Mushroom and Broccoli Ramen Noodle Soup

This is a different option to dress up the ordinary ramen noodles.

Prep Time 10

Cook Time 10

Course Main Course

Cuisine American

40 oz. Vegetable Stock Depending on how much broth you want, you can use less or more if you want.
2 Tsp. Grated fresh ginger.
4 Tsp. Chopped Garlic.
4 Tbsp. Soy sauce
1 Tbsp. Rice vinegar
3 Pkg. Instant Ramen Noodles flavor packets discarded.
2-4 Tbsp. Olive Oil
2 Cups Chopped Broccoli Florets.
2 Cups Sliced Mushrooms
1 Grated Carrots.
¼ Cup Sliced Scallions
Soft Boiled Eggs Optional

In a medium pot over medium heat, add the vegetable stock, ginger, 4 tablespoons of chopped garlic, soy sauce, and rice vinegar. Bring to a boil.
Add the instant ramen, boil for 3 minutes, then turn off the heat.
Meanwhile, in a medium sauté pan over medium-high heat, heat the olive oil.
Once hot, add the broccoli, mushrooms and sauté for 4 minutes, stirring frequently, until softened. This is where I add extra soy sauce to sauté in.
When ready to serve, portion the noodles and stock among four bowls, and add the sautéed mushrooms and broccoli.
Top with grated carrot and scallions. Top each bowl with a soft-boiled egg, if using.
Serve hot,

Keyword main dish