This avocado ramen is rich and comforting, but uses lots of fresh ingredients to celebrate the new bounty of the season.
Spring Green California Avocado Ramen
|6||cups||chicken broth (I like Kitchen Basics Chicken Broth)|
|4||cloves garlic, thinly sliced|
|1||ripe Fresh California Avocado, seeded, peeled and cut in half|
|12||oz.||dried chuka soba noodles (or chow mein noodles), cooked according to package directions, then rinsed under cool water and drained thoroughly|
|1||ripe Fresh California Avocados, seeded, peeled and cut into thin slices|
|8||scallions, thinly sliced|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Fill a 4-quart saucepan with water and bring the water to a boil on high heat. Gently lower the eggs into the boiling water with a slotted spoon. Lower the heat to medium-high and let the eggs cook for 6 minutes, then transfer them to an ice bath and let them cool completely.
- Put the broth and garlic in another saucepan and bring to a boil over medium heat, then reduce the heat to medium-low to maintain a simmer and continue cooking for 3 minutes. Remove the saucepan from the heat.
- Put half of the avocado in the jar of a blender. Pour half of the broth over the avocado and blend until creamy.
- Pour the broth into a clean saucepan and repeat with the other avocado half and the rest of the broth.
- Carefully peel the eggs.
- Separate the cooked noodles into four bowls. Ladle equal amounts of the avocado broth over the noodles in each bowl.
- Slice an egg in half and place the halves on top of the noodles in one of the bowls. Repeat with the remaining eggs.
- Finish by topping each bowl with avocado slices, watercress leaves and sliced scallions. Serve immediately!
*Recipe Notes: If you like things a bit spicier, drizzle your ramen with a bit of chili oil or add a spoonful of chili garlic sauce. If you want to add meat, some pan-fried bacon or leftover rotisserie chicken would be delicious additions.