Quick and Easy Vegetarian Ramen

I always have a few packs of dry ramen noodles in my pantry for emergency lazy meals like this one. You know, sometimes you are just too tired to cook. I have been there and, in fact, I am there on a regular basis…. The answer is quick and easy vegetarian ramen.

1 tablespoon sesame oil
3 teaspoons ginger, grated
4 teaspoons garlic, minced
3 tablespoons soy sauce
2 tablespoons mirin or rice wine vinegar
4 cups vegetable stock (or chicken stock)
1/2 cup fresh shiitake mushrooms
2 eggs
1 cup baby spinach
2 (3 oz) packs dried ramen noodles
hot sauce, to taste (optional)
1/2 cup green onions/scallions, sliced
1 cup shredded carrots
sesame seeds (optional)


Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
Add the mushrooms and simmer for another 10 minutes.
Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
Full Rcipes  aheadofthyme

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