Broccoli Mushroom Egg Ramen

Ingredients

Serves 2

Broth

• 2 cups vegetable stock
• 2 TBL tahini paste
• 2 TBL siracha
• 2 TBL soy sauce

Fillings

• 1 head broccoli
• 2 handfulls spinach
• 1 cup shredded carrots
• 1 pack mushrooms
• 2 soft boiled eggs
• 2 packs ramen noodles
• sesame seeds
• green onions

Directions

• Cook all of the vegetables

• Soft boil the egg

  • Boil 1 inch of water and cook the eggs for 6 minutes
  • immediately transfer the eggs into a boil of ice water after 6 minutes to stop the cooking
• In two separate bowls add 1 TBL of tahini paste, siracha, and soy sauce
• Boil the ramen noodles as normal
• Heat up the vegetable stock in separate pot
• When the noodles are done, divide evenly between the two bowls
• Stir the noodles into the sauce
• Divide the vegetables, eggs, and stock evenly between the two bowls
• Garnish with sesame seeds and spring onions