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The sugar in this recipe was unnecessary for us. even my daughter with her sweet tooth disliked it. Our carrots also ended up really over-cooked
Hi, Lisa! Emma here, managing editor. Thanks so much for the feedback. I have adjusted the recipe so that the sugar is optional.
Too sweet for my taste- I was looking for a more “savory” ramen broth. I think if this recipe used less sugar and removed the carrots or only added the carrots back in at the end of cooking (the sweetness of the carrot takes over the dish and makes it taste overly sweet and more like an American chicken noodle soup). So unless you like a “sweet” tasting ramen, I would lessen the sugar and leave the carrots out if you want it to taste more like the ramen packets. (I would use ramen packets but unfortunately they have really unhealthy ingredients)
Hi, Sara! Emma here, managing editor. Thanks so much for the feedback! I have adjusted the recipe so that the sugar is optional.
This is definitely a keeper! It was easy and very tasty for supper, and leftovers worked well for lunch too. I used spinach and canned mushrooms (what I had) but look forward to the Napa cabbage version. I used the steam-cook method for the eggs that you posted recently and, as advertised, the eggs were perfectly done and EASY TO PEEL! Thanks for two great recipes.
I am definitely trying this recipe this week.
What an inspiring recipe! I made this last night with rice noodles (low FODMAP) and garlic oil. I added some miso paste for umami flavor, and I had some kaffir lime leaves and Thai basil in the freezer, so those went in too with a little mint. The egg was perfect in it. I am not usually a noodle “soup” person, but this was addictive. Thank you so much.
I made this with rice noodles, kale, and snow peas, and carrots but without the mushrooms. It was a hit. Thanks for the recipe!