Broccoli Mushroom Egg Ramen

Ingredients

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 tablespoon each 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 and stir in sauce.
• Divide the vegetables, eggs, and stock evenly between the two bowls.
• Garnish with sesame seeds and spring onions,.