Stop the presses!
My child eats noodles now.
He eats baked spaghetti with meat sauce and ramen noodles now so that means I have two options added to my weeknight meal lineup. Color me EXCITED.
He’s still quite particular about the noodle I use and not just any broth will do. The thing is, the flavor packet you get in his favorite ramen is filled with an ungodly amount of salt and there are chemicals in there I can’t pronounce. When I partnered up with Imagine Soups last year, I learned that they make their own organic ramen broth! It’s been a great alternative to the MSG filled flavor packets and he enjoys it, so we are all good.
We’re still working on adding toppings to his bowls of ramen, but for now, we celebrate his affinity for noodles.
Us adults are fans of toppings as you can see:
With this Mushroom Ramen, my goal was to create something hearty and healthy. Ramen is a great way to use up leftover vegetables in the fridge. I sauteed mushrooms in garlic and added them to my ramen with handfuls of spinach, some broccoli, and an egg. To make it spicy, I add some sriracha and because I believe a good ramen has to have an acid component, I added kimchi. It gives it nice heat as well. I love how something simple can be elevated with a few ingredients!
Let’s gather our ingredients:
Our base here is Imagine’s Organic Ramen Broth.
Just add vegetables/protein & noodles, like it says.
We are going to saute the mushrooms with some garlic & oil.
I had a few green onions left on my knife. Oh well.
When you have the ramen boiling, add in the broccoli and ramen.
Bok choy would be nice too! I totally bought some and left it at the grocery store for this recipe. Don’t be like me. Keep an eye on your bok choy.
After about a minute drop the eggs in. One at a time. GO SLOW.
Spinach on top. Followed by the lid.
All the toppings!
I know you wanna poke that ramen poached egg.
A very hearty/healthy dinner in no time!
This post was produced in partnership with Imagine®. As always, all opinions are my own.
recipe serves 2-3
- 6 oz. sliced mushrooms (about 1 cup)
- 1 clove garlic, minced
- 32 oz. container Imagine’s Ramen Broth
- 2 packages of ramen (without the flavor packets)
- 1 small head broccoli, cut into florets
- 2 handfuls fresh spinach
- 2 eggs
- kimchi, for topping
- sriracha, for topping
- 2 green onions, thinly sliced for topping
- toasted sesame seeds, for topping
In a small saucepan over medium-high heat, saute mushrooms and garlic with a splash of olive oil, about 4-5 minutes until mushrooms are softened. Remove from heat and set aside.
Heat ramen broth in a large saucepot over medium-high heat. Add ramen noodles and broccoli and good for 1 minute. Slowly crack each egg on top and nestle them into the noodles. Add spinach and place lid on the saucepot. Cook for another 3 minutes, or until noodles are cooked and eggs have set. Serve immediately with a drizzle of sriracha, kimchi, green onions, and toasted sesame seeds.