Hatch Chile Ramen

A fire-roasted Hatch chile broth infused with garlic and lime, paired with roasted corn and ramen noodles.

Ingredients

• 4 cups vegetable broth (preferably low-sodium)
• 2 fire-roasted Hatch chiles, peeled, seeded, and chopped
• 1/2 cup roasted corn kernels (fresh or frozen)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice (plus extra wedges for serving)
• 4 portions dried ramen noodles (seasoning packets discarded)
• 3 green onions, thinly sliced
• Tortilla strips (optional, for garnish)
• Kosher salt and black pepper, to taste

Preparation

1. Heat olive oil in a pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Add chopped Hatch chiles and roasted corn. Sauté briefly to combine flavors, about 2 minutes.
3. Pour in vegetable broth and stir in lime juice. Bring to a gentle simmer and cook for 10 minutes to meld flavors. Season with salt and pepper to taste.
4. Meanwhile, cook ramen noodles according to package directions; drain well.
5. To assemble, divide noodles among bowls. Ladle hot Hatch chile broth with corn over the noodles.
6. Top with green onions and desired toppings: diced avocado, cotija cheese, pickled red onions, cilantro, lime wedges, and tortilla strips.