Quick and Easy Vegetarian Ramen

Ingredients

• 1 tbsp sesame oil
• 3 tsp ginger (grated)
• 4 tsp garlic (minced)
• 3 tbsp soy sauce
• 2 tbsp mirin or rice wine vinegar
• 4 cup vegetable stock (or chicken stock)
• 0.5 cup fresh shiitake mushrooms
• 2 eggs (or soy sauce eggs)
• 1 cup baby spinach
• 2 pack dried ramen noodles (3 oz each)
• 1 cup carrots (shredded)
• 0.5 cup green onions/scallions (sliced)
• to taste hot sauce (optional)
• to taste sesame seeds (optional, for topping)

Instructions

1. 1

   Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.

2. 2

   Add the mushrooms and simmer for another 10 minutes.

3. 3

   Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yolk or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half lengthwise. Set aside.

4. 4

   Bring another pot of water to a boil. Add the spinach and cook for about a minute until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.

5. 5

   Add ramen noodles to stock mixture and cook 2–3 minutes or according to package instructions. Add hot sauce to taste if desired.

6. 6

   Divide the soup into 2 large bowls. Top with an egg, spinach, shredded carrots, and green onions. Sprinkle with sesame seeds if desired and serve immediately.

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