Meatless Monday: Vegetable Ramen Soup

I first came across a version of this recipe in my May Happy Mommy Box.
The blog, Pinch of Yum featured her recipe for Homemade Ramen in the booklet included in the box. I made it for family dinner, tweaking the recipe slightly and loved how it turned out! I have since made it a couple more times, adding my favorite Miso Ginger Broth from Trader Joe’s and sliced Japanese fish cake and pickled radish on top. The vegetables you add are up to you but I love the crunchy kale and shredded carrots. I used dried lobster mushrooms once (rehydrated in the simmering broth) and sliced shiitake mushrooms the other times. Both were delicious! The addition of whisked egg is something I have always added to ramen noodles (back in my poor college days they were a staple of my diet) and I love the texture and taste it adds to the soup. This hearty meal is perfect for Meatless Monday or any day you want a veggie packed flavorful meal!

Ingredients:

• 1 tbsp crushed garlic
• 1 tbsp sesame oil
• 1/2 small onion (or shallot), diced 
• 8 cups Miso Ginger broth (I used Trader Joe’s brand) or use vegetable broth and add additional seasoning
• 3 packages instant ramen (noodles only)
• 2 eggs
• 2 cups kale, chopped
• 1 cup carrots, shredded
• 1/2 cup green onions, diced
•  3.5 oz container shiitake mushrooms (or mushrooms of your choice), stems removed and sliced
• 1/2 cup panko breadcrumbs
• Sriracha, to taste (I used about 1 tbsp)
• cooking spray
• Japanese fish cakes and pickled radish, optional

Directions:

1.  Preheat oven to 350 degrees.
2. Heat sesame oil in a deep saucepan over medium low heat.
3. Add garlic and shallots and cook for a few minutes until soft and fragrant.
4. Add the broth and bring to a simmer.
5. Add the mushrooms and let simmer for five minutes.
6. Add noodles, break up and cook for a couple minutes.
7. Then add the eggs, breaking yolk with a fork and whisking to mix and cook.
8. Add the green onions, kale, and carrots and stir to combine. 
9. Turn heat to low and let simmer for another few minutes.
10. Spread panko in a small baking dish, stir in sriracha sauce (it will clump slightly), then spray with cooking spray. 
11. Place in oven and toast until golden, about 4-5 minutes.
12.  Scoop ramen and broth into bowls and sprinkle sriracha panko crumbs on top. 
13. Garnish with sliced fish cakes and pickled radish.
14. I like to serve with cucumber salad.

Add sliced mushrooms and let simmer for five minutes.

 I used shiitake mushrooms for this recipe but I have also used dried mushrooms and rehydrated them in the simmering broth.

Add the green onions, kale, and carrots and stir to combine.

Place in 350 degree oven and toast until golden, about 4-5 minutes.

Scoop ramen and broth into bowls and sprinkle sriracha panko crumbs on top.