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 wine vinegar
• 4 cups vegetable stock (or chicken stock)
• 1/2 cup fresh shiitake mushrooms
• 2 eggs
• 1 cup baby spinach
• 2 (3 oz) packs dried ramen noodles
• hot sauce, to taste (optional)
• 1/2 cup green onions/scallions, sliced
• 1 cup shredded carrots
• sesame seeds (optional)
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INSTRUCTIONS

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. 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, lengthwise. 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 (optional).
6. Divide the soup into 2 large bowls.
7. Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.

https://www.aheadofthyme.com/2017/01/quick-and-easy-vegetarian-ramen/