Easy Ramen

By gwendee1

Ingredients

• 1 teaspoon sesame oil
• 2 bunches scallions, thinly sliced
• 1 large garlic clove, minced (about 1 tablespoon)
• 1/2-inch piece ginger, minced (about 1 tablespoon)
• 1 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 2 teaspoons Sriracha, or more to taste
• 6 cups vegetable broth
• 12 ounces dried ramen noodles (available in Asian markets and specialty grocery stores)
• 1 tablespoon vegetable or coconut oil
• 1 pint cremini mushrooms, sliced (about 2 cups)
• 1 red bell pepper, thinly sliced (about 1 cup)
• 1 cup steamed spinach (from about 5 cups raw)
• 4 eggs, poached
• 1/2 cup chopped cilantro

Details

Cooking time 90mins

Preparation

Step 1

1. In a large soup pot, heat the sesame oil over medium heat. Add half the scallions, the garlic and ginger, and cook until fragrant, 1 to 2 minutes.

2. Add the coriander, curry powder and Sriracha, and cook until fragrant, 1 minute more. Add the vegetable broth and bring to a simmer over medium heat. Simmer, covered, for 15 minutes, or until the broth develops good flavor.

3. Remove the cover from the pot, add the noodles and cook until tender, 5 to 6 minutes. If the noodles begin to absorb too much of the broth, add water to keep the noodles fully submerged.

4. In a large sauté pan, heat the vegetable or coconut oil over medium heat. Add the mushrooms and bell peppers, and sauté until very tender, 6 to 7 minutes.

5. To serve, ladle the soup into four bowls and garnish each portion with 2 tablespoons mushrooms, 2 tablespoons peppers, ¼ cup spinach, 3 tablespoons scallions and 1 poached egg. Serve warm.