Enhanced Vegetable Ramen

Ingredients

• Vegetable broth (4 cups)
• Ramen noodles (2 packs (preferably whole grain or gluten-free))
• Sesame oil (1 tablespoon)
• Garlic (3 cloves, minced)
• Fresh ginger (1 tablespoon, grated)
• Carrots (2, julienned)
• Mushrooms (1 cup, sliced (shiitake or button mushrooms work well))
• Bok choy (2 cups, chopped)
• Soy sauce (2 tablespoons)
• Sriracha (to taste (optional, for heat))
• Green onions (2, sliced (for garnish))
• Toasted sesame seeds (1 tablespoon (for garnish))
• Soft-boiled eggs (2 (optional, for added protein))

Instructions

1. In a large pot, bring the vegetable broth to a rolling boil over medium-high heat.
2. Add the ramen noodles and cook according to package instructions, usually around 3-5 minutes. Once cooked, drain and set aside.
3. In a separate pan, heat the sesame oil over medium heat until shimmering.
4. Add the minced garlic and grated ginger to the pan, cooking until fragrant, about 1 minute.
5. Toss in the julienned carrots and sliced mushrooms, cooking for an additional 3-5 minutes until the vegetables begin to soften.
6. Add the chopped bok choy to the pan and cook for 2 more minutes until wilted.
7. Once the vegetables are tender, add the cooked ramen noodles to the pan, tossing everything together gently.
8. Pour in the soy sauce and stir well to evenly coat the noodles and vegetables.
9. If you like a bit of heat, drizzle in sriracha to taste and mix well.
10. Divide the vegetable ramen into bowls and top each with sliced green onions, soft-boiled eggs if using, and a sprinkle of toasted sesame seeds.
11. Serve hot and enjoy the warmth and flavor of this nourishing dish!