Broccoli Mushroom Egg Ramen
Borrowed by Mike McCauley with ❤️.
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