Shiitake Ramen

Adapted from: Chungah Rhee

Serves: 3-4

Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

1 tbsp sesame oil

4 garlic cloves, minced

1 tbsp ginger, grated

950 ml (4 cups) reduced sodium vegetable broth

113 g (4 oz) shiitake mushrooms

1 tbsp soy sauce, more to taste

475 g (16.8 oz) Yaki-Soba ready-to-eat noodles

3 cups baby spinach

1 carrot, grated

2 tbsp scallions, chopped thin

Do you remember those cup-of-noodles from the early days of youth or poor-college-time? Yeah me too. In fact, in grade 5, we had a fire alarm because someone in my class put one in the microwave without the water. Oh, the days of microwaving styrofoam. 

Anyways, this ramen recipe is a step elevated from those cup-of-noodles. It will give you all of the warmth and comfort of an easy ramen but with wholesome, fresh ingredients. I'm a sucker for ginger-garlic-soy-sesame and this recipe delivers. It has a fairly quick prep time as well!

Add in an egg or two for extra protein if you like.

Ingredients:

1 tbsp sesame oil

4 garlic cloves, minced

1 tbsp ginger, grated

950 ml (4 cups) reduced sodium vegetable broth

113 g (4 oz) shiitake mushrooms

1 tbsp soy sauce, more to taste

475 g (16.8 oz) Yaki-Soba ready-to-eat noodles

3 cups baby spinach

1 carrot, grated

2 tbsp scallions, chopped thin

Directions:
1. Heat sesame oil in a large pot over medium heat for 30 seconds to a minute. Add garlic and ginger. Cook stirring frequently until fragrant (1-2 minutes).

2. Add in vegetable broth, mushrooms, soy sauce, and 3 cups water.

3. Bring the pot to a boil. Reduce heat and simmer until mushrooms have softened (10 minutes).

4. Stir in Yaki-Soba until loosened and cooked through (2-3 minutes).

5. Stir in spinach, carrot, and scallions.

6. When the spinach has wilted, serve immediately.