- Prep Time: 5m
- Cook Time: 30m
- Total Time: 35m
- Yield: 2-4 servings of ramen
Ingredients
- 8 cups vegetable broth
- 2 cloves garlic, minced
- 1 1/2 cups sliced mushrooms
- 1 tablespoon soy sauce
- 1 cup fresh spinach
- 3 packets (1.05 oz total) of instant miso soup mix
- 2 cups medium shrimp, peeled & cleaned
- 3 eggs
- 2 packets of dry ramen noodles (throw away the seasoning packets)
Instructions
- In a large Dutch Oven or large stock pot, bring the vegetable broth and miso soup mix to a simmer. (Stir)
- Add the minced garlic and mushroom sliced and let simmer or 7-10 minutes.
- Add in the soy sauce and reduce the heat to low.
- In a small sauce pan, cover the eggs with water and bring to a boil, once the water starts to boil, remove from heat and cover. Let eggs sit for 5-7 minutes.
- Less time for a runnier yolk, more time for a firmer yolk.
- When time is up, rinse them under cold water and peel the eggs. Set eggs aside.
- Add the shrimp and spinach to the broth. Stir.
- In the same sauce pan, boil 3 cups of water. Add the noodles to the boiling water and cook for 4 minutes. Drain noodles.
- Shrimp should be curled and pink now, showing that they're done.
- Separate the noodles into 2-4 bowls,
- Spoon broth, shrimp and vegetables over noodles.
- Slice eggs in half and place each half on top of the noodles.
- Serve hot.
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