Ramen Noodle Soup
This classic ramen noodle soup is so much better than the packaged! Made with extra vegetables like mushrooms, carrots, and kale.
Equipment
Ingredients
- 2 tablespoon avocado oil
- 2 whole carrots shredded
- 14 oz package oyster mushrooms sliced
- 3 cloves garlic minced
- 1.5 inch fresh ginger peeled and minced
- 4 cups kale chopped
- 2 teaspoon sesame oil
- 4 cups broth vegetable, chicken, or beef
- ¼ cup soy sauce sub coconut aminos
- ¼ cup sriracha
- 2 packages ramen
- 2 whole green onions sliced
- 2 eggs soft boiled and shelled
- 2 tablespoon sesame seeds optional for garnish
Instructions
- In a large pot, heat your oil over medium heat.
- Add the sliced mushrooms, carrots, garlic, and ginger. Cook until softened and fragrant, stirring frequently.
- Add the sesame oil, broth, soy sauce, sriracha, and kale. Simmer ~10 minutes so the kale cooks and the flavors come together.
- Add the ramen noodles and cook until just softened.
- Divide between two large bowls.
- Top with green onions, eggs, and sesame seeds (optional)
Notes
If you can't find oyster mushrooms near you, you can easily substitute any type of mushrooms that you like.
Tried this recipe?Let us know how it was!