Vegetable Ramen Soup
Makes 4-6 servings
Ingredients
- 1 tbsp crushed garlic
- 1 tbsp sesame oil
- 1/2 small onion or shallot, diced
- 8 cups Miso Ginger broth I used Trader Joe's brand or use vegetable broth and add additional seasoning
- 3 packages instant ramen noodles only
- 2 eggs
- 2 cups kale chopped
- 1 cup carrots shredded
- 1/2 cup green onions diced
- 3.5 oz container shiitake mushrooms or mushrooms of your choice, stems removed and sliced
- 1/2 cup panko breadcrumbs
- Sriracha to taste (I used about 1 tbsp)
- cooking spray
- Japanese fish cakes and pickled radish optional
Instructions
- Preheat oven to 350 degrees.
- Heat sesame oil in a deep saucepan over medium low heat.
- Add garlic and shallots and cook for a few minutes until soft and fragrant.
- Add the broth and bring to a simmer.
- Add the mushrooms and let simmer for five minutes.
- Add noodles, break up and cook for a couple minutes.
- Then add the eggs, breaking yolk with a fork and whisking to mix and cook.
- Add the green onions, kale, and carrots and stir to combine.
- Turn heat to low and let simmer for another few minutes.
- Spread panko in a small baking dish, stir in sriracha sauce (it will clump slightly), then spray with cooking spray.
- Place in oven and toast until golden, about 4-5 minutes.
- Scoop ramen and broth into bowls and sprinkle sriracha panko crumbs on top.
- Garnish with sliced fish cakes and pickled radish.
- I like to serve with cucumber salad.