Mushroom Ramen

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 andĀ 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 theĀ 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.