recipe from minimalistbaker.com
- 6 cups broth
- 2 tbsp soy sauce
- 3 cloves garlic, diced
- 1 small onion, chopped
- 1 small piece of ginger (about 3-inch), diced
- 0.5 ounces dehydrated mushrooms (eg. shiitake)
- olive oil (eg. sesame, grape seed or olive)
- 8 ounces noodles
- toppings (eg. boiled eggs, spinach, mushrooms, tofu, carrots…)
In a large pot, add 2 tbsp of oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes.
Add 1 cup of the vegetable broth and scrape up any bits that stuck to the bottom.
Add remaining 5 cups of the broth, soy sauce, and dehydrated mushrooms, stir.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer for at least 30min. The longer it cooks, the more the flavor will deepen and develop. Taste and adjust seasonings as needed.
Prepare any desired toppings (eg. eggs, spinach, mushrooms, carrots, tofu…).
Boil the noodles according to package instructions. Once ready, drain and set aside.
Strain broth and reserve mushrooms for serving.
Place the ramen noodles in serving bowls. Top with strained broth and the toppings.
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