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Ingredients
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- 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)
- ½ cup fresh shiitake mushrooms, sliced
- 2 large eggs (or soy sauce eggs)
- 1 cup baby spinach
- 2 (3 oz) packs dried ramen noodles
- Hot sauce, to taste (optional)
- ½ cup green onions/scallions, sliced
- 1 cup carrots, shredded
- Sesame seeds (optional, for topping)
Instructions
- Heat sesame oil in a large pot over medium heat.
- Cook minced garlic and grated ginger for 1-2 minutes until fragrant.
- Stir in soy sauce and mirin; cook for another minute.
- Add vegetable stock and simmer for 5 minutes.
- Add sliced shiitake mushrooms and simmer for another 10 minutes.
- Boil a small pot of water, add eggs, and cook for 7-8 minutes.
- Transfer cooked eggs to ice water, peel, and slice in half.
- Boil water in another pot and wilt baby spinach for 1 minute.
- Add dried ramen noodles to the broth and cook for 2-3 minutes.
- Divide ramen soup into bowls and add toppings before serving.
Notes
Use fresh ingredients for the best flavor.
Customize soy sauce and mirin according to your taste.
Feel free to experiment with seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 900
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 185