Quick Homemade Ramen

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 tablespoon sesame oil

3 teaspoons grated ginger

4 teaspoons grated garlic

4 cups broth (I used chicken, but vegetable would also work)

4 cups water

1 ounce dried shiitake mushrooms (I like to soak them in boiling water for 15 mins prior to cooking and then use the water as part of the 4 cups of water)

2 packages instant ramen (noodles only!) I prefer proper ramen noodles instead of instant noodles

1/2 cup chopped spring onions

2 cup chopped kale (or spinach)

1 cups shredded carrots

Sriracha to taste

Optional: crunchy golden panko crumbs for topping (lightly toast on a tray in the grill)

Add ons:

Soft boiled egg

Chicken

Sesame seeds

Soy or tamari

Directions

Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.

Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.

Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.

Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.

Nutrition

• Calories: 197
• Total Fat: 7.7 g
• Saturated Fat: 2.6 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1177.3 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 2.6 g
• Total Sugars: 2.5 g
• Protein: 5.4 g