Ramen Noodle Bowl

Ingredients

3 large eggs

1 tablespoon neutral tasting oil (we use grapeseed)

4 oz cremini mushrooms, thinly sliced

1-inch ginger root, peeled and cut into matchsticks

1 carrot cut into matchsticks

4 scallions, chopped with whites and greens separated

2 cloves garlic, thinly sliced

1 tablespoon Mirin

¼ cup low sodium tamari, or soy sauce

1 tablespoon white miso

3 cups chicken or pork stock

¼ teaspoon red pepper flakes

4 cups baby spinach, stemmed and rough chopped

4 ounces ramen noodles

1 teaspoon toasted sesame oil

1 jalapeno pepper, sliced

2 radishes, cut into matchsticks

Directions

In a saucepan bring one liter of water to boil.  When boiling, add eggs and continue to boil for exactly 7 minutes. Remove eggs from the pan and rinse with cool water.  Set aside.

In another pan, cook, stirring occasionally, mushrooms and oil over medium heat until mushrooms brown (2 to 3 minutes).

Next, add carrots, ginger, and the white part of the scallions.  Cook, stirring 2 minutes.

Next, add garlic slices and cook, stirring one minute more.

Add in red pepper flakes and mirin.  Stir to loosen any bits stuck to the pan.

Then add stock and miso.

Cook stirring frequently until mixture begins to bubble and the miso is fully dissolved.

Then stir in spinach until wilted and combined.

In another pan, drop ramen noodles in a pan of boiling water and cook for 3 minutes.  Remove from pan, drain, and toss with sesame oil.

Peel eggs and slice.

To assemble

Divide ramen into three bowls. Top with vegetables and broth. Garnish with radish, jalapeno slices, scallion greens, and soft-boiled egg slices.

Serve immediately.