https://www.aheadofthyme. com/2017/01/quick-and-easy-vegetarian-ramen/
| Ingredients · 1 tablespoon sesame oil · 3 teaspoons ginger, grated · 4 teaspoons garlic, minced · 3 tablespoons soy sauce · 2 tablespoons mirin or rice winer vinegar · 4 cups vegetable stock · 1/2 cup fresh shitake mushrooms · 2 eggs · 1 cup baby spinach· 2 (3oz) packs dried ramen noodles · Hot sauce, to taste · 1/2 cup green onions/scallions, Sliced · 1 cup carrots, shredded · Sesame seeds |
| Instructions 1) Heat the sesame oil in a large pot over a 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) Add the mushrooms and simmer for another 10 minutes. 3) Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke 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, lengthways. Set aside. 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) Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste. 6) Divide the soup into 2 bowls. 7) Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds and serve immediately. |
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