Broccoli Mushroom Egg Ramen

Borrowed by Mike McCauley with ❤️.

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,.