Ramen noodles enriched with a spicy broth, featuring Thai Spice and the umami of shiitake mushrooms, thinly sliced carrots, and fresh ginger, topped with peppery greens.
Ingredients for Ramen Noodle Bowl
4 ounces of shiitake mushrooms, sliced
2 large carrots, shredded
2 tablespoons of grated fresh ginger
2 garlic cloves, grated
1 tablespoon of olive oil
6 cups chicken broth
3 tablespoons of soy sauce
1 tablespoon of sriracha
2 ramen noodle packs, noodles only
1 teaspoon of The Spice Apothecary Thai Spice
5 ounces of baby kale or baby spinach
Sesame oil
Optional toppings: slivered green onion, sesame seeds, jalapeno slices, soft-boiled eggs.
Directions
Add the oil to a large stock pot over medium heat. Add in the carrots & mushrooms and saute for about 5 minutes.
Add the grated ginger, garlic, and Thai Spice and saute for another 2 minutes.
Measure out 6 cups of chicken stock, 3 tablespoons of soy sauce and 1 tablespoon of sriracha.
Add all of these ingredients to the stock pot with the veggies and bring to a boil; Open 2 ramen noodle packs, discard the flavor packets and measure out 5 ounces of baby kale.
Drop the ramen into the pot and in about 1 minute you can open it to its full length; cook in the stock for about another minute and add in the kale.
Keep at a simmer for another two minutes and stir well; remove from the heat, add in a few shots of sesame oil and serve up with your desired toppings.
Enjoy!
For the step-by-step directions, check out the full recipe for the Ramen Noodle Bowl on our sister blog, Simply Sundays.
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