Happy Friday! Hopefully everyone is nearing the end of their Thanksgiving leftovers, because this Foodie Friday’s dish will take you back to your college days. This ramen noodle soup recipe is a healthy version of the ol’classic and is just exceptional on cold winter nights. For the original recipe, you can click here. For my soup, I substituted shiitake for bella mushrooms and fresh ginger for ground ginger to save money.
- 1 tablespoon of sesame oil
- 3 minced garlic cloves
- 1 tablespoon ground ginger
- 3 cups of chicken broth (or vegetable)
- 4 ounces of shiitake or bella mushrooms
- 1 tablespoon soy sauce (more or less to taste)
- 3 packages of instant ramen noodles *discard seasoning packets
- 3 cups of baby spinach
- 1 cup of grated carrot
- 3 tablespoons chopped chives
- Sriracha to taste
- Eggs (1/person) poached or fried
In a large stock pot, heat sesame oil over medium heat. Add garlic and ginger stirring until fragrant for about 2 minutes. Whisk in broth, mushrooms, soy sauce, 3 cups of water and bring to a boil. Reduce heat to low until mushrooms have softened (about 6 minutes) and add ramen noodles. Wait until noodles have cooked through, about 4 minutes. Add spinach, carrots, chive, salt & pepper to taste and let simmer for 2 minutes. Add Sriracha if desired and top with fried or poached egg. Enjoy!