Ingredients
Scale
- 1-pack rice ramen noodles per person
- 2 tbsp grapeseed oil
- 3–4 bunches baby bok choy
- 2 carrots, julienned
- 2 scallions, sliced
- 2 to 4 soft boiled eggs (optional)
- 1–2 fresh chilies, chopped (use more chilies if you love spicy ramen)
- 1 tbsp liquid aminos
- 1+ tsp Himalayan/celtic salt
- 1+ tsp pepper
Broth
- ½ cup DRIED shiitake mushrooms/4 cups water (soaked overnight)
- 20 grams kombu/4 cups water (soaked overnight)
Instructions
- Soak shiitakes in 4 cups filtered water overnight/at least 6 hours in covered jar/ bowl
- Soak kombu in 4 cups filtered water overnight/at least 6 hours in covered jar/bowl
- When done soaking, strain kombu into a stockpot and discard kombu
- Strain shiitake mushrooms into the same stockpot, squeezing out excess liquid, set mushrooms aside
- Chop the shiitake mushrooms
- Put stockpot of broth on a low to medium heat
- In a large wok or pan, heat grapeseed oil over a medium heat
- Add bok choy, carrots, chilies, liquid aminos, salt, pepper and sauté for about 5-10 minutes
- in a medium sauce pan, bring water to a boil for the eggs
- Add eggs to pot of boiling water and leave for 3-5 minutes depending on number of eggs
- When eggs are done boiling, move them to a bowl of very cold water
- Boil ramen noodles in a pot of boiling water for a couple of minutes, stir, then reduce heat to a simmer and stir for another minute
- Strain noodles
- Ladle broth into serving bowls, adding noodles, veggies, and soft boiled eggs
- Add salt and pepper to taste
Notes
This recipe is adapted from MyNewRoots.org. Note: You will find yourself using quite a few pots and pans at the same time, but nothing too difficult. This dish is so soothing and healthy!