Vegetarian Ramen with Shiitakes and Soft Eggs

Name: Vegetarian Ramen with Shiitakes and Soft Eggs
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 3 tbsp Sesame Oil (3 tablespoons toasted sesame oil); 8 oz Mushrooms, Shiitake (8 ounces shiitake mushrooms, stemmed and sliced thin); 6 pieces Scallion (6 scallions, cut into 1-inch pieces); 1 piece Ginger (1 (2-inch) piece ginger, peeled and cut into matchsticks); 2 tbsp White Miso (2 tablespoons white miso); 8 cup Vegetable Broth (8 cups vegetable broth); 3 pieces Ramen Noodle (3 (3-ounce) packages ramen noodles, seasoning packets discarded); 2 oz Baby Spinach (2 ounces (2 cups) baby spinach); 4 pieces Egg (4 soft-cooked large eggs, halved); 0 pieces Chili Garlic Sauce (Asian chili-garlic sauce)

Vegetarian Ramen with Shiitakes and Soft Eggs - Main Courses (Japanese)

30 minJapanese

Servings4

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Vegetarian
Dairy Free
Pescatarian

Steps

1Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and scallions and cook until lightly browned and tender, about 5 minutes. Stir in ginger and miso and cook until fragrant, about 30 seconds. Whisk in broth and bring to boil.
2Add ramen and cook, stirring occasionally to break up noodles, until tender, about 3 minutes. Off heat, stir in spinach
3Divide broth, noodles, and vegetables evenly among 4 bowls. Top each portion with 1 egg. Serve with chili-garlic sauce.