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