Easy ramen bowls at home made with whatever vegetable you have in the fridge. This soup comes together in one pot and is filled with asian flavors like ginger, garlic and soy sauce.
3 tablespoons olive oil
1 cup shredded carrots
2 cups thinly sliced mushrooms
3 garlic cloves, minced
1 thumb of ginger, grated
2 teaspoons sesame oil
6 cups vegetable or chicken broth
3–4 tablespoons low sodium soy sauce
A healthy squirt of sriracha (more if you like it spicy)
2– packages of dried top ramen (discard flavorings)
3 cups of kale or spinach, thinly sliced
1 jalapeno, thinly sliced
1 cup green onions, thinly sliced
2–3 eggs, soft boiled
- In a large dutch oven or stock pot heat olive oil on medium heat.
- Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
- Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
- Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
To make soft boiled jammy eggs:
- Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!).
- Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.