1 tsp sesame oil
1 tsp olive oil
2 garlic cloves, minced
2 tsp ginger, freshly grated
½ cup carrots, shredded
½ cup shiitake mushrooms, sliced (optional)
4 cup chicken broth, or vegetable broth
1 tbsp rice vinegar
3 tbsp low-sodium soy sauce, (more to taste)
1 tbsp Sriracha sauce, (more or less, depending on your heat tolerance)
3 fl oz Ramen, portions, (discard the flavor packets)
Toppings:
scallions, sliced
sesame seeds
carrots, shredded
soft-boiled egg
Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant. Do not brown the garlic.
Add the carrots and mushrooms, and simmer until they soften, about a minute, stirring frequently.
Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste.
While the broth simmers, cook the Ramen noodles in a separate pot as per the package’s instructions.
Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make the soft-boiled egg if garnishing with one, and add the rest of the toppings to serve.
Sugar: 4g
:
Calcium: 64mg
Calories: 306kcal
Carbohydrates: 41g
Fat: 12g
Fiber: 4g
Iron: 4mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 2g
Potassium: 803mg
Protein: 10g
Saturated Fat: 4g
Sodium: 3623mg
Vitamin A: 5371IU
Vitamin C: 41mg
