Quick Homemade Ramen

• sesame oil↗1 tablespoon
• grated ginger3 teaspoon
• grated garlic4 teaspoon
• broth (I used chicken, but vegetable would also work)4 cup
• water↗4 cup
• dried shiitake mushrooms↗1 ounce
• packages instant ramen (noodles only!)2
• chopped scallions or chives0.5 cup
• chopped kale (or spinach)2 cup
• shredded carrots (or another vegetable like bok choy)1 cup
• Sriracha to taste↗
• crunchy golden panko crumbs for topping (see notes below)↗

Step-by-step instructions

1. 1

   Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry until 2 minutes or until soft and fragrant.

2. 2

   Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.

3. 3

   Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.

4. 4

   Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.