By using instant dried ramen noodles, you can have a comforting bowl of flavorful noodles and vegetables in minutes. Discard the seasoning packet and create a burst of flavors using grated ginger and garlic, soy sauce, Sriracha and sesame seeds.
Use brown rice instant ramen noodles in place of white rice. Add extra vegetables if desired.
Small-medium sauce pot
- 2 tsp cooking oil such as olive, canola or avocado
- 1 clove garlic, peeled and minced, or 1 tsp
- 1 tsp grated fresh ginger
- ½ cup sliced mushrooms such as button, cremini or shiitake
- 2 cups miso, pho or vegetable broth OR water or a combination of any
- 2 tsp tamari or soy sauce
- 1-2 tsp fish sauce
- 1 tsp sesame oil
- 2 tsp maple syrup
- 1 tsp rice wine vinegar
- 1 package instant ramen (seasoning discarded)
- 1 cup fresh spinach leaves
- 1 large egg
- 1 green onion, thinly sliced
- Sriracha to taste
- Sesame seeds or furikake to sprinkle (optional)
- Add the oil, garlic and ginger to a small sauce pot and sauté over medium for about 1 minute.
- Add the sliced mushrooms and sauté for about 1 minute more.
- Add the broth, tamari, fish sauce, sesame oil, maple syrup and rice wine vinegar and bring to a boil.
- Once boiling, add the uncooked ramen noodles. Boil for about 3 minutes, or just until they are tender. Do not overcook the noodles.
- Stir in the spinach until wilted. Turn the heat down to low, crack the egg into the broth, and let sit for about 6 minutes, or until the egg whites are cooked and the yolk is still runny. Conversely, use a soft-boiled egg which you can cook up to 3 days ahead of time and stored, peeled, in the refrigerator. Heat the whole egg in broth and noodle mixture for 5 minutes.
- Transfer the soup to one or two bowls, then top with Sriracha, sliced green onions and sesame seeds or furikake.