Ingredients
– 1 tablespoon sesame oil
– 3 teaspoons grated ginger
– 4 teaspoons grated garlic
– 4 cups broth (chicken or vegetable)
– 4 cups water
– 1 ounce dried shiitake mushrooms
– 2 packages instant ramen noodles (noodles only, no flavor packet)
– 1/2 cup chopped scallions or chives
– 2 cups chopped kale or spinach
– 1 cup shredded carrots or another vegetable like bok choy
– Sriracha to taste
– Crunchy golden panko crumbs for topping
Instructions
1-First, heat 1 tablespoon sesame oil in a large skillet over medium-low heat.
2-Add 4 teaspoons grated garlic and 3 teaspoons grated ginger, stir-frying for about 2 minutes until soft and fragrant.
3-Pour in 4 cups broth and 4 cups water, bring to a simmer, then add 1 ounce dried shiitake mushrooms. Simmer for 10 minutes until mushrooms soften and the broth develops rich flavor.
4-Add 2 packages instant ramen noodles to the hot liquid and simmer for an additional 5 minutes or until noodles soften. Stir in 1/2 cup chopped scallions.
5-Remove from heat, then stir in 2 cups chopped kale and 1 cup shredded carrots. Top the ramen with crunchy panko crumbs and a soft-boiled egg if desired. Season with Sriracha, chili oil, hot sauce, sesame oil, soy sauce, and salt to taste.