Mushroom Ramen

🧂 Ingredients

• 1 tbsp + 1 tsp sesame oil
• ½ tsp red chili flakes
• 1 tbsp sesame seeds
• 2 cloves garlic

  minced
• 6 oz ramen noodles

  dry
• 2 scallions

  sliced with greens and whites separated
• 1 tbsp fresh ginger

  minced
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 8 oz mushrooms

  sliced
• 3 oz spinach

  fresh, chopped
• ¼ cup crispy fried onions

  optional for topping
• olive oil
• salt and pepper

Instructions

• 1 Bring a pot of water to a boil. Add ramen noodles and cook for 3 minutes. Drain
  and toss with 1 tsp of sesame oil, to prevent sticking. Set aside.
• 2 In a small nonstick pan, combine the sesame oil, red chili flakes, sesame seeds,
  and half of the garlic. Cook over medium-high heat for 2–3 minutes until
  fragrant. Set aside.
• 3 Heat a drizzle of olive oil in a large pot over medium heat. Add scallion
  whites, remaining garlic, and ginger. Cook for 1 minute. Add the vegetable broth
  and soy sauce. Bring to a boil. Cover and simmer over low heat until ready to
  serve.
• 4 In the same pan that was used for the chicken, add another drizzle of olive oil.
  Add mushrooms and cook over medium-high heat for 4–5 minutes, until softened.
  Season with salt and pepper, to taste. Add spinach to pan and cook for another
  1–2 minutes, until wilted.
• 5 Prepare two large soup bowls. Add a generous helping of ramen noodles to each
  bowl. Pour broth over the noodles. Add the chili oil, to taste. (Be careful—you
  may find it spicy.) Top each bowl with the veggies and scallion greens. Sprinkle
  with cripsy onions, if desired. Serve.

Nutrition Info