EASY HOMEMADE HEALTHY RAMEN BOWL
A bowl of ramen that's easy to form reception with any veggies you've got within the fridge. This soup is served in one pan and full of Asian flavors like ginger, garlic and soy
INGREDIENT
3 tablespoons of vegetable oil
1 cup grated carrots
2 cups finely sliced mushrooms
3 garlic cloves, chopped
1 segment of grated ginger
2 teaspoons vegetable oil
6 cups vegetable or chicken broth
3 to 4 tablespoons of low-sodium soy
Great sriracha spray (more if you wish it spicy)
2– dry ramen packs (remove flavoring)
3 cups kale or spinach, thinly sliced
1 jalapeño chili, thinly sliced
1 cup spring onions, thinly sliced
sesame seeds
2 to three boiled eggs
INSTRUCTIONS
1.In a large casserole pot or pan, heat the vegetable oil over medium heat.
2.Add carrots and mushrooms and cook 3-4 minutes or until tender. Add chopped garlic, ginger and vegetable oil and cook, 1 to 2 minutes or until fragrant.
3.Add stock, soy and sriracha, then bring back a boil. Taste the test broth and add more soy or sriracha to your taste. Add the kale and cook for 1 to 2 minutes or until wilted. Add the dry ramen package to the boiling broth and cook for 2-3 minutes.
4.Soup bowl with thin slices of jalapenos, sesame seeds, green onions and hard coddled egg .
To make boiled jam eggs:
1.Bring alittle pot of water to a boil. Add 2-3 eggs and boil for (5) minutes (make bound to set the time!).
2.After the eggs are cooked, immediately transfer them to a bowl crammed with half ice / half water to chill them immediately and stop cooking. Let it cool for two to three minutes and peel half an egg for soup very gently..
