.Divide the cooked noodles between serving bowls.
6.Add the baby spinach to the hot broth and cook until wilted, about 1 minute.
7.Ladle the hot broth and spinach over the noodles in each bowl.
8.Top with sliced green onions, halved soft boiled eggs, and nori seaweed strips.
9.Drizzle with sesame oil and serve immediately.

A delicious and refreshing Japanese ramen dish flavored with yuzu citrus and salt.

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