Hot Ramen Bowls
1 tsp. sesame oil
1 tsp. olive oil
2 to 4 cloves garlic, minced
2 to 4 tsp. ginger, freshly grated
½ cup carrots, shredded
½ cup shiitake mushrooms, sliced (you can use other available mushrooms)
4 cups vegetable broth (you can use chicken, pork, or beef stock as well)
1 Tbsp. rice vinegar (optional)
3 to 4 Tbsp. low-sodium soy sauce, to taste
1 to 3 Tbsp. Sriracha sauce, to taste
Two 3-oz. portions of ramen (you won’t need the packets)
Sliced chicken, beef, or pork
Seaweed or nori
- Place a pan on medium heat and add the sesame oil and olive oil. Add garlic and ginger, and simmer until fragrant, being careful not to brown the garlic.
- Add the carrots and mushrooms, and simmer until they soften, about a minute, stirring frequently.
- Add the broth, Sriracha sauce, rice vinegar (if using), and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, then adjust heat and flavor to your liking, adding more Sriracha and soy sauce, if needed.
- Carefully place the ramen noodles into the pot of simmering broth and cook approximately 2 to 3 minutes, until tender.
- Carefully transfer the soup and noodles to bowls and allow to cool. At this time, make your soft-boiled egg.
- Boil water in a small saucepan. Add the egg(s) and let them boil for five minutes.
- Have an ice bath ready, and when the time is up, transfer the eggs into the ice bath for about a minute to stop the cooking process.
- Gently crack the egg and roll on a flat surface, then peel, slice in half, and place on top of your soup.
- Garnish with your toppings of choice and enjoy!
Recipe adapted from Killing Thyme[i]
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