How to Make Fancied up Instant Ramen Option #6: Shio with Purple Carrots

This recipe for fancied-up instant Shio ramen with purple carrots is hearty and tasty! I absolutely love purple carrots, they are so beautiful and really make a dish stand out! Do you love them too? I like to buy rainbow carrots with many colors in one bunch! It’s mid-September as I’m writing this and the weather is starting to cool down after many months of sunshine. Nothing tastes better on a crisp early almost fall day than a bowl of delicious ramen! I love to order ramen when I go out to eat but I have found that it’s incredibly easy to make instant ramen fancy and unique by adding your favorite veggies to it! You can get very creative, there are endless combinations! This one was a really delicious blend of flavors! I hope you enjoy it!

Please post in the comments what you think of this recipe and if you have any ideas for new ramen options I should cook!

Fancied up Instant Shio Ramen with Purple Carrots Ingredients (serves 2)

Ramen Ingredients

2 soft-boiled eggs (instruction below to help boil)
2 packs of instant ramen of your choice (I’ve chosen Sapporo Ichiban Shio Ramen)
3 purple carrots
sesame seeds
gochujang sauce
sriracha sauce
1 green onion
fresh parsley and thyme for a garnish
Nanami togarashi or chili powder

Instructions

1. Boil 7 cups of water in a large pot. After the water is boiling add the two eggs to the pot and boil for an additional 5-10 minutes depending on how soft you like them. I like to boil mine for 5-6 minutes.
2. Turn the burner off and set the pot with hot water and eggs in the sink, dump water out carefully and fill part way with cold water, repeat this process twice. Peel eggs, cut in half & set aside.
3. peel and slice the purple carrots into round slices
4. steam the carrots until tender and set aside
5. boil 2 cups of water and add seasoning packs and ramen to it, stir. Boil for 2-3 minutes and remove from burner. Cover and let sit for 3 minutes.
6. using salad tongs scoop up noodles evenly into 2 bowls, pour broth over noodles
7. place carrots and eggs in the bowl on top of the ramen
8. cut green onion into small pieces, and place in the bowl
9. garnish with fresh parsley, fresh thyme, gochujang sauce, sriracha & sprinkle with Nanami togarashi & sesame seeds

Tips: It’s important to let the water boil before adding the eggs otherwise it’s very difficult to peel the shells off. I have learned this hard and want to spare you the lesson! If you like a lot of broth feel free to add an extra 1/2 cup of water to the pot when you’re making the instant ramen. You can get extremely creative with this dish and use any kind of veggies, ramen, and seasonings you choose! Be careful to steam the carrots separately from the ramen broth otherwise, it will turn your ramen broth purple!

If you like this recipe you will love this one too: How to Make Fancied up Instant Ramen Option #4: Chow Mein with Carrots & Bok Choy